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[accordion_toggle title=”Do you do Wholesale?”]YES!!!!  We are supplying more & more discerning food establishments (restaurants, shops, delis, hotels, cafes) with our organic-made Rex bread, cakes, pastries.   We are currently delivering to local villages, Berkhamsted, Marlow amongst others.  We need at least 3 days’ notice for all Sourdough orders.  Please contact Glenn on 01494 764423 or hello@rexbakery.com for more info [/accordion_toggle]
[accordion_toggle title=”Why are you called Rex Artisan Bakery?”]Rex was the name of the Rex Baker’s grandfather, who was the original artisan in everything he approached in life and who greatly inspired a little boy a long time ago.  And we think it’s just a great name :).[/accordion_toggle]
[accordion_toggle title=”What does Artisan mean?”] Artisan can be defined as “Skilled crafting, especially making by hand”.  In bakery, the iconic artisan bread is Sourdough because of the process starting from making your own leaven rather than using commercial yeast, and the 3 day carefully controlled long-ferment.   Beware of “artisan-style” in baking – plays on copycat appearance & specialty “flavours”, not production method or talent of the craftsman. [/accordion_toggle]
[accordion_toggle title=”I can get lovely bread from supermarkets & bakery chains now, what’s the difference?”]We blogged about that here.  In a nutshell, we hand make our bread on the premises, on the morning we sell it, using traditional, skilled, slow food methods for ease of digestibility as well as taste and use only the best ingredients, organic where possible and nothing else nasty like “flour improver” added to cut corners, so plenty gained.   Is ANY of that true of your supermarket or big brand bread?!! [/accordion_toggle]
[accordion_toggle title=”Which bread is suitable for gluten-free?”]We do not have any Gluten-Free for coeliacs & diagnosed gluten-intolerants unfortunately.  Whilst we have looked into naturally Gluten-Free flours like maize, we cannot guarantee Gluten-Free because of the gluten particles in the air in our bakery.  So sorry.     We have also noticed that many people find they are simply gluten-sensitive or wheat-sensitive. See next question if that includes you. [/accordion_toggle]

[accordion_toggle title=”Wheat bloats me. What do you recommend?”] If you have a diagnosed wheat allergy, we do also make Rye breads & sometimes Spelt loaves.  However, the vast majority of people have no wheat allergy, they have just been unlucky to eat poorly made wheat products.  We always suggest you try Sourdough first, which is proven to be the very best in tolerance for your digestion because the wheat & gluten are slowly denatured in the long natural fermentation process.  Sourdough has been found not even to impact blood GI so often recommended for those with Type II Diabetes and those with Gastro disorders. And definitely if you’re just on a regular weight-watching diet!  Read how here [/accordion_toggle]
[accordion_toggle title=”Which buns do children like best?”]The local children are amongst our most discerning customers!  We have tiny fans of Olive Ciabatta, Raisin & Rosemary Sourdough & Granola Bars to name but a few.  However, all children seem to love our Chocolate Buns, Cookies and Croissants. [/accordion_toggle]

[accordion_toggle title=”What community giving are you involved in?”] As we are in the heart of the local community, Rex Artisan Bakery likes to play its part.  From time to time, we support local schools’ fund raising events with gift boxes in return for publicity; our featured charity in the shop is Neuroblastoma Society as a wonderful local Friend of Rex is patron of this following the sad death of his young son.  We have enjoyed talking to several WI meetings about artisan break making.  Every evening, staff & often their clients with complex epilepsy, come to pick up any left over bread & buns for all the residents at the amazing local Epilepsy Centre 🙂 [/accordion_toggle]

[accordion_toggle title=”Why do you use salt?”]We keep it very simple at Rex, with just a few of the very best ingredients in each product.  Salt is one of these ingredients which we do use in limited amounts for best possible taste.  We have tried No Salt Baguettes before, and do plan to trial a low/ no salt bread for the many Friends seeking to avoid it.[/accordion_toggle]
[accordion_toggle title=”How long does your bread stay fresh for?”]We add nothing to make the breads stay unnaturally fresh for longer.  They all taste best on the day of making/ selling, but many last well for another day or two after that.  Some loaves have naturally preserving ingredients (potato in Potato Sourdough; honey in Multiseed; olive oil & water in Ciabatta so the crumb may stay moister for longer.  You can freeze all Rex baked products – our family does at home!  More on how to enjoy Rex baked items fresh here [/accordion_toggle]
[accordion_toggle title=”What yeast do you use?”]You can read the ingredients list for each of our top selling baked items in our Product pages.  We use hand-made leaven made a few years ago from Misbourne honey in our Sourdoughs and commercially available wild fresh yeast.  Some Friends of Rex are yeast-intolerant.  Our Soda Bread on a Saturday is yeast-free. [/accordion_toggle]
[accordion_toggle title=”Where are you & is there parking?”]We are situated at No. 4 Chenies Parade, Little Chalfont, Buckinghamshire HP7 9PH.  We are a few doors down from the little Tesco store and a few minutes walk across the road from Chalfont & Latimer station on the Metropolitan/ Chiltern Line.  In theory, there is plenty of parking – free for an hour outside the store along the parade although it can be a bit of a war trying to get a place – or more easily a few minutes’ walk away next to Little Chalfont Library.  Don’t be tempted to park on the double yellow lines or round the back of the shops as the parking attendants are often out in force!   [/accordion_toggle]
[accordion_toggle title=”What are your opening hours?”]We are open Monday – Fridays 7am – 4pm, Saturdays 8am – 4pm.  and Sundays 9 – 1.30 (but note we do close some major Holidays, and tend to run shorter hours 8-2 on Bank Holiday Mondays :)[/accordion_toggle]
[accordion_toggle title=”Are you part of a chain?”]Rex Artisan Bakery is our first & only shop!  We think it’s probably a compliment that everyone seems to think we look as “professional” as a chain, but there’s certainly no sloppy chain store values at Rex.  Find out more about the Rex values here[/accordion_toggle]
[accordion_toggle title=”How do I order?”]Please just email us here hello@rexbakery.com with any requests, we will let you know if we can accommodate you within our bake list plan.  We need plenty of notice because Sourdoughs take 3 days to make & everything takes at least 24 hours – there is no fast food at Rex 🙂  If you  just want to check if something is in stock, please call the shop on 01494 764423. [/accordion_toggle]

[accordion_toggle title=”Which products don’t contain eggs?”]You can check the ingredients lists for each of our top selling Saturday baked items on our Product pages.  We avoid the unnecessary use of egg because we know that some Friends avoid it for dietary, religious & lifestyle choice reasons. We do use generous egg glaze on our viennoiserie and scones although sometimes we offer with & without to order.  A favourite sweet eat for the egg & dairy free Friends is Chocolate Buns [/accordion_toggle]

[accordion_toggle title=”Why is Sourdough more expensive than Tin loaves?”]All our loaves take at least 24 hours to make properly, but Sourdoughs take up to 3 days.  Sourdough pricing reflects the very lengthy, intense & skilled production process to naturally create a delicious & right-textured loaf that is the best possible for your body .  We actually think it’s really good value considering the craft that goes into it – some people joke that a 3 day Artisan loaf costs only about the same as a cup of coffee which takes minutes to make![/accordion_toggle]
[accordion_toggle title=”Do you do low-GI?”]We would never use the commercially available “low GI” flours in Rex Artisan Bakery because they are chemically altered and full of dubious additives with uncertain impact on the body.  That seems to defeat the very purpose of using them!  Instead, for dietary/ bloating concerns we always recommend that you start with Sourdough which is naturally low GI thanks to the 3 day fermenting process which means you eat a highly tolerant product that is clinically proven not to affect your blood GI & is therefore best for dieters. [/accordion_toggle]
[accordion_toggle title=”Who are you?”]We are a local family living & working in Little Chalfont, and Rex Artisan Bakery really is our 1st and only bakery-shop.  Everything is hand-made on the premises using organic ingredients.  Please stop by to visit us! [/accordion_toggle]