All our bread is hand-made and fresh-baked in our micro-bakery. Wherever possible local flour and other ingredients are used. Here are some of the specialties for sale on our farmers market stall or baked to order:
Bread, Cakes, and Pastries
The cracking noise made by cooling baguette crust is many bakers' favourite sound.
A miche is a giant pain de campagne. This beauty weighed 1.2kg.
The sourdough miche was made with 60% wholemeal, 20% spelt, and 20% bread flour.
The Dolmen. Three Breton buckwheat menhir loaves put to ancient but edible use.
The menhir sarrasin was inspired by Breton baker Éric Marché's menhir loaf.
In the Asterix books, Obelix was a menhir deliveryman. These are a little lighter. And tastier.
Great sourdough bread = flour + water + salt + wild Roundhay yeast starter. It's that simple.
If you don't rotate boules in a fan oven, this happens. It looks like a mountain arête in winter.
These baguettes de tradition won the praise of the great French baker, Éric Kayser.
Close-up of the grigne (grin) on a batch of sourdough baguettes.
Baking a grigne you could lift between two fingers was a traditional test of bakers' apprentices.
Rye swirl bread. Light and dark rye doughs rolled together.
Panettone ready for Christmas delivery. Made with traditional techniques & ingredients.
It takes four days to bake a panettone. This batch is ready to be cooled upside down for 12 hours.
The dough inside collapses unless you do this. Italian bakeries use huge racks to invert dozens.
The Pompeii Miche. A reinvention of a loaf found buried in the volcanic ashes of Pompeii.
15 - 16
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Rye Swirl Bread - Delicious with cheese or cured meats
Menhir Sarrasin - A Breton buckwheat loaf`
San Francisco sourdough bâtard - Super-long ferments create that genuine sour SF flavour
Spelt & Ale loaf - Made with a porter ale. Hard to beat for flavour
Baguette de Tradition - Supermarket baguettes taste like chewy cotton-wool in comparison
The Pompeii Miche - Flavour-rich re-creation of a Roman loaf buried in Vesuvius' ashes
Hokkaido Chocolate Bread - Super-light and fluffy Japanese bread
SPECIAL OFFER
Dried Sourdough - Cultivate your own sourdough starter. Package comes with full instructions
Prices vary from £2.50 for a baguette to £8.00 for the giant Pompeii miche.
An Ermine Cake. A red wine chocolate velvet layer cake with German buttercream
Canelés de Bordeaux. Fruit-topped crispy custardy perfection - one of France's best-kept secrets
Vanilla & Salt Caramel Macarons stacked with Raspberry and Rose Ganache Macarons
Orange & Strawberry Mousse Entremet with Lamingtons
Dark Chocolate Black-Bottom Cupcakes - Red Devil's food cakes with a creamy cheesecake filling
Lemon, lime, and orange friands.
Merveilleaux. Dark, milk, and white chocolate-coated cream meringues from Belgium
The Marjolaine Dacquoise. A ten layer cake.
Pierre Hermé's Strawberry Frasier with buttercream, mousseline and Italian meringue
Mint Choc Chip & Feuilletine Salt Caramel Macarons
3 - 10
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On the stall, most large cakes are sold by the slice. Because prices vary according to ingredients they are set on the day of the market. The fruit cake is sold whole. Here's the list of what you might find:
The Canelé - A delicious speciality of Bordeaux. Toppings vary with the seasons
English light fruit cakes - A heritage recipe but very different from a dark, dense fruit cake
Macarons - Two new flavours with every stall
Roundhay garden loganberry meringue cake - A sponge cake baked with a meringue topping
Lake Garda torta di mele - A traditional North Italian apple cake made with local apples
Merveilleux - A Belgian meringue indulgence. Gluten-free
Spiced meringues - Ginger, cardamom, or cinnamon. Gluten-free
Orange and sour cherry biscotti - Amazing flavours, very dunkable
Gateaux and tartes - Sold by the slice on the stall, or whole for special orders
Prices range from £1.00 for biscotti to £22-25.00 for gâteaux.
Brioches Feuilletées au Sucre. Flaky brioche sensations
Cherry Danish pastries and apricot bolles
Brioche à tête. Glazed with rosewater icing and topped with Roundhay strawberries
A selection of mango and strawberry fruit danish pastries
The Danenut. Our own take on the world-famous cronut. Intense vanilla with almond praline
Dan Lepard's Spiced Stout Hot Cross Buns. Available every Easter.
The kugelhopf. A giant Central European almond & fruit brioche baked in a special ceramic mould
3 - 7
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Come early to the stall to get these while they're still warm. Eat them on the day you buy them. Or freeze them. Never put them in the fridge. They dry out.
Gourmet Croissants - Different flavours at every market, for example, lemon glazed walnut
Kugelhopf - Sold whole. The equivalent of eight individual brioches.
Brioches à tête - Different flavours for every market, for example, raspberry & rose
Gourmet doughnuts - Different flavours for every market, for example, apple & rosemary
Danenuts - Half Danish, half doughnut, with fabulous spice and flavour combinations
Chelsea Buns & Hot Cross Buns - HCBs appear at Easter, obviously
Brioche feuilletées - These brioches are first laminated like croissants before baking
Prices vary from £1.50 for Chelsea buns to £6.00 for the kugelhopf.
