OUR PRODUCTS

Award Winning Produce

At Step and Stone, we create multi-award winning lavosh flatbreads and biscotti that are handmade in small batches in our Bristol bakery, using the finest quality ingredients, and sourced as locally as possible. 

Step and Stone lavosh come in 6 flavours: Classic, Poppyseed, Rosemary & Sea Salt, Smoked Paprika & Cayenne, Seaweed, and Sesame, all suitable for vegans.

We also bake 2 flavours of biscotti: Hazelnut, Cardamom & Orange, and Almond, Fennel & Lemon. In 2023 we released a new product: our Walnut and Cheese Biscuits, made with Old Winchester cheese and Shipton Mill flour.

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We are proud to announce that in 2023 we won two Great Taste awards for our Rosemary & Sea Salt Lavosh, and our Hazelnut, Cardamom & Orange Biscotti. As well as three Taste of the West Gold Awards for our Classic Lavosh, Smoked Paprika & Cayenne Lavosh, and Almond, Fennel & Lemon Biscotti.

Great Taste, Quality Ingredients

We use organic unrefined Shipton Mill flour from Gloucestershire, extra-virgin cold pressed rapeseed oil from Somerset, and superbly savoury English sea salt flakes.  

Our lavosh flatbreads are slim and elegant with a delicious crunch, and are a versatile accompaniment to antipasti, cheese, dips, and  soup, or simply perfect nibbled on their own any time of the day!

Serving Suggestions

There are so many ways to enjoy our delicious lavosh. Why not try one of the serving suggestions below?

Thanks to Sonya Devi-Clarke, head chef & founder of The Vegetable Diva, for these delicious recipes!

Beetroot, coconut and cumin dip.

Ingredients
3 tsps desiccated coconut
4 x cooked beetroot
30ml coconut water
2tsp cumin seeds
Handful of coriander

Blend the coconut, cooked beetroot and coconut water together with the cumin seeds. Add the coraiander, then salt to taste.

Enjoy with poppy seed lavosh flatbread.

Lettuce dill dip.

Ingredients
Head of green lettuce
Olive oil
Ewes curd
Ground almonds
Handful of dill
Pinch of salt
Lime

Blend together the lettuce, ewes curd, ground almonds with a pinch of salt and some olive oil.

Once blended, add a squeeze of lime and top with dill.

Serve with paprika lavosh.