The Handmade Bakery (HMB) is a not for profit community supported artisan bakery in Slaithwaite, West Yorkshire. We are a workers co-operative, owned and run by our members. It consists of a flourishing bakery producing 2000 loaves of real bread and patisserie each week, and a vibrant contemporary caf space.
Established in 2009, we are proud to be at the heart of our local community. The Handmade Bakery pioneered the idea of the Community Supported Bakery. The support of local people committing to a regular HMB loaf on subscription was integral to the establishment of our business. When we first moved to our current premises we had the generous support of local people which enabled the bakery to move to our current canal side position.
Established in 2009, we are proud to be at the heart of our local community. The Handmade Bakery pioneered the idea of the Community Supported Bakery. The support of local people committing to a regular HMB loaf on subscription was integral to the establishment of our business. When we first moved to our current premises we had the generous support of local people which enabled the bakery to move to our current canal side position.
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We currently have an opening for a cafe assistant to join our team at the Handmade Bakery and Cafe. The Handmade Bakery is a busy, co-operative artisan bakery and cafe in Slaithwaite, West Yorkshire. Our skilled bakers produce traditionally crafted bread and patisserie for the local community and beyond, and our cafe team provide homemade breakfasts, lunches and cakes throughout the day.
Bakery
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At the Handmade Bakery we make real bread using traditional artisan processes. Using just four simple ingredients flour, water, yeast and salt to bake over 20 nutritious and complex flavoured yeasted and sourdough breads. Our slow fermented, hand crafted, additive free artisan breads are made with the best quality ingredients which are organic and locally sourced where possible.
Our breads & pastries
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An English favourite full of malted grains and seeds. Made with the traditional English 'sponge and dough' method this improves the bread's flavour, texture, keeping qualities and digestibility. A Slaithwaite bestseller! Thus called because it does all its work fermenting overnight while the bakers sleep!
Real bread
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Apart from some walnuts of course, or some pumpkin seeds, honey and oats, juicy cherries and fennel seeds. But absolutely no additives or improvers! We ferment all our bread dough overnight and some of our breads are made with natural leaven, sourdough starters, one of which originates from 1970's Russia and is affectionately called the Grandmother!
Bread today
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The ingredients you need for a loaf of bread are flour, water, salt and yeast or for Sourdough bread just flour, water and salt.
However, the loaf you buy from the supermarket or even your local bakery is likely to contain: flour treatment agent, bleach, reducing agent, emulsifiers, preservatives and a huge list of enzymes such as amylase, oxidase, protease, peptidase, lipase, hemicellulase, xylanase, transglutaminase and phospolipase (which may derive from the pancreas of pigs).
However, the loaf you buy from the supermarket or even your local bakery is likely to contain: flour treatment agent, bleach, reducing agent, emulsifiers, preservatives and a huge list of enzymes such as amylase, oxidase, protease, peptidase, lipase, hemicellulase, xylanase, transglutaminase and phospolipase (which may derive from the pancreas of pigs).
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