Have you tried our oat and honey loaves yet? They’re specially made with Lovely Strensall Honey, Yorkshire Organic flour and oats from Stringers of Driffield, making them a real local treat.
Tommy Banks, chef-owner of The Black Swan, Oldstead and Roots in York – both of which now have Michelin Stars – likes the loaves so much he included them in his sell-out Made in Oldstead Valentine’s boxes.
You can still get oat and honey loaves every day at Haxby Bakehouse, though. What makes them extra special (apart from our baking skills, obvs!) is the amazing honey supplied to us by Rich, a beekeeper extraordinaire from Strensall.
We’ve been selling his honey in jars for some time and one day he came into the shop apologising because some of the honey had started to ferment. Phil, our head baker, was delighted as he’d just seen a renowned chef waxing lyrical about fermented honey on a documentary series. A few trial runs later and the Oat and Honey Loaf was born.
Phil says: “The Lovely Strensall honey we use is slightly fermented, which means the water content is higher and the honey’s started to ferment. That makes the flavour get really strong which is perfect for us because you get a lovely honey flavour without the sweetness.
“We also use 100% Yorkshire Organic flour, supplied to us by Yorkshire Organic Millers, based on the North York Moors National Park, and the oats are from Stringer’s, who farm organically on the Yorkshire Wolds.
“We think the resulting loaf is great. And far nicer for being 100% Yorkshire.”