Autumn at Cornfield. Our New Ciabattas

Autumn has arrived, and with it comes the return of warming lunches, freshly made soup and of course, plenty of freshly baked bread.

We've also been busy behind the scenes working on something new. This Autumn, we're adding two new ciabattas to the bakery: Spinach Ciabatta and Sun-dried Tomato Ciabatta.

Two new flavours

Our Sun-dried Tomato Ciabatta is full of savoury flavour and makes a lovely lunch simply sliced and filled. Try it with mozzarella and pesto, alongside a bowl of soup, or warmed with a little olive oil.

Our new Spinach Ciabatta is a little more subtle, making it a really versatile loaf. It's particularly good with cheese, roasted vegetables or just toasted and buttered.

Both have the lovely light, open texture you'd expect from a ciabatta, with a crisp golden crust.

Just in time for autumn

Good bread doesn't need much doing to it, and these are exactly the sort of loaves we want at this time of year. Warm them, toast them, fill them, or tear off a piece to go with dinner.

They're the latest additions to the breads made by our team here at Cornfield Bakery, where we've been baking bread for Oxfordshire since 1972.

Look out for both new flavours at Cornfield Bakery this autumn.