About us
Two people, one oven, and a street that gets up early
Halden Bakehouse opened on Mill Lane in a shop that had been a shoe mender’s for forty years. We kept the long counter and put an oven where the workbench used to be.
Tom
Mixes, folds and shapes
Tom starts at four. He mixes the dough the afternoon before, shapes everything by hand before dawn, and teaches the Saturday class once the first bake is out.
Maren
Runs the oven and the counter
Maren loads the oven, decides when a loaf is done, and is the person you will talk to at the counter. She also answers the enquiries, usually the same day.
How we bake
Slow on purpose
Every loaf is naturally leavened. The dough is mixed in the afternoon, rests overnight in the cool, and is shaped and baked in the morning. It takes the best part of two days and it is the reason the bread tastes of something.
We buy our flour from a small mill two hours north and bake a short list well. When the shelves are empty we close the door and start mixing for tomorrow.
Come and bake with us
Saturdays, 9 to 12. Six places.
The best way to understand the bread is to make a loaf of it. Tell us which Saturday suits you.