An update

Hello folks,

We’ve been rather quiet of late as we’ve taken some time off to take a break, recharge our batteries and ponder the future of the Bakehouse.

Two years of early starts and overnight bakes together with day job commitments (the unavoidable thing that pays the bills) has taken its toll on us both, and that combined with a few other personal & family factors means that we’ve decided decided to extend our break even longer.

We’re not sure quite when we’ll be baking bread for sale again but rest assured that we will return in some shape or form.  We love it far too much to give it up entirely!

Until then we’re going to continue baking for our own consumption, post some recipes & tips on our Facebook, Twitter and Instagram accounts that we hope you’ll find interesting, and of course champion all things Real Bread.

IMG_1558For starters, here is this weekend’s efforts. In keeping with my love of all things fermented, I’ve tried my hand at cheesemaking this weekend and I’ve used the leftover whey to make a couple of sourdough loaves.  The least said about the cheese the better though!

The big beast is a Miche ‘Pointe-a-Calliere’ (recipe from Jeffrey Hamelman’s excellent book Bread) made entirely with organic stoneground flour from Redbournbury Mill.  This was done for Instagram Bread Club – every week a bunch of amateur and professional bakers follow the same recipe and post photos of the results on Instagram.

The best bread you can eat is always the bread you’ve made yourself (to to mention the cheapest!) and we want to encourage as many people as possible to bake their own, so please don’t hesitate to ask if you’d like any advice on anything bread-related.  Drop us an email, send us a tweet or message via Facebook.

Thanks everyone for your support over the last two years.  We’ve had a blast and met some amazing people many of whom we now call friends.

Nick & Johannah

Farewell September

Well, what a month September was! Two farmers’ markets and a two-day food festival all in the space of four weekends, with a ‘normal’ Saturday baking squeezed in the middle.

Over the course of the month we baked in excess of 400 loaves, 115 focaccia, 120 cheese bread sticks, 120 cinnamon buns and fried 100 doughnuts. That might be a mere days work for a professional baker with a commercial setup, but for one man and his wife working in a domestic kitchen while also holding down full-time jobs, I think it’s pretty darn impressive! Thank you so much to everyone who came to see us and bought bread over the last few weeks.

We’re looking forward to a quieter October, with only Hitchin farmers’ market on the 25th October in the diary. On the remaining Saturdays we’ll be baking to order as well as for our stockists Parkside Farm Shop (http://www.parksidefarmshop.co.uk) and the Henlow Deli (http://www.facebook.com/thehenlowdeli) , and our trade customers (Mr H’s Tea Shop at Hawkins (https://www.facebook.com/TheTeaShopHitchin) and The Croft (http://www.thecrofthitchin.co.uk/) both have our bread on their menus).

The (relatively) quiet month ahead means we’ll have lots of time to develop some new recipes. I’m experimenting with some interesting and unusual flours – this week it’s Khorasan, a wholemeal flour from an ancient wheat which originated in central Asia – as well as some new rye recipes. Look out for new breads coming soon!

For this Saturday though, you can choose from four sourdoughs that you know and love already, as well as four different focaccia flavours. The order form is on the website now (http://www.hitchinbakehouse.co.uk/order) and the cut-off for orders is midnight on Wednesday.

We look forward to seeing you soon,
Nick & Johananh

Newsletter 9-9-14

Wow! What a weekend that was. Hitchin Food & Drink festival was fantastic. The market place was buzzing all weekend, there were some great demos on the Creative Kitchen stage and the bread flew off our stall in super quick time. Huge thanks to the organisers for putting on a great event, and even bigger thank you to the people of Hitchin who came along – new and old customers.

Things are back to normal this weekend; we’re baking to order with four sourdoughs and three focaccia to choose from, collection from us here at the house or from Mr H’s Tea Shop at Hawkins.

The order form is up now (http://www.hitchinbakehouse.co.uk/order), and the cutoff for orders is the end of Wednesday. You can also find our bread for sale on Saturday at The Henlow Deli (http://www.facebook.com/thehenlowdeli) and Parkside Farm Shop (http://www.parksidefarmshop.co.uk) .

We look forward to seeing you soon,
Nick & Johannah

 

Newsletter 19-8-2014

A really quick newsletter this week. This Saturday we’re baking our regular sourdoughs – Hitchin, Pain de Campagne, Five Seed – plus Malthouse and Wild Stotfold, as well as three focaccia – Olive, Rosemary & Sea Salt and Red Onion & Wobbly Bottom Goats Cheese. The order form is on the website now. (http://www.hitchinbakehouse.co.uk/order-form) Collection is only from the tea shop at Hawkins this weekend.

Nick & Johannah

P.S. Next Saturday (30th) is Hitchin farmers’ market and the following weekend is Hitchin Food & Drink festival in the Market Place. In preparation we’ve been testing some doughnuts recipes this week and they’re rather good… We meant to take a photo to share with you but the camera malfunctioned. Honest. Nothing to do with them all being eaten before we remembered to take the photo…*ahem*

 

Newsletter 12/8/14

We’re very glad to be back baking after two weekends off – one planned, followed unfortunately by one that wasn’t.

As a thank you for your patience, we’re giving everyone who orders bread this Saturday a pair of our lovely crunchy, cheesy breadsticks. Normally we only bake these for markets and they sell out quickly every time. There are two flavours to choose from, cheese & olive or cheese & sun-dried-tomato.

Just choose the two you’d like on the order form when you place your order. If you’d like more, any extras are the usual price of £1 each. Of course there’s the usual selection of fantastic sourdoughs and focaccia to choose from too!

The order form is on the website now (http://www.hitchinbakehouse.co.uk/order-form) , and the cut off for orders is midnight tomorrow.

Thanks again for your support,

Nick & Johannah