02/03/21 - March Menu for the Bakery

See the March Menu below for this month's selection that you can either order online or at Tealby Shop.


Order your fresh bread & pastries online for pick up every Saturday morning by visiting us at www.thisistealby.com/bakery or pop into Tealby Shop.

(Orders need to be in by 4.30pm each Wednesday. Pick up is from Tealby Shop on Saturday mornings after 9am).

THE MARCH SELECTION:

Classic 36 Hour Sour (V) East Yorkshire flour, salt and water. Nothing else. Naturally leavened. Suitable for home freezing.


Wild Garlic Boule (available to order from 8 March) White loaf laced with a delicious wild garlic butter. One of our most popular loaves to date! Suitable for home freezing.


Giant Luxury Hot Cross Bun: Traditional - fruit and spice A large hot cross bun for slicing and sharing, studded with mixed dried fruits and traditional spices. 15cm diameter approx. Suitable for home freezing.


Giant Luxury Hot Cross Bun: Chocolate and orange A large hot cross bun for slicing and sharing, with dark chocolate chips, spices and candied orange. 15cm diameter approx. Suitable for home freezing.

Overnight White Large (V) White flour from East Yorkshire, salt and water, cold fermented slowly overnight using a tiny amount of yeast. Suitable for home freezing.


50-50 Large (V) Half white, half wholemeal, cold fermented slowly overnight using a tiny amount of yeast. Suitable for home freezing.


Harvest Granary Large (V) Naturally leavened loaf with malted granary and white flours. Suitable for home freezing.


Mini Individual Focaccia: Garlic and Herb A small focaccia just right for lunch on the go or as an accompaniment to soup. Approx. 9cm square. Suitable for home freezing.


Mini Individual Focaccia: Olive A small focaccia just right for lunch on the go or as an accompaniment to soup. Approx. 9cm square. Suitable for home freezing.

PASTRIES:


All-butter Croissant French flour and butter, flaky and simple!


Pain au Chocolat Dark chocolate baked into our flaky all-butter croissant dough, dusted with icing sugar.


Twice Baked Almond Croissant All butter croissant, soaked in amaretto syrup, filled with almond frangipane and topped with crunchy almonds.


Cinnamon Sugar Cruffin All butter croissant dough, rolled and baked in a tin and coated whilst hot with cinnamon sugar.

All supplied to Tealby Shop by 'Beck Hill Bakery' of Tealby.

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