
Baking
Using as many organic ingredients as we can, and our small two deck oven, we
produce a tiny amount of excellent breads and pastries.
Breads: The breads we make are simple and flavourful. Each
takes a long time to make. We use little yeast, long fermentation times,
and lovely organic flours from Ashburton and Australia. Our breads are
chewy, properly browned and taste of wheat.
Everyday breads:
- Ciabatta - long loaves and rolls
- White crusty sourdough loaves - oven bottomers, tin loaves (various sizes) and
Sourdough Baguettes
Not everyday:
- Hazelnut and Raisin Bread (Friday and Saturday)
- Plain White Tin (Friday and Saturday)
- Brown Wholemeal Tin (Tuesday, Wednesday, Thursday)
- Traditional French Style Baguettes (Friday and Saturday)
- Rye and Caraway Bread (Friday and Saturday)
- Finnish Rye Bread (Thursday, Friday and Saturday)
- Soda Bread (wheat free) - traditional quartered round (Friday and Saturday)
Pastries and other baking: In the North of England, cheese and sweet
things go hand in hand - Lancashire and Eccles cakes, Wensleydale and Spice
cake. Cheese is also a big ingredient in any number of sweet and savoury
tarts and biscuits. We stand by this tradition and, using lovely butter
from Karikaas, make a small range of pastries and sweet things everyday,
including;
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Regular Baking |
- Pork Pies (Tuesday & Wednesday mornings)
- Eccles Cakes
- Madeleines
- Fruit Tea Cakes
- Cheese Straws
- Shortbread
- Gingerbread
- Croissants/Pain au Chocolate (Saturday only)
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We are able to take phone orders for baking except
for Ciabatta on Friday and Saturday mornings.Unfortunately due to the craziness of Christmas week we don't do baking orders (except for standing orders) during this time.
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