– Naturally Leavened Bread – 

 – Naturally Leavened Bread – 

OUR BAKERY

We are a husband and wife team who bake from our cottage kitchen in the Ryburn valley…well, Aaron bakes, and Vic organises! Read more about how it all started on “Our Ethos” page.
 
Our goal is to open a bakery outlet where we can meet all you lovely folk and share our passion for nutritious, naturally leavened bread and patisserie. 
 
We use a variety of different flours in our bread, mainly Yorkshire Organic Millers (www.yorkshireorganicmillers.com) and Gilchesters Organics (www.gilchesters.com). Both suppliers produce exceptional flour which is grown and milled in the North of England. Not only do we have the joy of producing tasty, wholesome bread with their flour, we also get the feel-good factor of supporting British millers and farmers, securing a better future for Organic produce in the UK.
 
For the time being we have a selection of bread on offer via a monthly subscription service – for more information please see “How to Order” page. Simple at the start to make it easy for you and us. We will be delivering up and down the Ryburn valley at first, from Sowerby Bridge to Ripponden. 
Our bakery for LHS of wording

OUR ETHOS

We strive to bake healthy, nutritious, naturally leavened bread using a variety of organic, heritage and modern grains.

And we want to share this bread with our local community.

Our journey started when Vic’s health deteriorated dramatically due to Crohn’s disease (a form of inflammatory bowel disease). During recovery we started investigating the ingredients that were included in our normal diet and didn’t like what we were finding.

We enjoy making food from scratch and this focus on improved health and wellbeing over the last few years has developed our baking and cooking. We bake using the base ingredients, excluding additives, keeping our recipes as simple as possible, whilst maximising the taste and nutritional value.

A lot of diets require various foods to be cut out. Vic’s Crohn’s diet involved a lot of changes, but, she still wanted to enjoy some of the foods that she used to eat. Fortunately for us, in the case of bread, this didn’t involve avoiding bread altogether, we just needed to make changes. At first we gradually cut out processed bread by moving to real bread – containing just flour, water, salt & yeast.

Aaron began baking loaves at home following books like Richard Bertinet’s Crust (www.richardbertinet.com) before seeking further guidance from local charity Love Bread in Brighouse (www.lovebread.org.uk) . His passion for bread making was growing each day and he then felt ready to take the next step and changed his career from being a mechanic to a baker. He joined the renowned Handmade Bakery & Café team in Slaithwaite in 2015 (www.thehandmadebakery.coop). Aaron’s colleagues showed him the ways of slow fermented real bread, sourdough and viennoiserie, nurturing his passion for baking. The Handmade Bakery co-op also host courses for home-bakers. Soon Aaron was helping to host these courses, where he could share his experience with others, hoping they would catch the bug too.

As if baking around 400 loaves a day wasn’t enough! Aaron would also bake in his spare time. He has been researching further into sourdough bread and heritage grains, and the health benefits slow fermented and stoneground bread can bring. After an inspirational road trip to Sweden in 2018, we realised that our ethos and tasty bread should be shared! We sampled lots of fantastic sourdough bakeries over there and talked to the bakers who use these heritage grains as part of their normal daily bakes. Once we returned home the Triangle Bakehouse was formed.