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brighton soup

by stonehambakehouse | Feb 1, 2016 | 0 comments

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CURRENT OPENING HOURS

We’re currently working slightly cut-down hours to support staff health & wellbeing.

Thursday 10-1

Saturday 10-1

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stonehambakehouse

Afternoon prep underway. The sourdoughs getting a

Afternoon prep underway. The sourdoughs getting a rest before they're shaped and put in the fridge for a looooooong prove. #slowdough #realbread #sourdough

Bread is all baked ✔️ Doors are open ✔️ W

Bread is all baked ✔️
Doors are open ✔️
We're OPEN ✔️
Buy your bread from us, and we'll use the profits to support wellbeing in the community.

Morning prep underway. We’ll have all the usual

Morning prep underway. We’ll have all the usual breads baked and ready for you at 10am in the morning. These sourdoughs get their flavour from their long prove overnight.

Lovely lot of bread baked by today’s #BreadShed

Lovely lot of bread baked by today’s #BreadShed group. #tacklingisolation #nourishingthecommunity

Some of today’s bread - the Kendal Fruit Sourdou

Some of today’s bread - the Kendal Fruit Sourdough. Tea soaked sultanas in a spelt and wheat dough, leavened with our rye starter.
#sourdough #realbread #slowdough

Reflections. It’s so important to us that we’r

Reflections. It’s so important to us that we’re in the heart of this great community, with people able to see the processes involved in bread production.
Just completing the prep bake and getting set for our Saturday bake tomorrow. Give us a wave if you’re passing. 👋

Prepping the bagels for a pre-bake poach. 🥯 🥯

Toast anyone? Our bakers break mid bake for a bit

Toast anyone? Our bakers break mid bake for a bit of breakfast. It’s always toast, but what to put on it? What’s your favourite toast topping?

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