THE BAKERY
We’ve grown our bakery from its humble beginnings in our kitchen in 2017 to our current location in Byker. We produce high quality sourdough breads and viennoiserie for our shop and also supply other independent businesses in Newcastle.
In late 2019 we found the perfect space to have our first shop, just down from our bakery. The new space is a riverside plot in Newcastle’s creative quarter, the Ouseburn and we ran a successful crowdfunder campaign that helped part finance the move. In June 2020 we officially opened our doors and started welcoming old and new customers to our shop.
THE PROCESS
At Northern Rye, we aim to use high quality ingredients in all our products. We use organic flours from Shipton Mill and Gilchesters as well as Foricher Les Moulins from France, who produce flours with no additives or enzymes.
The breads and pastries we make are produced using slow fermentation techniques. We only use flour, water and salt to make our sourdough bread and by proving the dough for 12 to 28 hours, it has time to ferment which aids digestion and develops richer flavour, aroma and crust. Our pastries are made using a similar slow process, which can take up to 3 days.
