At Good Bread, they ake a slightly different approach to the traditional Italian bread, their ciabatta is light in texture, full of flavor and amazingly versatile to be used in numerous different applications, from a sandwich bread to a panini to a hamburger bun.
When Warwick Barton opened Good Bread in 2016 after running other chain bakeries, he wanted to be a bit different. Baking fresh bread with simple, real ingredients, using local flour. The bread is baked fresh daily in small batches, with only natural preservatives. You can really taste the difference!