One stop shop for a scrumptious picnic

The new deli fridge is packed with yummy things

Haxby Bakehouse Deli’s getting summer ready with an expanded charcuterie range and enough mouth-watering favourites to make any snack, picnic or (outdoor) gathering exceedingly special.

We’ve selected the best local produce, freshly made in small batches, because a) we all deserve a treat and b) it’s more important than ever to support independent businesses from down the road.

Enjoy your Bakehouse treats right outside the door

You don’t even have to travel home to enjoy your meal: our outdoor benches are back so you can devour your deli treats, freshly-made sandwich, plus a hot or cold drink, right outside our door.

We’ve brought in a new fridge and crammed it with hand-crafted pies and quiches from The Pie Kitchen, York, as well as locally-made savoury pies, sausage rolls and Scotch eggs. Add to that a stunning selection of Silver & Green olives which has been flying out of the shop – plus there’s patés, balsamic onions, sun blush tomatoes, coleslaw and chutneys supplied by local producers.

Yorkshire Gin Coppa

Our Grassfruits range of woodland reared pork from Riccall now includes Peperoncino Salami, beer sticks and Guanciale (cured pork cheek), as well as the sublime Yorkshire Gin Coppa and dry cured Wildman bacon. The charcuterie from award-winning Lishman’s of Ilkley, and smoked fish from Staal Smokehouse near Beverley are equally amazing.

Don’t forget Haxby bread – and our yummy selection of cheeses. Plus you can round it off with one or two of our irresistible cakes produced daily by Sophie at BakeHouse Barn.

This summer is going to be simply scrumptious!

The deli charcuterie range gets even better!

We’re very excited about the latest additions to our deli charcuterie range: free range woodland pork reared by Grassfruits in nearby Riccall and prepared by charcuterie and salami legend Chris Wildman.

So far we’re selling Yorkshire Gin Coppa – the super-tasty shoulder cut which Chris cures using repurposed gin botanicals from the Yorkshire Dales gin company. It’s the cold meat equivalent of rib-eye of a cow and ready to eat straight from the pack. You’ll find it’s the perfect complement to Haxby bread, a cheese board and a bottle of red.

We’ve also got our hands on some Oak Smoked Dry Cured Wildman bacon, smoked at Chris’s Holy Smokery to produce bacon which makes a sublime sarnie when it’s paired with Haxby bread.

We love Grassfruits because it’s a small farm producing ecologically sustainable, healthy and nutritious produce. Its pork comes from pigs that run free through the forestry on the Escrick Park Estate, feeding mostly on Himalayan balsam and bracken.

Its back bacon has slightly more fat than you might find in the supermarket, and it’s cut nice and thick. Ideal for getting that perfect crispy bacon and leaves just enough fat in the pan for fried egg, bread or both.

We’ll soon be expanding our range to include Grassfruits British salami and more of Chris Wildman’s epic smoked and dry cured range. Pop in and give it a try!

 

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