Bread as it’s supposed to be – no sugar, just flour, water, salt and yeast – nothing more. You can also feast your eyes on fancy focaccias, sourdoughs and fougasse at this little gem on Cheetham Street.
Paul and his team serve anyone who loves a good loaf and can get here before the produce sells out.
Baked in Hebden with ingredients from local suppliers, you’ll find everyday favourites and speciality breads, plus sweet treats like lemon doughnuts.
If you want to get technical, Paul knows his stuff alright: his legendary Donker uses seven different flours while his sourdough starter is ten years old. He also makes seasonal stuff like hot cross buns, stollen, panettone and Christmas puddings, and there are homemade pickles and jams all year round.
Food like this deserves freshly ground coffee, so you can stock up on the finest roast-to-order blends from North Star Coffee here. So, Blue Sky Baker – the best thing since sliced bread? Using traditional methods with a modern twist, it certainly aims to be.
So, Blue Sky Baker – the best thing since sliced bread? Don’t be daft – it’s the best thing since bread, full stop.