Manchester-based baker Robert Andrew has unveiled a low-carb sourdough range.
The baker claims to have combined “traditional sourdough skills with low-carb techniques, so customers can enjoy the taste and texture, with less than half the carbs of standard bread or sourdough”.
Its signature sourdough is fermented for over 30 hours, then baked and “finished with artisan bakery expertise”.
The initial product range includes a wholegrain sliced half bloomer (£4.29/400g) and sourdough rolls (£3.99/4x60g).
A 30g slice of the bloomer provides 5.6g of carbs – that’s 41% of the carbs of standard white bread, according to Robert Andrew.
However, it also provides 63% more protein and 60% less sugar than white standard bread, the baker has claimed.
Both the bloomer and the rolls are available DTC via Robert Andrew’s webstore, along with subscription packages and discount offers.
“We’ve taken the traditions of sourdough and crafted it for lower-carb lifestyles to deliver something new,” said Robert Andrew founder Robert Ziola.
“There is rising demand for low-carb baked goods and a clear space in the market for low-carb sourdough,” he added.
Robert Ziola is a sourdough specialist with two decades’ experience in the UK baking industry.
His company operates out of a bakery facility near Old Trafford in Manchester, and supplies the Polish Village Bakery range to customers across the north west of England.
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