Stanton Road, Barnes, London SW13
The 'House' Breads
New
Lonsdale
Stanton
Malthouse
White, with a smidge of wholemeal so you feel less guilty. This moreish sourdough is a firm Bakehouse favourite and kids love it.
A light malt makes this loaf nutty and rich. Fantastic with hearty soups, cheese or just a slab of butter. Channel your inner farmer.
Based on Danish 'rugbrod' this rye bursts with seeds and buttery Kamut grain. Treacle, cocoa and a drop of local ale add chocolate hints and fruity complexity.
Melville
A hearty bread with rye adding a little extra tang of acidity. It has a loyal following due to its wholesome chewiness and rustic flavour.
“Without bread all is misery."
William Cobbett, journalist, 1763-1835
About the Bakehouse
The Barnes Bakehouse is a microbakery in the heart of this special village. Every Saturday morning it bakes fresh, 'real' bread in a stone deck oven.
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My organic bread is usually made from just three ingredients: Flour, water & salt. When I add special ingredients I usually like to shout about them!
Baking is a labour of love with every loaf taking at least 36 hours to make. This is how bread should be made, not mass produced and stuffed full of preservatives and additives.
Sam, Head Baker @ Barnes Bakehouse
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How to order
Join my mailing list using the sign up form below.
Each Thursday I will let you know what's on offer that week.
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Most weeks, as well as my house breads, you'll find specials from the classic Focaccia to walnut sourdoughs - even a mature Cheddar and Marmite loaf.
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The names of my breads will be familiar: they are all named after streets here in Barnes!
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I ask for orders on a Thursday as it takes more than 36 hours to make most of my loaves. Early on Saturday each loaf is baked until golden brown.
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It is beautifully fresh - often still warm - when you come to collect it from the Bakehouse in Stanton Road.
Perfect for brunches, lunches or dinners!
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Start your weekend right with
Real Bread