How to Look after Your Loaf

We don’t use any preservatives or chemical additives to extend the shelf life of our loaves and we don’t spray them with fungicide. Wigwam bread is so tasty we think you’ll eat it all up in no time at all. But if you do need to keep it for a little longer, follow our storage guidelines:

Store loaf in a clean a plastic bag , in a terracotta bread bin or in an airtight container.
Keep your bread out of the fridge – the loaf will dry out and it’s a great place for your loaf
to meet up with mould spores.
Sourdoughs and rye will keep for 5days and other breads 2-3 days.
Freeze your bread. Bread is best when its fresh but freezing it is an excellent alternative.
Freeze it whole, sliced or in halves, depending on how much you’ll want to defrost at a
time. Wrap it in plastic before putting it in the freezer.
Defrost your loaf by letting it thaw slowly at room temperature or by heating your over to
180C and placing the unwrapped loaf in the hot oven for 30-40minutes. Take it out and l
et it rest …enjoy!

What’s in your loaf:

My mother once told me, “the only ingredients you need in bread are flour, yeast, water, salt”. She’s right, but food technology has led to huge changes. I once found 50 ingredients in a loaf of bread in a supermarket. To see what’s in your bread, read the ingredients list;. If the bread is not packaged in a bread shop or supermarket, ask to see their bag of premix and read the ingredient label.

At Wigwam we don’t use any pre-mixes, no additive & no preservatives and we don’t add palm fat to make the loaf look bigger. In fact the Italian grandmother would approve:

A typical Wigwam Loaf

Organic Flour, Water, Cold pressed organic olive oil (just a bit), Organic Yeast, Sea Salt, Organic wild flower honey(1 teasp per baking batch to make the yeast work). Plus we use organic seeds, or tomatoes, olives , fresh hebs etc dependent on the type of loaf.


Mixed by hand, kneaded, given time to rise to allow flavour to develop and then baked. This loaf then is packed with taste.

A typical Supermarket Loaf

White flour, water, yeast, salt, vinegar, soya flour, emulsifier E72, vegetable fat, palm fat, flour treatment agent E300, Oxidising agents, Fungicide spray


Most mass produced breads are made by the Chorley-Wood Method where the dough is vigorously agitated in huge high-speed mixers, with vitamin C added to the flour to accelerate the process. This is a so-called ‘no-time’ process and saves 1-2 hours in the process; permits use of an increased proportion of weaker flour, and produces a softer, finer loaf, which stales more slowly. The mixed dough is not allowed to have a slow rise and fermentation period . It may be part-baked and rebaked in the in-store bakery or sent as a dry premix to the store.

Wigwam Community Bakery
55/57 St John Street, Creetown,
Dumfries & Galloway DG8 7JB

t. 01671 820455



Sorry but Planning restrictions mean Wigwam’s premises are not open to the public.