Happy Easter to all our customers! Our opening times over the Easter period will be as per our usual weekly pattern.
Thursday 24th April – Open 7am – 3pm
Good Friday – Open 7am – 3pm
Easter Saturday – Open 7am – 3pm
Easter Sunday – CLOSED
Easter Monday – CLOSED
On Good Friday and Easter Saturday we will have lots of Hot Cross Buns available for pre-order, as well as our usual selection of bread, pastries, cakes and savouries.
Louise Talbot from Cutting the Curd will be returning to the bakery on Sunday 20th March to deliver another one of her excellent cheese making courses.
This class will explore the early history of cheese, the basic principles of how cheese is made and demonstrate (with your help!) how to produce a range of soft cheeses such as halloumi, mozzarella, mascarpone, salad cheese (feta) and cream cheese – using raw farm or supermarket milk and vegetarian rennet. You’ll sample cheese as its made and also take a selection home with you. The class is a good mix of demonstration, hands-on, theory and tasting.
You will leave with course notes and recipes (and the confidence to make many other types of cheese!) and the session includes tea and cake with fresh made mascarpone!
Price per person: £65
20th March 2015, 1:30pm to 5:00pm
For more details on how to book please contact Louise
Join us for an exciting collaboration between renowned Indian chef Romy Gill and Guardian wine writer Fiona Beckett. If you’ve ever wondered how to match wine with spicy food this is your chance to learn while enjoying a fabulous feast.
Tickets are very limited and going fast! Click here for bookings.
Join us for a Thai inspired feast from our Harty Suppers team – expect fresh flavours, exotic ingredients and the chance to experience the bakery in a whole different light!
Tickets are £30 each. BYO, free corkage
8pm -10.30pm
Pick your tickets up from the bakery or email enquiries to hartysuppers@gmail.com
UPDATE! January & February workshops are now fully booked.
New date added: April 9th & 10th 2016
We’re very excited to be hosting two workshops from our friends at Salt Box. These weekend courses bring you an evening of all things porcine, followed by a butcher’s breakfast for you and a friend.
The workshop begins on Saturday night with an introduction into the world of pig, salt and time, and the myriad of delights that can be created with these three humble ingredients. The focus will then narrow down onto the carcass with a detailed deconstruction from butcher, charcutier and chef, Paul Burton, who will look at English and Continental butchery styles and their respective virtues. You will then have the chance to roll up your sleeves and get stuck in, making bacon, ham, sausages and terrines, taking your wares away with you at the end of the workshop.
Throughout the evening you will be fuelled with Salt Box charcuterie, Hart’s Bakery bread and a little tipple to wet the whistle.
You will then return on Sunday morning for the final part of the course, before enjoying a well earned breakfast with your lucky guest.
This will make a great Christmas present to buy someone special, as you just might get rewarded with a hearty breakfast!
To book your place visit http://www.saltboxworkshop.com/ticketshop
It’s time for another Barking Breakfast to raise money for our chosen charity – Guide Dogs. Run by some of our local puppy walkers there will be the chance to meet some guide dogs and their owners and learn more about the fantastic work they do. The bakery will be making golden retriever and chocolate Labrador biscuits (for humans not dogs!) with all proceeds going to the charity.
Saturday 21st November, 9am – 1pm. (bakery open as normal from 7am to 3pm)
Our fourth Harty Supper event takes you on a culinary trip to Mexico.
Tequila and Chihuahuas are positively encouraged!
£30 per head, BYO, free corkage
Pop in and pick up your tickets from the bakery
Louise Talbot from Cutting the Curd will be returning to the bakery on Sunday 18th October to deliver another one of her excellent cheese making courses.
This class will explore the early history of cheese, the basic principles of how cheese is made and demonstrate (with your help!) how to produce a range of soft cheeses such as halloumi, mozzarella, mascarpone, salad cheese (feta) and cream cheese – using raw farm or supermarket milk and vegetarian rennet. You’ll sample cheese as its made and also take a selection home with you. The class is a good mix of demonstration, hands-on, theory and tasting.
You will leave with course notes and recipes (and the confidence to make many other types of cheese!) and will have the opportunity to purchase starter kits (£30.00) and supplies.
Price per person: £65
18th October 2015, 1:30pm to 5:00pm
For more details on how to book please contact Louise
Join us for our first Kitchen Jumble – a great opportunity to sell your unwanted kitchen bits & bobs or cookery books. Or perhaps to expand your own collection!
We will be open for coffee and brunch for jumblers and jumblees, with a few special new creations from the Hart’s Bakery team.
Free pitch and parking for stallholders, just bring your own table.
To book your pitch call 07968 220260 or e-mail laura@hartsbakery.co.uk
This Saturday is Cheese Day – our monthly visit from The Bristol Cheesemonger. Rosie will be at the bakery from 9am with a selection of West Country cheeses to try and buy. Specials this time include Westcombe Cheddar (that’s what we use for our toasties!) and a buffalo mozzarella from Dorset.