Grange Bakery is under NEW OWNERHIP and new owners Paul Hughes and Julia Sayburn of Howbarrow Organic Farm, are looking forward to some exciting changes whilst maintaining the traditional artisan bakery.
Bread is baked daily on the premises and a new organic range has been introduced using organic flour from Little Salkeld Water Mill. Organic cream is now used in cream cakes, organic seeds are used in seeded breads and organic and/or Fair Trade fruit in scones and tea cakes. The popular lunchtime salad bar will offer organically grown salad and organic salad dressings when in season.
Later in the new year a range of Organic and Fair Trade goods will be available from the bakery.
Meet our team of 20, including 6 artisan bakers, who are helping Grange Bakery to deliver a healthy and organic 2008!
