Fernhollow Bakehouse

The bread

Six loaves and three pastries, every morning

A short list we can bake well. Each one is on the shelf by seven, until it runs out.

Fernhollow Bakehouse is made up for a test site. Nothing here is for sale.

Loaves

The loaves

  • A round loaf with a cross cut into the crust, on a wooden plate.

    Every day

    Country sourdough

    White and a little wholemeal, a long rise and a dark crust.

  • Golden baguettes dusted with flour, side by side on a rack.

    Every day

    Baguette

    Thin crust, open crumb. Best eaten the same day.

  • Golden bread rolls with a crumb-dusted crust.

    Every day

    Soft rolls

    For lunch boxes and burgers. Sold in bags of six, warm before eight.

Pastries

The pastries

  • Croissants and small pastries on a tray.

    Until they run out

    Butter croissant

    Three days of folding and resting.

  • A bakery shelf of fresh bread rolls.

    Saturdays

    Fruit bun

    Soft dough, dried fruit and a sticky glaze.

  • Round balls of dough covered in flour, set out in rows.

    Every day

    Seeded rye

    Dense, sour and full of seeds. Slice it thin.

Next: how we bake

From flour to shelf in a day and a night.

How we bake