Bacon, Cheese & Tomato Sourdough Puff

These are huge sellers with wholesale customers at our weekly Saturday events.

Hand-stretched dough, slowly fermented over two days for maximum flavour, and finished with tomato sauce, bacon bits and grated cheese, then hot steam-baked for a golden puffed crust. The base is airy, light, with a chewy texture, perfect for a savoury finish.

Twice fermented before baking with hot steam to give those crunchy air-bubble pockets of goodness.