While most people are still asleep, our bakery starts to spring to life.
Sacks of flour are opened, baking trays are prepped and everything is weighed out from scratch. The team start mixing the dough, hand moulding the bread, pinning the rolls and shaping the sticks.
After the right amount of proofing we are ready to start baking.
I love this time of the day, with the hum of activity, and I never tire of the aroma of freshly baked bread.
I like to think that we are keeping traditional baking techniques alive here. Whether that’s making white bloomers and sticks or wholemeal farmhouse and brown cobs, we are doing what generations of bakers have done before us.
As well as everyday breads, we make an increasing range of artisan breads too. At the moment, we have our ancient and ancient chia breads, spelt and honey loaves and well fired bread as well as apricot and walnut loaves and low GI multiseed bread, which are always popular with our customers.
We apply the same ethos to our cakes, pies and tarts. We make traditional favourites such as cherry, coffee and carrot loaf cakes, traybakes, biscuits and much loved bara brith, eccles cakes and apple pies. But we also love experimenting with raspberry drizzle cakes, Beanie cakes and chocolate chip & orange cake.
Since we were established in 1968, The Great British Bakehouse has grown to become the largest craft bakery on the Wirral and our team of drivers make daily deliveries throughout most of the Wirral and Cheshire. We also have weekly deliveries throughout Staffordshire, Derbyshire, Nottinghamshire, North Wales and Merseyside.
With our extensive range of products, artisan quality, great service and outstanding value we are the choice of premium retailers who demand only the very best.