The Sourdough School

The Sourdough School is a pioneering initiative from author, teacher and sourdough commentator Vanessa Kimbell.

The Sourdough School is dedicated to research and development of sourdough bread baking.

Acclaimed author, Vanessa Kimbell heads The Sourdough School in Northamptonshire. She's regularly found up to elbows in dough and hosting bread-making classes to students from around the world. Vanessa is a third generation baker of Italian descent and has previously trained in several French bakeries.

 The Sourdough School Inside the Sourdough School Decorative graphic The Sourdough School logo
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  • Potentino Extra Virgin Olive OilPotentino Extra Virgin Olive Oil
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    Potentino Extra Virgin Olive Oil

    £24.00 – £136.00

    Potentino olive oil is made from a blend of Olivastra Seggianese, Frantoio, Pendolino, and Lecino olives. They are picked while still green or just as they turn black, in late October and early November.

    The olives are rushed to the press to keep the oil fresh. At the award-winning Frantoio Franci, they are cold-pressed in small, separate batches for top quality.

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