A village bakery on the green
Bread from the old oven on the green
We light the wood-fired oven at three in the morning and open the door at seven. Everything on the shelf was dough the night before.
Fernhollow is a made-up village and this is a made-up bakery on a test site. Nothing here is for sale.
On the shelf by seven
A short list we can bake well
Every loaf and pastry is on the shelf by seven, until it runs out. When a tray is gone, it is gone.
-
Country sourdough, £4.50
White and a little wholemeal, a long slow rise and a dark crust. Keeps for three days.
-
Baguette, £2.20
Thin crust, open crumb. Best eaten the same day.
-
Butter croissant, £2.10
Three days of folding and resting. Baked until they run out.
How we bake
A day and a night for every loaf
No mixes, no shortcuts. We mix the dough in the afternoon, leave it to rise slowly overnight in the cool room, and shape every loaf by hand from three in the morning.
What goes in is flour, water, salt and time. Our flour comes from one mill, and we use no improvers and no preservatives.
“If the loaf is not right, it does not go on the shelf. It goes to the ducks on the green.”
Order ahead
Order by four, collect from seven
Tell us what you want and when you will collect, and we will have it wrapped and waiting with your name on it.
- Tuesday to Saturday
- 7am to 2pm
- Sunday
- 8am to 12pm
- Monday
- Closed (the oven rests)