Wye Bakery is a small, family-run village bakery producing real bread, rolls, buns, and pastries, all made from scratch using traditional methods on the premises. Long and slow are key to tasty, digestible bread. We use a variety of pre-ferments (poolish, natural leavens, etc) and slow processes - at least 24 hours for most breads - to develop flavour, digestibility and keeping qualities.
We also use lower levels of salt and yeast than most factory bread. Our sweet goods are made with unsalted butter, local free-range eggs, and quality nuts and fruit. We use and sell in the shop - excellent jam and chutneys made locally from local fruit and vegetables. On Saturdays we have available, walnut, fruit, sun dried tomato and cheese loaves, foccacia and ciabatta rolls.
We also use lower levels of salt and yeast than most factory bread. Our sweet goods are made with unsalted butter, local free-range eggs, and quality nuts and fruit. We use and sell in the shop - excellent jam and chutneys made locally from local fruit and vegetables. On Saturdays we have available, walnut, fruit, sun dried tomato and cheese loaves, foccacia and ciabatta rolls.
Services
There's been a bakery at 22 Church Street from at least the mid 19th century. From 1963 to the mid 1980s, the bakery was run by the Smalls. The baker was Jim Small. Jim was a baker manager in Folkestone for a number of years before branching out on his own and buying the baker at Church Street. At that time, the bakery didn't do a lot of trader, but Jim soon turned it around.
We've been baking with spelt flour since we opened. We love it for its flavour, but we now have many customers who come specifically for our spelt breads. Wheat intolerance appears to be increasing - or perhaps it is an intolerance to highly developed strains of wheat, or the way in which most bread is produced - and demand for our spelt bread has taken off.
