How we bake
A day and a night for every loaf
No mixes, no shortcuts. Here is what happens between your order and your breakfast.
Fernhollow Bakehouse is made up for a test site. Nothing here is for sale.
The baking day
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01
You order
By four in the afternoon, by phone or at the counter.
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02
We mix
Flour, water, salt and starter, weighed for the orders and the shelf.
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03
The dough rests
Overnight in the cool room. This is where the flavour comes from.
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04
We shape and bake
By hand from three, into the oven at four.
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05
You collect
From seven, wrapped and named on the shelf behind the counter.
What goes in
Flour, water, salt and time
Our flour comes from one mill. We use no improvers and no preservatives, so the bread is best in the first two or three days.