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Baker Philip Clayton holding a Heritage loaf at the Haxby Bakehouse, York's artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers. Photo by Tessa Bunney/In Pictures via Getty Images Images) Scarica foto di attualità Premium ad elevata risoluzione da getty