Home About Mark Our Patisseries Menu Catering Gift Vouchers Contact Careers All of our bread is hand made from scratch in our Lilliput Bakery, using only traditional methods and a long fermentation process to build up a real full bodied flavour; we add no chemicals to our bread, most of the bread is also baked on the oven floor, our flour is made from Canadian Manitoba wheat, regarded as the best by the majority of bakers, all of the bread is over seen by Mark who holds 22 world bread awards. Stone Baked Pain de Campagne Pain de Campagne simply means French Country Bread, there is no exact recipe for this loaf, it can vary from region to region, our version is made with wheat flour, fresh yeast, natural leaven and salt, it is processed for over 16 hours to give a full bodied flavour. Malty Seed Loaf This is one of my favourites, made with wheat, rye and malt flour, fresh yeast. Minimal Salt, Pumpkin, Sesame, Sunflower, Golden and Brown linseeds, which gives a real nutty flavour, this loaf has a long shelf life. Stone Baked Baguettes We do two types of Baguette, one is made from the Campagne dough, and the other is made from the Malty Seed dough, as above, as we all know the baguette only keeps for a day, but if you do end up with one that is a couple of days old, just pop it into a hot oven to crisp it up. Mediterranean Bread This is probably one of the most popular of the speciality breads we do, it is made with wheat flour, fresh yeast, minimal salt, olive oil, black olives, red onions and sun dried tomatoes topped with a cheese crust. Available Monday, Wednesday and Saturday. Pain au Levain This is our 100% French Sour Dough, made with wheat flour, minimal salt and natural leaven, this bread is made on our 18 hour process which gives a full bodied flavour. Five Seed Sour This is our 100% German style sour dough made with wheat, rye and malt flour, minimal salt and natural leaven, pumpkin, sunflower, sesame , golden and brown linseeds. Cheddar and Cracked Black Pepper This loaf is made with our 100% white sour dough, with plenty of mature cheddar and cracked black pepper, this bread has a real cheese flavour, Mark never skimps on the fillings. Fruit Loaf This loaf is made with our 100% white sour dough, loaded with raisins and French orange and lemon candied peel. Lilliput, 256 Sandbanks Road Poole, Dorset BH14 8HA Tel: 01202 709111 11 Banks Chambers Penn Hill Avenue, Poole, Dorset BH14 9NB Tel: 01202 733310 33 Church Road, Ashley Cross Poole, Dorset BH14 8UF Tel: 01202 745417 214D Lower Blandford Road, Broadstone, Poole, Dorset BH18 8DX Tel: 01202 640113 50 Waterloo Road, Poole, Dorset BH14 7LG Tel: 01202 059444 Home | About Mark | Patisseries | Products | Outside Catering | Courses | Contact Copyright 2016 Brand Guardians themagicoctopus