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.

Right at the moment in the post earthquake reopening uncertainty, we may not have all the usual breads at the usual times, please ring us find out about specific availability.

Best Hot Cross Bun recipe as promised in our newsletter!

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;