Brighouse 1940s Weekend 2017

Join us on 3rd and 4th June at Brighouse’s fabulous 1940s weekend.

We’ll be baking our bread in the traditional way, and bringing it down to the stall throughout the each morning. You’ll have to be quick though if you want it warm from the oven…..


Traditional Breadmaking

All our loaves use a traditional ‘sponge and dough method’ using stoneground flour.

Our sponge and dough method is a simple  process, the sponge is made and allowed to ferment overnight and then the sponge is added when we mix the final dough. This gives the bread long fermentation time, a depth of flavour and a great texture.  We use the sponge and dough method in  our daily bake and also teach this method of breadmaking on our courses. If you want to know more – please ask when you’re next in the bakery.

May Special

Our May special will be a 100% Spelt and Honey loaf.

If you haven’t tried a spelt loaf before, Spelt flour is one of the most popular whole grain, non-wheat flours available. Spelt has been used since Roman times and has a lovely nutty flavour combined with a slight sweetness from the honey in the loaf.

Pop along to the bakery on a Saturday to try one for yourself.