The Bicycle Bakery

The Bicycle Bakery bakes delicious, handcrafted sourdough breads with a minimum impact on the environment and a positive impact on health.
Organic, stone ground wheat, rye and spelt flours are collected from Redbournbury Watermill near St. Albans by bicycle using a substantial trailer capable of loads up to 90kg. The mill works closely with a local organic farmer and is trying to source its organic grain as locally as possible.
Starters (or ‘leavens’) are prepared by the Bicycle Bakery to encourage the growth of a myriad of naturally occurring (‘wild’) yeasts already in the flour and in the small amount of honey we use in our starter. From these starters, mild sourdoughs are made and a number of different breads are produced.
The bakery uses wind generated electricity provided through the national grid by Juice. The organic sea salt in the bread comes from Maldon in Essex. The bakery is also trying to source other ingredients locally and always endeavours to use the bicycle to collect ingredients from suppliers.
Wheat free loaves are available and a gluten free loaf is planned. All breads are dairy free and suitable for vegetarians. Low salt loaves can be baked to order. No commercial yeast is added to our bread.

For further information contact Nick Parkes at The Bicycle Bakery nick@thebicyclebakery.co.uk