daylesford bakery
When it comes to good bread, we are very, very serious indeed. The new bakery team takes the wonderful traditions of artisan baking, and infuses it with fresh creativity and enthusiasm. The Daylesford philosophy, concentrating on what is home-grown and seasonal, has led our bakers to create an inspired new bread menu: they take old-fashioned recipes like pain de campagne, and add seasonal twists - like rhubarb, or herbs and native asparagus.
what we do
Working throughout the night in the organic bakery at Daylesford, our team produces bread, warm and fresh from the oven each day. We have the advantage of our own organic flour, milled for us in traditional style by a local organic miller, and produced from our own organic crops on the estate. We have master bakers and patissiers who produce a truly astonishing range of breads, pastries, tarts, cakes and biscuits. These range from our award-winning sourdough to multi-grains, ciabattas, focaccias, and croissants - and precious English classics like apple crumble, flapjacks, carrot cakes and Madeira cakes to festive specialities like Christmas cakes, Simnel cakes and hot cross buns. Our bakers are delighted to discuss aspects of bread-making and special orders - for example gluten-free - with customers.
our bread
Good grain makes good bread: we use our own organic grain, milled locally, as the basis for some of our exceptional breads. Whether it is award-winning sourdough or dense, satisfying multi-grains; specialities like classic French baguettes or Italian focaccia; croissants, a whole host of pastries, cakes and tarts - baking at Daylesford is something very special.
the baking of bread
The Bakery has an extraordinary repertoire from sourdough to rye bread; from wheat or gluten-free to flaky, crumbly croissants; from rustic pain de campagne to ciabatta. Added to this, we have cakes, pastries, biscuits... over fifty different baked goods specially made for our customers. The Bakery is happy to meet special orders, such as gluten-free options, and to discuss aspects of bread-making with customers.
