Barkby Bakehouse is a family- owned and operated artisan bakery. We’ve only been around since 2016 when Sue decided that baking was a better way to spend her life than fighting corporate bureaucracy.
Our passion is to make delicious long-fermented bread using the best quality ingredients and traditional methods. All our bread is made allowing time for the full flavours to develop before baking on the morning of sale. What’s more most of our bread is made by the sourdough method. This technique uses natural yeasts and allows the bread to rise over a longer time period resulting in a distinctive and deliciously tangy flavour. The natural yeasts in sourdough also mean it keeps much longer than ordinary bread, up to several days to eat fresh and up to a week for toast. It also freezes well. This always assumes of course you can resist eating it as soon as you get it home!
The only ingredients are flour, locally sourced where possible, yeast, salt and tap water, together with additions such as seeds, nuts or fruit. We do not use additives or preservatives and thus we have signed up for the Real Bread Loaf Mark scheme.
The bread is baked at our home and sold the same day either at farmers markets during the week or delivered locally if pre-ordered at weekends.
While we continually strive for innovation at Barkby Bakehouse, we’re continuing a long history of baking in Barkby, recreating the way bread used to be made here and other local villages before the big bakeries and supermarkets took over.