Haxby Bakehouse – regular stallholder at Malton Monthly Food Market
Based at Haxby near York, the Haxby Bakehouse recently won ‘Local Producer of the Year’ in Yorkshire Life Magazine. Other awards this year include the Tiptree Gold Award for his ciabatta, and Silver Award for his flatbread.
Owner Phil said: “All the bread I bake is made using traditional methods of slow fermentation. I use low-yeasted overnight sponges, natural sourdough, levain or a combination of the two. Fermentation is started at least 16 hours before it even goes into the oven. This means the bread I produce is full of flavour without the use of any artificial flour improvers, emulsifiers, other additives or an excessive amount of salt.
“All the bread is made with organic flour produced by Yorkshire Organic Millers and Shipton Mill.
“After all, there’ s bread and then there’s real bread!”
Phil and his wife Tina opened their business back in October 2008, under the name ‘Food For Thought’. Phil baked at home for many years, gaining experience and trying out various techniques from around the world. After attending a ‘baking for living’ course run by Andrew Whitely, one of the country’s best bakers, they took the plunge and opened their bakery. They never looked back.
Haxby Bakehouse attends the Malton Monthly Food Market each month and regularly sells out of his products.