The bakehouse
Photo: Enes Beydilli / Pexels
Photo: Wijs (Wise) / PexelsThe bakeryAn early start, every day
The dough is mixed the day before and left to take its time, which is the only trick worth knowing. In the morning it is shaped by hand and baked in batches, so what you buy at seven and what you buy at ten are both fresh.
We would rather run out than keep yesterday's bread on the shelf.
Vellum Bakehouse
Us
Photo: furkanfdemir / PexelsJohn Doe
Cooking
Photo: RDNE Stock project / PexelsJane Doe
Cooking
Photo: ANTONI SHKRABA production / PexelsSam Roe
Front of house
“The best meal we have had all year, and we ate a great many meals this year. Book further ahead than you think.”