Firegrain Scotch Bonnet Sourdough (800g)

A bold white sourdough with roasted Scotch bonnet chilli, naturally leavened and slowly fermented, with a crisp crust, tender crumb, and a warming heat balanced by deep, smoky chilli flavour.

Made using our classic white sourdough dough, this loaf is enriched with roasted Scotch bonnet chillies, which softens the sharpness of the heat and brings out a richer, almost fruity depth. The chilli is folded through the dough so the warmth carries evenly without overpowering the sourdough.

Naturally leavened and given time to ferment, the dough develops a gentle tang and rounded flavour. Baked free-form, it produces a well-developed crust and an open, tender crumb, with pockets of mellow heat throughout.

Spice note

⚠️ This is a spicy loaf.
Roasting the Scotch bonnet mellows the heat slightly, but this bread still delivers a clear, lingering warmth. If you’re sensitive to chilli, this loaf may be too hot for you.

Local flour, whenever we can

When available, we use locally milled white flour from Charlecote Mill, the last working watermill in South Warwickshire. If local flour isn’t available, we switch to a carefully chosen organic white flour so the loaf remains consistent, flavourful, and well balanced.

Key details

Size: 800g loaf
Type: Naturally leavened white sourdough with roasted Scotch bonnet chilli
Flour: South Warwickshire white flour from Charlecote Mill when available; otherwise organic white flour
Added ingredient: Roasted Scotch bonnet chilli
Ingredients: Flour, water, roasted Scotch bonnet chilli, salt
Allergens: Contains gluten (wheat)

Serving suggestions

Excellent toasted with butter, strong cheese, or avocado. Particularly good alongside soups, stews, grilled meats, and anything that benefits from a gentle chilli warmth.

Storage & freshness

Best enjoyed within 3–4 days. Keep cut-side down on a board or in a bread bag. For longer keeping, slice and freeze — it toasts beautifully straight from frozen.