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"The most buzzed about bakery in the country!" - IMAGE MAGAZINE

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My name's Charlie.

I am very fermented and highly active. Open me carefully when I first arrive just in case I decide to fizz a little. I like to surprise you! Mum likes to twist my cap open halfway at first, just to see where my energy is at.

If you like super sour flavours, then you can leave me out at room temperature in my bottle for 7 days. In that instance it's best to consume me within the 7 days.

If you'd rather keep me for longer, put me in the fridge. That way I'll keep for 2 weeks.

If you've chosen my big size, then pouring me into a jug and giving me a little stir first is no bad idea. If you've gone for me in a medium or a small you can pour me straight from the bottle. Just be sure to give me a good shake so that I'm nice and smooth.

When you're ready to make me, empty me into a jug. Whisk or stir to ensure I'm smooth. You can pour the part of me you don't use back into the bottle afterwards. 

The two fats I prefer to be cooked in are coconut oil or butter. When you're ready to turn me into flatbread, bring your very non-stick pan up to medium - high heat. Place a teaspoon of butter or coconut oil into the pan and once melted, wipe around the pan with some kitchen paper.

Pour me into the pan in a spiral shape, from the outside in. After 40 seconds - 1 minute all the bubbles should have popped, at which point you can lid the mixture for one more minute. Flip at the 2 minute mark to the other side, cook un-lidded for another minute or 2.


The flatbreads are best eaten fresh on the day of cooking, stacked on top of one another on a plate or piece of paper until you are ready to wrap your favorite ingredients into them.

Ingredients : Organic Rye Starter, Organic Population Wheat Leaven, Organic Teff Flour, Water, Achill Sea Salt.