Pre-Easter menu: Weds–Fri, no bake Saturday

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We will be running an extended menu for the run-up to the Easter weekend with bread and sweet treats on Wed, Thu and (good) Friday. No bake on Saturday nor in the following week. First bake back will be in week c/o 12 April.

***There will be an update on West Street Bakehouse during the week of Easter Monday (our week off) as the way we operate the business will change when we are back on Thu 15 April***

But for this week, Wed 31 Mar – Fri 2 April, this is what we'll have (see links below the table for a description of each bread and ingredient lists): order deadline Monday 5PM

WW, PdC, Pan marino, Walnut, 3-grain, Lemon & barley, Turmeric etc, Chocolate, Challah. 

Cinnamon swirls: £3 for 4 swirls 220g total; with pecan nuts £3.50 for 4.
Ingredients (allergens): wheat flour, milk, water, eggs, butter, honey, sugar, yeast, salt, cardamom, cinnamon, pecan nuts (optional).

I ran the Gruyère & olive bread at Xmas 2017 but didnt take a picture of my own so the below right photo comes from my school recipe folder. It's a tear & share yeasted bread baked in a 1lbs loaf pan which is good for picnic or as a quick lunch with a green salad (£5 per loaf).
Ingredients (allergens): wheat flour, water, yeast, salt, gruyère, olives, sesame seeds, sunflower seeds, olive oil. 

Look at that lovely Pan Marino on Weds morning, all ready to be dressed in olive oil and Maldon salt flakes! --------->

Pecan cinna swirls in prep above, bed of seeds for the Gruyère & Olives on right

Cinnamon swirls (left) and Gruyère & olive (above)