Manchester-based bakery firm Robert Andrew has launched its Low-carb Sourdough brand, said to be the first of its kind in the UK.
The company said it had blended traditional sourdough skills with low-carb techniques so that consumers can enjoy the taste and texture of sourdough with less than half (41%) the carbs of standard bread. Its signature sourdough is fermented for over 30 hours, then baked and finished with artisan bakery expertise.
A first batch of two products has been launched, and includes a sliced wholegrain half bloomer (rsp: £4.29 | 300g) and a four-pack of brown rolls (£3.99 | 240g). These are available for home delivery nationwide via Low-carb Sourdough’s online bakery store.
The bloomer has just 5.6g of carbs per 30g slice, along with 63% more protein and 60% less sugar than standard white bread.
“We’ve taken the traditions of sourdough, and crafted it for lower carb lifestyles, to deliver something new,” commented founder Robert Ziola, adding “there’s rising demand for low-carb baked goods and a clear space in the market for low-carb sourdough.”
This was demonstrated last year when ketogenic food brand Srsly Low Carb raised over £270k in crowdfunding to support its further export growth and range extensions.
Using quality ingredients including wholegrains and seeds, Robert Andrew’s low-carb sourdough has been developed to be eaten on its own, or to create tasty low-carb sandwiches or sides – it toasts well too. The products are ready to eat fresh from the pack and are also suitable for home freezing.
The bakery firm noted that it planned to extend its Low-carb Sourdough range in the New Year, and was also targeting supermarket listings.
Ziola is a traditional sourdough specialist from Poland, who has worked in the UK baking industry for two decades. His company operates out of a specialist bakery facility near Old Trafford football stadium in Manchester, which also supplies the Polish Village Bakery range to customers across the Northwest.
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