Fernhollow Bakehouse
Bread from one wood-fired oven, baked before you wake
Sourdough, rye and a few pastries, six mornings a week. Order by four for the next morning.
Two bakers, one oven, six mornings a week
Fernhollow Bakehouse is made up for a test site. Nothing here is for sale.
Our bakers
Two bakers and an early alarm
We light the oven at three and open the door at seven. Everything on the shelf was dough the night before.
The bread
A short list, baked every day
Six loaves and three pastries. When a tray is gone, it is gone.
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Every day
Country sourdough
A long, slow rise and a dark crust. Keeps for three days.
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Every day
Seeded rye
Dense, sour and full of seeds. Slice it thin.
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Until they run out
Morning pastries
Butter croissants and a fruit bun. Out of the oven by seven.
How we bake
From flour to shelf in a day and a night
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01
Mix
Flour, water, salt and starter in the afternoon.
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02
Rest
The dough rises slowly overnight in the cool room.
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03
Shape
Each loaf shaped by hand before the oven is hot.
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04
Bake
Into the wood-fired oven at four, onto the shelf by seven.
Orders and prices
What it costs and how to get it
- Order by four in the afternoon for the next morning
- Collect from the shop from sevenor ask about delivery in the village
- Loaves from 4 pounds, pastries from 2 poundsthe full list on the prices page
Order by four for the next morning
Tell us what you want and when you will collect. We will have it wrapped and waiting.