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CURRENT OPENING HOURS

We’re pleased to be open for bread sales on

Thursday 10-1 & 2-4

Friday 10-1 & 2-4

Saturday 10-1

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stonehambakehouse

Doors about to open, and our volunteer team have b

Doors about to open, and our volunteer team have been busy baking for several hours to bring you lots and lots of delicious #realbread. As a #notforprofit bakehouse, we use the proceeds of sales to support our #BakingForWellbeing projects. So every loaf, bagel, or bun you buy really has an impact in your community . Thank you.
#BuySocial #BuyLocal

Bread on the shelf and doors open. Come along and

Bread on the shelf and doors open.
Come along and say hello 👋

We've got some cracking sourdoughs for you this mo

We've got some cracking sourdoughs for you this morning.
#slowdough #realbread #sourdough

Is your loyalty card almost full? Once you get tha

Is your loyalty card almost full? Once you get that last stamp you can claim your free loaf, or you can donate it to @hangleton_food_bank and we’ll bake a sourdough for their clients. #socentbakers #dogood

We're busy prepping at the start of our baking wee

We're busy prepping at the start of our baking week. We're open as usual Thursday - Saturday this week. So, grab the opportunity to stock up on our bread as we'll be taking a break next week to support our wellbeing and spend time with friends and family.

"The action of kneading and rolling dough is very

"The action of kneading and rolling dough is very healing for the soul.”

We're really excited to announce that we've been successful in getting a grant from @tnlcommunityfund. This will enable us to continue our impactful Baking for Wellbeing and Baking & Bereavement programmes for the next two years.

#NationalLottery #BakingForWellbeing

Morning all. Our super team of #happybakers has f

Morning all.
Our super team of #happybakers has finished the bake and the doors are open, so come along to our Bakehouse on Stoneham Road and get yourself some delicious #realbread

Lots of dough bench resting before shaping. The lo

Lots of dough bench resting before shaping. The loaves then spend a long night in the first before being baked first thing in the morning by our volunteer baking team.

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