Proof Bakery

ABOUT OUR BREAD

What is sourdough bread and why does it cost more than bread in supermarkets?

Sourdough is how bread was traditionally made, the slow, naturally leavened way, before commercial yeast, additives like 'dough improvers' and industrial-scale shortcuts started being used to mass produce the loaves sold in supermarkets today. Our simplest recipe only uses flour, water, yeast and salt to make a delicious loaf, in a skilled process that takes a full day and a half from start to finish. Our bread tastes better and is more easily digestible and nutritious than supermarket bread, and we think the time and skill that it takes to make it that way are worth cherishing and paying for.

Why is the crust on your loaves so dark?

Darker crusts are typical of artisanal bread because longer fermentation times break down the flour to produce more naturally-formed simple sugars in the dough as compared to supermarket loaves, and these sugars caramelise to form a dark crust on baking. So the darkness of the crust is not an indication that the loaf is burnt, but actually that it has been well proved, well baked, and is going to be tasty.

Most sourdough bread is oblong. Why do you use rectangular loaf tins instead of baking the traditional shape?

We generally use loaf tins because this is how our customers have said they like to eat bread. While we could make boules or batards, we decided to start with a sandwich-friendly shape for all the people who love using our bread for lunchtime sandwiches. Please be assured that despite being a non-traditional shape, our sourdough is still as delicious as it would be otherwise! We always want to meet our customers’ needs, though, so if you would prefer a boule or any other shape, then please let us know. 

ABOUT COLLECTION POINTS

I’d like to order bread, but the collection points or times aren’t convenient for me.

We’re sorry there isn’t currently a collection point that serves your needs. We’re constantly working to add new collection points so we can get our bread to everyone who wants a loaf.

Could I start a collection point?

Yes! We welcome people interested in starting collection points. These can be anywhere there is demand as long as they are open to the public at a convenient time—for example, our collection points currently span workplaces, places of worship, shops and restaurants. At the moment, we are looking to partner with local communities to start collection points in the city of Coventry. Get in touch with us at proofbakeryuk@gmail.com if you’d like to discuss this further.

ABOUT business or custom orderS

I represent/run a business and would like to work with Proof Bakery

We’re more than happy to take on business customers and can make almost any flavour and shape of bread at wholesale prices to fit your needs. Get in touch at proofbakeryuk@gmail.com to let us know what you’re looking for.

Do you bake for events?

We would love to bake for your event and are happy to create a special product or order just for you—email us at proofbakeryuk@gmail.com to let us know what you need.

about/MANAGING YOUR SUBSCRIPTION

When will I receive my first loaf?

You can choose a start date in our checkout page when you sign up. Each of our loaves takes 2 days to lovingly prepare and create, so if you are ordering a loaf for delivery on a Thursday or a Friday, the latest you can order is Tuesday at 12 noon, and if you are ordering a loaf for delivery on a Saturday or a Sunday, the latest you can order is Thursday at 12 noon.

How do I manage my subscription?

Once you’ve signed up for a subscription, you can access your account to manage your subscription through the link labelled ‘My Account’ at the top right hand corner of this page, or through the link at the bottom of each of the emails you’ve received from us since signing up.

Why does it say 'Charged after X days free trial' in the checkout when I sign up?

This gives us a period of time to configure your subscription in our system so that we can ensure your billing date lines up with your collection date.

Can I change my loaf, subscription type and/or quantity in my own account?

Yes! Your subscription will be updated when it is next due to be billed— i.e. if you have changed your frequency then changes will be implemented on the new day your next bill is due. Let us know if you have any issues doing this and we will be very happy to assist you. Please note that we cannot guarantee any changes made after the cut-off day and time for your collection (see: ‘When will I receive my first loaf?’ above) will be implemented in time for that week, because each of our loaves takes 2 days to lovingly prepare and create.

If you have a really urgent query for your collection this week and the cut-off time has already passed, do email us at proofbakeryuk@gmail.com and we’ll try our best to sort it out.

Can I change my collection point?

Yes — please email us at proofbakeryuk@gmail.com by your cut-off day and time (see: ‘When will I receive my first loaf?’ above) and we’ll do it for you. Please note that we cannot guarantee any changes made after the cut-off day and time for your collection will be implemented in time for that week, because each of our loaves takes 2 days to lovingly prepare and create.

I’m going to be out of town for a while. Could I pause my subscription?

Yes. Just email us at proofbakeryuk@gmail.com to let us know the dates you would like to pause and resume your subscription and we’ll take care of it for you. Please be sure to let us know by your cut-off day and time (see: ‘When will I receive my first loaf?’ above), as each of our loaves takes 2 days to lovingly prepare and create, and so we cannot guarantee any changes after the cut-off will be implemented in time for that week’s delivery. If you do not contact us in time, we may need to bill you for that week’s loaf as we will already have begun preparing it.

How do I cancel?

You can cancel your subscription in your account (see above on ‘How do I manage my subscription?’) or email us at proofbakeryuk@gmail.com and we’ll do it for you. Please do at least one of these things by your cut-off day and time (see: ‘When will I receive my first loaf?’ above); otherwise, we will need to bill you for your next loaf as we will already have begun preparing it.

What happens when I cancel my subscription?

Your subscription will terminate just before your next payment (i.e. your previous payment will be your final payment), unless you cancel after the cut-off time, in which case you will be billed for your next order, and then your subscription will terminate. Once your subscription terminates, we’ll invoice you for any outstanding costs (e.g. from unpaid invoices) and will ensure that your personal data is cleared from our systems within 2 months to protect your privacy. You’ll still be able to reactivate your subscription any time in your account if you’d like to give it another go.

I can’t seem to login to my account. What do I do?

The one-time use password (OTP) sent when you want to login is only valid for 5 minutes. If you enter it after 5 minutes, an error will be thrown. You will need to try to login again, a new OTP will be given (so refresh your emails as soon as you requested a login) then within 5 minutes, use this new OTP to login.

If you can’t login but have entered the OTP within the allocated 5 minutes, please contact us with any helpful information, we can then pass this on to our subscription service provider.

I’m locked out of my account. Help!
Don’t worry, the account will be automatically released after 1 hour of the lock out.

How do I request a refund?

Please read our Refunds Policy for instructions on requesting a refund. Delivering high quality bread means a lot to us, and we would be happy to issue you a refund if the bread isn’t up to the standard you expect.

ABOUT OUR WORK WITH BAKERS

When will you run your next training course? I know someone who might want to attend.

Our next training course will run in mid- to late September and we will start recruiting in August with several taster days. Each course runs for 5 weeks. We welcome referrals of keen trainee bakers and would love to be put in touch with whoever you believe would be suitable. No prior experience is required, although we do require bakers to have basic English reading and speaking skills and will give preference to those who have the right to work in the UK.