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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

🥯 All our bagels get boiled before baking. It's

🥯 All our bagels get boiled before baking. It's what gives them their chewy texture and great taste. 🥯

We had our #BreadShed group this morning. It's a c

We had our #BreadShed group this morning. It's a chance to bake, but more importantly a chance to talk and connect too.
#tacklingloneliness #bakingforwellbeing

We've got one of our baking workshops this evening

We've got one of our baking workshops this evening , with a small group meeting at the Bakehouse to learn to bake cinnamon buns. If you're keen to learn a few baking skills yourself, why not sign up to one of our Autumn baking workshops.
🔗 in bio

All the bread is baked and we've just opened the d

All the bread is baked and we've just opened the doors.
Lots of loaves, bagels, buns and focaccia for you this Saturday morning.

🥯 Bagels 🥯 We’ve got our usual plain, ses

🥯 Bagels 🥯
We’ve got our usual plain, sesame, and poppy seed for you. But what if we also had onion too? Who’s interested in another bagel option?

We've got spaces on both our #BakingForWellbeing p

We've got spaces on both our #BakingForWellbeing programmes. Starting in a week or so, we've got several FREE spaces in both groups. Please contact us if you, or someone you know, could benefit from baking in a supportive environment. paula@stonehambakehouse.org.uk

Focaccia anyone? Which variety do you prefer? Sea

Focaccia anyone?
Which variety do you prefer?
Sea Salt & Rosemary
OR
Potato & Red Onion?

Want to learn how to produce rolls like this, or b

Want to learn how to produce rolls like this, or bagels, or cinnamon buns? Why not consider a place on one of our baking workshops? Find us on Eventbrite and see what we have on offer.

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