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by stonehambakehouse | Oct 19, 2015 | 0 comments

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CURRENT OPENING HOURS

We’re pleased to be open for bread and flour sales on

Thursday 10-1 & 2.30-4.30

Friday 10-1 & 2.30-4.30

Saturday 10-1

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stonehambakehouse

We're all finished for the day. THANK YOU for all

We're all finished for the day. THANK YOU for all of your support over the last few months, we really appreciate it. We'll be back in September with our Thursday-Saturday bakes, community breadmaking projects, and the return of breadmaking workshops. ⠀
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So, if you're interested in learning to bake bread, keep your eyes open for new dates hitting our website and social media next week.

We've got rosemary and sea salt focaccia on the sh

We've got rosemary and sea salt focaccia on the shelves this morning. Well it is #FocacciaFriday after all.

Suffolk Sourdoughs out of the oven and ready on th

Suffolk Sourdoughs out of the oven and ready on the shelves. Doors open in a few minutes. 24 hours in the making, and full of flavour. #slowdough #realbread #sourdough

Mix on. Prep underway for tomorrow's bake. Open as

Mix on. Prep underway for tomorrow's bake. Open as usual from 10 am on Thursday, Friday, and Saturday.

We’ll be taking an extended summer break at the

We’ll be taking an extended summer break at the start of August, returning back in September with all our services operating. Like many businesses we have been impacted by the need to socially distance, staff illness and self isolations, and this has had a knock on effect on our plans to train and take on some essential new volunteers. With this in mind we’ve taken the decision to close our production baking a week or so earlier than our usual summer break in order to give us the opportunity to deliver some essential community workshops, host staff training, and in addition carry out some essential maintenance on the Bakehouse itself. ⠀
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Taking a break will also enable us to recharge our batteries ready for the resumption of all of our groups, workshops, and usual baking times in September. We take wellbeing of staff and the community seriously, and the last few months have been exhausting at times. We’re very excited to be able to come back to a full programme of events in September, refreshed and ready to go. ⠀
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In the meantime we'll be baking as usual this week, with Thursday, Friday, and Saturday bakes. So, pop by and stock up on some of our delicious bread.

Great to have a small group from our #BreadShed pr

Great to have a small group from our #BreadShed project back inside the Bakehouse and baking together. It’s been well over a year since we last hosted a session like this in-house, and although we’ve been running the session virtually, it was SO GREAT being able to connect and bake together in real life. 🍞🤲
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#communitysupportedbakery #socentbakers #socent #tacklingisolation #bakingforwellbeing

One from earlier as our team finished the bake. Lo

One from earlier as our team finished the bake. Lots of bread still on the shelves. Come along and stock up for the weekend. #communitysupportedbakery #hove #poetscornerhove #socentbakers #buylocal #buysocial

It’s Friday, and we’re busy prepping the rye b

It’s Friday, and we’re busy prepping the rye bread for tomorrow’s Saturday bake. Two options available, the sourdough Shelley Seeded Rye (pictured), and our yeasted Ruskin Rye. Both use 100% organic rye flour. ⠀
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#rye #fridayryeday #ryeday #ryeyay

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