Artisan bakery The Welbeck Bakehouse fired up its wood-burning oven for the first time last week, making a range of organic handmade sourdough breads and offering bakery courses.
The new bakehouse is situated on the Welbeck Estate in Worksop, Nottinghamshire, which has a farm shop, café and gallery. It is currently staffed with two bakers and one baker’s assistant, although the bakehouse has the capacity to expand production, said a spokesperson for the estate, who added that the possibility of the bakehouse having its own shop in the future had been discussed.
The products, baked in wood-fired brick ovens, will be sold at the bakery and the Welbeck Estate farm shop as well as local farmers’ markets. Bakery courses will also be run from the estate at The School of Artisan Food, which is due to open in September.
The range of breads will include its flagship loaf the Welbeck sourdough, a traditional British granary loaf, Polish rye and an Italian ciabatta, and will be made with flour, water, salt and sometimes a small amount of yeast; no improvers, additives or processing aids will be used.
Author and Real Bread Cam-paign founder Andrew Whitley has been a founding consultant for the project. "He will run his Baking for a Living courses at The School of Artisan Food, which will offer degree courses in areas such as cheese making, brewery and sourdough production," said the spokesperson.
The bakehouse will also be used by the students on the bakery courses.
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