Northern Rye
A small batch microbakery in Newcastle's Ouseburn district making sourdough loaves, viennoiserie and pastries. The dough is long-fermented for up to 28 hours using flour, water and salt.
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Newcastle upon Tyne, Tyne and Wear
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We compiled this listing from public sources that describe the bakery baking from scratch. The baker has not yet claimed it.
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