THE POMODORAN NOBLE
Sun-dried tomato intensity, mellow roasted garlic, and a clean basil finish, carried through a richly savoury crumb
The Pomodoran Noble arrived not by sea, but by quiet invitation — drawn to the British Isles by whispers of green hills and cooler airs, chosen to temper his sun-fed origins. Once heir to a villa framed by terracotta walls and trailing vines, he turned from inherited titles to carve a subtler legacy: one shaped not by grandeur, but by balance and restraint.
Sourdough forms his foundation, upon which slow-dried tomatoes lend warmth and depth, fragrant basil lifts the crumb, and gentle garlic richness hums beneath the surface. His character is unmistakably Mediterranean, yet carefully composed — sunlight softened, intensity refined, nothing overstated.
Dignified, measured, and quietly assured, The Pomodoran Noble is a loaf of nuance rather than spectacle. For those who listen closely, savour deliberately, and understand that true nobility is never loud.
The Pomodoran Noble dines with quiet grace — favouring tables set in gentle light and dishes that honour both earth and sun. His savoury crumb, warmed by slow-dried tomato and lifted with fragrant basil, calls for companions that echo his Mediterranean heritage while respecting his British composure.
At breakfast, he pairs elegantly with softly poached eggs finished with cracked black pepper, or a light spread of cream cheese accompanied by roasted cherry tomatoes. At luncheon, he proves an excellent foundation for grilled vegetables, fresh mozzarella, and prosciutto — a composition of balance, simplicity, and summer ease.
Come evening, he sits comfortably alongside antipasti, herb-roasted chicken, or pasta dressed simply with citrus zest and fresh herbs. His depth is warm rather than sharp, bringing harmony to both informal suppers and more considered occasions.
Upon the cheeseboard, he finds natural affinity with Parmigiano Reggiano, taleggio, or a delicate goat’s cheese — each flattering his subtle basil character without overwhelming it. To drink, he favours a crisp Pinot Grigio, a light-bodied Chianti, or sparkling water brightened with basil leaf and a twist of orange peel.
Measured, composed, and effortlessly cultured, The Pomodoran Noble is best enjoyed unhurried — a loaf for those who understand that refinement reveals itself slowly.
The Pomodoran Noble is best enjoyed fresh within 24–48 hours of his arrival — his crust proud, his crumb lively. To keep him in fine form, rest him cut-side down upon a board or wrap him in paper; never plastic, for it dulls both spirit and crust alike.
Should the days run on, he remains ever-dependable: warm him gently at 170°C for 6–8 minutes to revive his noble character. For longer keeping, slice before freezing — he thaws gracefully, ready to toast and serve as if newly baked.
Avoid refrigeration; it tempers his tang and lessens his charm.
Organic WHEAT Flour, Water, Sun-Dried Tomatoes (Sun-Dried Tomatoes (63%), Sunflower Oil, Extra Virgin Olive Oil (2%), Sea Salt, White Wine Vinegar (SULPHITES), Garlic, Oregano, Black Pepper), Sourdough Starter (WHEAT Flour, Water), Organic Rye Flour (Wholemeal RYE Flour) Roasted Garlic, Tomato Powder, Fresh Basil, Sea Salt, Black Pepper.
Suitable for Vegetarians, Vegans
Allergens: See ingredients in CAPITALS. Made in a kitchen that handles gluten, milk, eggs, nuts, peanuts, sesame and soya
Sun-fed, Basil-Kissed, Endlessly Composed
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Price range: £5.00 through £8.00