We strive to bake healthy, nutritious, naturally leavened bread using a variety of organic, heritageand modern grains grown + milled in the UK. 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 we’re 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 to make some changes. At first we slowly cut out processed bread by moving to real bread – containing just flour, water, salt + yeast and then progressed to sourdough bread.
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. 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 at HMB wasn’t enough, Aaron would also bake in his spare time! He is always reading 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. In 2019 we were offered a wonderful light + airy mill space in Ripponden where we opened our bakery, shop + café. It is such nice space to work, create + share our produce with our customers + anyone who stumbles across our little bread haven.