Our Baking Process
Real bread baked with true artisan craft
At The Handmade Bakery, we are passionate about crafting real bread using time-honoured techniques that celebrate the art of traditional baking. As a not-for-profit, community-supported artisan bakery and workers’ co-operative, our mission is to bring our local community closer to wholesome, flavourful bread made from the finest organic ingredients.
Central to our philosophy is the belief that good bread cannot be rushed. We employ slow fermentation processes, allowing our dough to develop deep, complex flavours and improved textures. This approach not only enhances the taste but also improves the bread’s keeping qualities and digestibility.
Traditional techniques
We utilise a variety of traditional baking methods, including:
Natural Leavening
For our sourdough varieties, we use natural wheat or rye leavens, cultivated over time to foster wild yeast and bacteria. This natural fermentation process imparts a unique tangy flavour and an open crumb structure to our loaves.
Sponge and Dough Method
This classic English technique involves creating a pre-fermented mixture, or ‘sponge,’ which is allowed to develop overnight. This process enhances the bread’s flavour, texture, and shelf life.
Hand-shaping and Baking
Every loaf is carefully hand-shaped by our skilled bakers and baked directly on the floor of the oven. This hands-on approach ensures each piece maintains its artisan quality and character.
Our selection includes a diverse array of breads and pastries. Find a selection of our products here.