Back to Baking
We’re back baking after our Easter break. All the usual breads available as we look forward to the Spring and Summer ahead.
Orders for Hot Cross Buns are now closed, but there will be a good number of buns available on Good Friday morning (from 10am) for those who didn’t order them. If you’ve ordered buns, then come along to the Bakehouse at 10 with your order number/name and we’ll hand over your order.
After Good Friday, we’ll be taking a bit of a break to rest and recuperate, and to do a bit of maintenance. We’ll be back with groups from April 8th, and baking on Thursday 11th April. Have a great Easter, and see you all in a few weeks.
Hot Cross Buns, Hot Cross Buns…
We’re closing in on Easter and it’s time to think about Hot Cross Buns.
If you want to get your hands on some of our delicious Hot Cross Buns, then they’ll be available on Good Friday from the Bakehouse. We’ll have some for people to buy on the day, but as in previous years we’re also taking orders so you can ensure you get the buns you want. Head over to our Buy Bread page to order your buns for collection on Good Friday morning.
New Workshop Dates for April-July
We’re always really happy to share the gift of baking bread with others, and we’re excited to launch the dates for our Spring/Summer workshops. Whether you are interested in starting your breadmaking journey, or want to learn to bake a specific type of bread like cinnamon buns, or bagels, we’ve got something for you.
Check the Spring Summer 2024 workshop collection out here.
New Bakehouse Newsletter
We’re excited to bring back our newsletter this year. Those of you who followed us from the start will have probably seen the original version, and been part of our mailing list. As several years have gone by since the last edition we no longer have people’s email addresses, so we’re asking people to subscribe again. Please click on the image (or this link) to subscribe your email to our mailing list.
The first edition of the renewed newsletter will be coming at the end of January/start of February, and we’ll aim to use an edition every couple of months. It’ll include news, recipes, and lots more, so please do subscribe to find out more about what we’re up to at the Bakehouse.
