Here, you can get your hands on what's known as 'true authentic sourdough', the highest standard of sourdough production that requires nothing more than flour, water and salt. Each loaf takes at least 24 hours to be ready to eat, but the wait is more than worth it. The bakery, which is only open to the public for one more per week, produces up to 800 loaves per week, alongside pizza bases, pastries and cakes.
