ARTISAN PRODUCER OF BREADS USING AGE OLD TECHNIQUES AND A SOURDOUGH CULTURE.
At the Bakehouse we use stoneground flours and long fermentation times to produce breads with depth of flavour and a texture only found with naturally leavened bread.
We scale and shape by hand and we bake on the stones of the oven floor.
Our flavoured breads use the seasons and what we source locally as a guide to what we use.
SOURDOUGH : a bread made by a long fermentation of dough using naturally occurring yeasts in the flour, water & environment.