About us And Our Bread

In the autumn of 2009, I took on the baton which was handed to me by Jo Burrill of Jo’s Home Baked Bread, with the aim of baking for the Hexham Farmers Market, the highest quality Real Bread, using locally grown, locally milled organic flours whenever possible, such as flours from Gilchesters Organics in Hawkwell, Northumberland.  There are no additives, preservatives or improvers in our bread.

It was not something I had planned to do that year, since looking after my two children seemed to occupy me fully.  Georgina was 3 and Charlie was 18 months at the time.  However, once I heard from Jo that she was retiring from the market, I had an inexplicable urge to take her place!

I could not have considered the undertaking if I had not been surrounded by wonderfully skilled friends and family who helped make it a reality. They continue to give unending help and support. The Moody Baker of Alston even invited me to spend a morning with one of their bakers ~ what a wonderful (but early!) morning it was.

Now I am able to bake 200 loaves in my home oven for the market!

The bread that I bake for the Hexham Farmers Market, with help from Mel and Jenny, is baked following traditional methods where the critical ingredient is Time.  It takes 4 hours from start to finish to bake a loaf including a fermentation and then a further proving stage.

Baking the bread in this way, makes it more digestible, enhances the flavour and its longevity.

I do so love producing from my own oven, bread that is wholesome and delicious, and the best of it all is being able to make it for those who enjoy eating it!

Louise Davis

Artisan Baker