When to find them: every Saturday at Stroud.
This entrepreneurial family bakers is a fitting tribute to dad Rod whose dream was to create a bakery with the family name. Today, mum Annette oversees the operational side, daughter Annaliese has a firm grip on the finances and son Dominic is the master baker, producing tried and tested sourdoughs as well as new and innovative products with passion and flair.
The family formula has paid off – the Bakehouse has been winning awards for their breads and pastries while developing quite a following at the market since taking a stall this autumn. Dominic took the Baker of the Year crown at the BIA Industry awards in 2016 while the Imperial Wild ciabatta, Stroud Franscisco sourdough and the innovative cruffins, a twist on a muffin and croissant, won further prestigious awards this year.
The bread is always exciting – you can expect a huge range of sourdoughs including seasonal and staple flavours, as well as a variety of tempting pastries, all made with real butter.
The Salters love talking about what they do and love the feedback from customers so do pop in and try this week’s bakes!