Martin was baking artisan bread, Continental pastries, and cakes for friends and family alike for decades. As a teenage baker, he was terrible. Nowadays, he’s not so bad. Repetition is very important when it comes to baking.
Andy was the friend who said; “Hey, this stuff is good enough to sell!” Andy is also the one who dreams of greater things (but more on that some other time).
When Martin heard the BBC Radio 4 Food Programme’s episode about micro-bakeries, he knew he’d stumbled upon a way to follow Andy’s suggestion.
The Roundhay Bakehouse was born. It's more than a typical sourdough micro-bakery. We also sell exotic breads, viennoiserie (croissants & Danishes), gateaux, and other fancies.
And there’s a twist.
We use as many local ingredients as possible. Eggs, butter, milk and cream from a local farm. Flour from Yorkshire. Sourdough cultured from a yeast dusting Roundhay garden apples. Garden fruit and herbs. But it’s not enough. We want to barter. Dough for fruit. Or eggs. Or anything else we can make use of. It has to be hyper-local: from North Leeds. Driving long distances to collect (or deliver) would undermine the whole idea.
If you have any suggestions or want to barter, get in touch.
