The village bakehouse
Bread worth getting up for
Two bakers, one wood-fired oven, and a short shelf of bread made fresh every morning.
Open from 7am Tuesday to Saturday; 8am Sunday.
On the shelf
A little of what we bake
Everything on the shelf was dough the night before. Come early: when a tray is gone, it is gone.
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Every day
Country sourdough
A long slow rise, a dark crust, and a loaf that keeps for three days. £4.50.
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Every day
Baguette
Thin crust and an open crumb. Best eaten the same day. £2.20.
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Until they run out
Butter croissant
Three days of folding and resting. On the shelf until they run out. £2.10.
Our bakehouse
The oven sets the pace
We took the bakehouse over from the last baker in the village. The oven is older than both of us, and it still decides the rhythm of the day.
We light it at three in the morning and open the shop door at seven.
Mira says
“If the loaf is not right, it does not go on the shelf. It goes to the ducks on the green.”
Visit the shop
Find us on the green
The Bakehouse, The Green, Fernhollow. Call by four in the afternoon to order for the next morning.
Tomorrow’s bread
Tell us what to wrap for you
Order by 4pm for the next morning. Saturday orders by Friday at 4pm.