Roundhay Bakehouse

12/05/2024

Okay, anyone who requested the guide to maintaining a sourdough culture needs to contact me here so I can send it to you. Apparently I cannot upload a pdf to a Facebook post but I CAN do so if you send me a message. I'll also add an excellent basic sourdough recipe. Please do not try anything harder if you're a beginner. Start simple THEN get more ambitious.

Many people also asked for the recipes of their favourite Bakehouse bread, buns etc. Again, just drop me a line in the comments specifying which recipe you need and I can get it to you.

Finally, I did not realise until this morning, but yesterday was almost eight years to the day since I started the Bakehouse. You can see how basic it was to begin with in these photos. Fittingly, my last customer this week, Mike, was my first customer eight years ago.

08/05/2024

To Give Away On Saturday 0900-1100.
Everything needs to find a home where it can be used.
Don’t hold back.

BRING YOUR OWN STORAGE RECEPTACLES, TUBS, POTS, JARS ETC

FLOURS BY THE KILO:

* Wholemeal Khorosan (use at no more than 50:50 with bread flour for a lovely golden loaf)
* Light Rye flour
* Medium Rye Flour
* Italian Doppio Tipo ’00’ grade (perfect for brioche, sourdoughs, buns, & pasta NOT cakes)
* French Type 55 (for baguettes and other breads)

DRIED FRUIT, SEEDS, & NUTS

- Dried cranberries
- Dried apricots
- Sunflower seeds
- Pumpkin seeds
- Poppy seeds
- Caraway seeds
- Aniseed
- Fennel seeds
- Cumin seeds
- Almond Flakes
- Ground almonds
- Roast almonds

SPICES & HERBS

* Organic Ceylon cinnamon powder (Ceylon is the premium grade)
* Ceylon cinnamon quills
* Lebanese Za’Atar

YEASTS

- Wild Roundhay sourdough culture
- SAF-instant dried yeast (for baguettes and other non-sourdoughs)
- SAF-instant dried yeast - Osmotolerant (the best for croissants & danishes)
- SAF-instant dried yeast - Pizza

DAIRY & CHOCOLATE

* Cooking chocolate: various: 72% / 54% / 23% (white)
* Unsalted butter

OILS

- Walnut oil
- Grapeseed oil
- Coconut oil

OTHER

* Liquorice
* Sugar snow
* Sparkle sugar
* Dried Malt Extract (medium)
* (Very) Dry Bakehouse Cider (perfect for cooking)
* Tulip muffin cases (Black)

BRING YOUR OWN STORAGE RECEPTACLES, TUBS, POTS, JARS ETC
All needs to go.
Don’t hold back.

07/05/2024

I am afraid I will have to close for the foreseeable future. For personal reasons I will no longer be able to devote the 30+ hours on Fridays and Saturdays to the bakery that it needs. This Saturday 11th will be the last Roundhay Bakehouse. It will run from 0900-1100. No bookings.

I will not be baking bread, but I do have moderate amounts of various specialty flours to give away, plus some good quality spices, herbs, and, of course, fresh sourdough culture. Bring an appropriate receptacle. There will be a bun per person—cinnamon, cardamon, lemon, or rhubarb swirls—until they run out, that is. In exchange, any donation to the Motor Neurone Disease Association will be received gratefully.

02/05/2024

Sorry everyone again. I'll have to CLOSE once more this 4th May. It's just me doing the baking so if there are unavoidable demands on my time, I have to cancel. Apologies. Look for the sign being the right way up when we open again.

29/04/2024

Kalamata Olive (pic) is the sourdough specials this Sat. 4th May.

Danenut of the Week is Raspberry Légère. Kardemummabullar (Swedish Cardamon Buns) & Rhubarb Clafoutis return.

Fourteen different sourdoughs, flatbreads, focaccias, & baguettes; sixteen different pâtisserie & savouries.

You can book a time (at 10-minute intervals) to be served using this link:

https://calendly.com/roundhaybakehouse/4th_may

Bookings open at approx 12.00 on Tuesdays and close at 21.00 on Friday nights. PLEASE NOTE: You are only reserving a time to be served. You cannot place a bread order.

You are also welcome to turn up without a reservation (but, please, not at or before 9.20am: it only creates a queue which is not a good idea).

27/04/2024

Today’s Pineapple-Ginger Danenuts.

23/04/2024

San Joaquin (pic) and Earl Grey Tea & Sultana are the sourdough specials this Sat. 27th April.

Danenut of the Week is Pineapple Cream.

Thirteen different sourdoughs, flatbreads, focaccias, & baguettes; sixteen different pâtisserie & savouries.

You can book a time (at 10-minute intervals) to be served using this link:

https://calendly.com/roundhaybakehouse/27th_april

Bookings open at approx 12.00 on Tuesdays and close at 21.00 on Friday nights. PLEASE NOTE: You are only reserving a time to be served. You cannot place a bread order.

You are also welcome to turn up without a reservation (but, please, not at or before 9.20am: it only creates a queue which is not a good idea).

North Leeds' first kitchen door bakery. We sell fresh hand-made sourdoughs, baguettes, bagels, croissants, Danish pastries & pâtisserie every Saturday, 9am-1pm.

20/04/2024

Chocolate cinnamon swirl buns are back!

16/04/2024

The Einkorn & Freekeh is the sourdough special this Sat. 20th April.

Due to popular demand Danenut of the Week remains Raspberry Rose. Chocolate Caramel Swirl Buns (pic) return.

Fourteen different sourdoughs, flatbreads, focaccias, & baguettes; fifteen different pâtisserie & savouries.

You can book a time (at 10-minute intervals) to be served using this link:

https://calendly.com/roundhaybakehouse/20th_april

Bookings open at approx 12.00 on Tuesdays and close at 21.00 on Friday nights. PLEASE NOTE: You are only reserving a time to be served. You cannot place a bread order.

You are also welcome to turn up without a reservation (but, please, not at or before 9.20am: it only creates a queue which is not a good idea).

North Leeds' first kitchen door bakery. We sell fresh hand-made sourdoughs, baguettes, bagels, croissants, Danish pastries & pâtisserie every Saturday, 9am-1pm.

13/04/2024

Today’s Raspberry Rose Danenuts using (almost) the last of Murat’s amazing rose petal jam.

09/04/2024

The Nautilus is the sourdough special this Sat. 13h April.

Danenut of the Week is Raspberry Rose. There will be Strawberry-Lemon Danish Pastries (pic).

Fourteen different sourdoughs, flatbreads, & breads; fifteen different pâtisserie & savouries.

You can book a time (at 10-minute intervals) to be served using this link:

https://calendly.com/roundhaybakehouse/13th_april

Bookings open at approx 12.00 on Tuesdays and close at 21.00 on Friday nights. PLEASE NOTE: You are only reserving a time to be served. You cannot place a bread order.

You are also welcome to turn up without a reservation (but, please, not at or before 9.20am: it only creates a queue which is not a good idea).

02/04/2024

And we're back. Sunflower Seed and Khorosan White are still the sourdough specials this Sat. 6th April.

Danenut of the Week remains Walnut Whip. Chaussons aux Pommes and Tartlettes Chocolat et Banane return.

Fourteen different sourdoughs, flatbreads, & breads; fourteen different pâtisserie & savouries.

You can book a time (at 10-minute intervals) to be served using this link:

https://calendly.com/roundhaybakehouse/6th_april

Bookings open at approx 12.00 on Tuesdays and close at 21.00 on Friday nights. PLEASE NOTE: You are only reserving a time to be served. You cannot place a bread order.

You are also welcome to turn up without a reservation (but, please, not at or before 9.20am: it only creates a queue which is not a good idea).