Real Bread Week (Feb 20-28)

At Stoneham Bakehouse we’re committed to producing real bread; that is bread without the addition or use of processing aids or other artificial additives. We use organic flour from Shipton Mill in Gloucestershire and buy many of our ingredients from Infinity Foods to...

On The Plot at Plot 22

Over the last couple of weeks I’ve been baking at Plot 22, the local community allotment. It’s great to combine two things which have been very important to me in the last couple of years. The allotment and breadmaking have been very influential in my...

Time To Give Something Back

One of the reasons for Stoneham Bakehouse starting was to spread the word about how breadmaking can benefit our wellbeing; to give something to the community. Over the last year or so we’ve baked with lots of people; as volunteers, as workshop attendees, on...

Temporary Closure

Unfortunately, due to unforeseen circumstances, we’re unable to bake for the next couple of weeks. We apologise for any inconvenience this will cause you and assure you we’re making every effort to resolve the problem as soon as we can.  Despite not be...

Bread Talk

We’re very pleased to say that we have a new project starting in April with Hop 50+ in Palmeira Square, Hove. Bread Talk has been funded by a grant from the Hedgecock Bequest, managed by Brighton & Hove City Council, and aims to give older people the chance...

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