Goods Yard bakery
Tomorrow starts with a good loaf.
Sourdough, rye and bread for toast, sandwiches and the last piece of sauce on the plate.
The morning rhythm
Opening bake · country loaves
The first sourdough loaves are ready at opening: 7am Tuesday to Friday and 8am on Saturday.
From 8am · rye and seeded
Heavier loaves need a little longer before they are ready to slice.
From 10am · rolls
A later bake for lunch rolls and the afternoon table.
Keep the loaf well
- 1
Let it breathe
Keep the loaf in paper or a bread box for the first day.
- 2
Slice what you need
A whole loaf retains moisture better than a fully sliced one.
- 3
Freeze the rest
Freeze spare slices and toast them from frozen when needed.
At the bakery
- Can I reserve bread?
- Call by noon the day before collection. The bakery confirms which loaves can be held.
- Will you slice a warm loaf?
- Bread slices more cleanly once cool. Ask the counter which loaves are ready.
- Are the loaves gluten-free?
- No. This bakery menu uses wheat and rye in a shared flour-handling space.
Find the bakehouse in Goods Yard
Use the pedestrian entrance from Rail Street. Bread is sold until closing or until the day’s bake is gone.
- Tuesday to Friday
- 7am–2pm
- Saturday
- 8am–2pm
- Sunday and Monday
- Closed