Their signature loaf, the Hambleton Local, is made with stoneground flour from the Whissendine Windmill and leavened with beer barm from The Grainstore Brewery to give a malty flavoured loaf. Tim Hart and Julian opened their bakery in 2008 with the aim of producing great bread using traditional methods. I first met Baker Julian Carter when I worked for the local BBC Radio about five years ago. The bakery’s seasonal speciality is an elderflower and apple sourdough, but they have a range of fantastic bread and cakes, along with coffee to take out available all year round.Ī wonderful small village bakery in Cley Next The Sea run by Ed Clark an ex student of the Sourdough School. Matt bakes a range of sourdough loaves using organic flour from Foster’s Mill at Swaffham Prior. It wasn’t long though before he realised that there was demand for a bakery in the village and moved into a shop on the High Street. He made the move from a career in IT to full-time bread making in 2012, selling loaves from the back of a camper van. Like many of the new breed of artisan bakers, Matt Whitby started out baking for his family. The also offer a New York deli rye sourdough, studded with onions and caraway seeds, and a fig and walnut sourdough, all made using traditional method Their signature loaf, which featured in Britain’s Best Bakery, is the Stone’s Sourdough. Rosie and Oliver Kingdon opened their bakery in 2009, after a couple of years selling their bread from a market stall in town. It is fabulous.įalmouth Oliver Kingdon opened their bakery in 2009 This is done by design – Laura is trying to re-establish the connection between the customer and the bakers who are producing the bread they eat and with the cafe on site you can watch the bakers baking whilst watching them work. The bakery area is open to the shop and café so that customers can sit and watch the bakers at work. Laura starts the day early and bakes her bread and pastries through the morning. For gluten-free fans there’s the Good Loaf. They make a range of loaves, including a white and a super seedy sourdough, through the week with a different selection available on a Saturday. It’s a show-stopping bakery as it is based in a railway arch outside Temple Meads station in Bristol, all the bread baked at Harts Bakery is sourdough. Dan took me over for breakfast explaining that Laura has been baking and selling her artisan bread for five years now. I was first introduced to Laura Hart through a friend Dan when I was working on a BBC Radio 4 Food Programme a couple of years ago. Many of them bake using organic flours, and source their ingredients locally whenever possible. The bakeries listed don’t use the artificial preservatives, flour improvers or flavour enhancers found in bread produced using modern factory methods. This is not an exhaustive list of bakeries producing great sourdough bread – there are many more small bakeries out there, but those below will give you a taste of what’s available. I’ve put together a list to help you find your local artisan bakery. Where to buy some of the best sourdough breadĪs more and more people become aware of just how good proper bread really is, there are artisan bakeries opening up all over the country to meet demand. or perhaps it is more that I just really enjoy the occasional a day off! It is worth bearing in mind though, when you take a beautiful loaf home and admire the crust and the crumb and the rise, before you devour it, that bakeries have professional ovens, and the environment is often warmer than our domestic kitchens, so perhaps part of me relishes the challenge of making sourdough loaf at home to resemble the one that has been baked in an artisan bakery. I love taking a loaf home from a fellow artisan sourdough baker and more often than not, I know that bakers personally, and find myself chatting with them about various challenges in the world of sourdough, and it is fun to exchange ideas and information with a fellow baker. Most artisan bakeries have really interesting loaves and enjoying a sourdough from another baker challenges me to want to produce difference loaves by introducing different varieties of flour, varying lengths of fermentation, try out new shapes and flavours and textures. The truth is that I get real joy out of buying sourdough loaves. So why on earth would I fork out money for sourdough bread when I bake it myself? People sometimes let out a gasp of surprise when I mention that sometimes I buy sourdough. A sourdough boule from Stones Bakery in Falmouth
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