27 Mill Lane · Tuesday to Saturday
Artisan Bread & Sourdough Pastries
Halden Bakehouse bakes artisan sourdough bread, morning pastries, and sweet treats fresh every day in Halden.
Tuesday to Friday
7:30am to 3pm
Saturday
7am to 1pm
Sunday and Monday
Closed
The starter still gets fed.
This week’s loaves
A short list, baked every morning
Everything is naturally leavened and takes the best part of two days. We would rather bake six breads well than twenty in a hurry, so when a shelf is empty, that loaf is done for the day.
Country sourdough
$9
Our everyday loaf. White and wholemeal flour, a dark crust and an open crumb.
Seeded rye tin
$10
Rye, sunflower and flax. Slices thin and keeps all week.
Rosemary focaccia
$7 a slab
Olive oil, rosemary and flaky salt. Usually out of the oven by eleven.
Wholemeal batard
$8
Stoneground wholemeal with a thinner crust. The toast loaf.
Walnut and raisin
$11 · Fridays
A sweeter loaf for cheese, or for toast on Saturday morning.
Cardamom buns
$4 each · Saturdays
Knotted, glazed and gone by ten, so come early.
Saturday bread classes
A country loaf, start to finish.
Saturdays, 9 to 12. Six places.
Tom teaches at the big table in the back while Maren keeps the oven going. You mix, fold, shape and score your own dough, and you take it home to bake the next morning, along with a loaf from that day’s bake.
For your own kitchen
Orders, cafés and questions
Something you can’t see here?
Loaves held back for Saturday, bread for your café, or a question about a class. Send us a note and one of us will answer within a day.