Jason Geary is the fourth-generation Master baker proudly continuing his family's baking heritage, dating back over 120 years. In 1906, Jason's great-grandfather Sidney opened the first bakery at the family home in Leicester with one thing on his mind- baking proper bread. Launching in 2020, Jason's Sourdough is made traditionally and fermented up to 24 hours using only time, know-how and the simplest of ingredients. Their own mother sour culture is produced on site with no corners cut. Baking slowly with a focus on quality, their belief is that better bread should be accessible to everyone.