THE TUSCAN REGENT
Bold olive, sun-kissed tomato, and a whisper of Sage, Thyme & Rosemary
The Tuscan Regent is not merely a loaf — he is a living legacy of sun-baked hillsides, cypress-lined estates, and herb-perfumed air. Though his origins are steeped in mystery, it is said he once ruled over rows of olives and tomato vines from a crumbling regency nestled deep in the Tuscan interior.
Now, with a crust kissed by the earth and a crumb infused with wild herbs and Mediterranean soul, he walks the line between rustic and regal. His reign is not of marble halls, but of marble worktops — where sage and thyme mingle with tradition, and rosemary sprigs crown the dough like laurels.
Effortlessly elegant, subtly tangy, and unapologetically complex, The Tuscan Regent is a flavour ambassador to all who believe culture begins in the kitchen.
The Tuscan Regent carries with him the warmth of Mediterranean afternoons and the quiet confidence of a well-travelled soul. His herb-laced crumb and sun-dried depth reward simplicity — a drizzle of olive oil, a slice of ripe tomato, or a crumble of feta is all the ceremony he requires.
At midday, he serves nobly beneath layers of prosciutto, fresh basil, and mozzarella, or beside bowls of minestrone and roasted pepper soup. By evening, he accompanies antipasti with poise — olives, charcuterie, and marinated artichokes find in him their natural sovereign.
For the table of fine cheeses, he is most at ease among pecorino, taleggio, or a young parmesan — each drawing out his herbal notes and savoury richness. To drink, he favours a bold Chianti, a dry white Verdicchio, or a sprig of rosemary steeped in sparkling water for an air of refinement.
Effortlessly continental and quietly commanding, The Tuscan Regent presides over every course with cultured grace.
The Tuscan Regent 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 (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Sourdough Starter (Organic Wheat Flour (WHEAT), Water), Pitted Queen Green Olives (Olives, Salt, Sage, Thyme, Rosemary, Garlic Purée (Garlic, Citric Acid), Citric Acid, Lactic Acid, Ascorbic Acid), Sundried Tomatoes (Tomatoes, Sunflower Oil, Salt, Citric Acid, Ascorbic Acid), Cornish Sea Salt
Allergens in CAPITALS. Suitable for Vegetarians
Rich, Tangy & Effortlessly Cultured
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Price range: £4.50 through £5.50