The bakery is open : Thursday 0730-0915/1000-1130 Friday 0730-1130 Saturday 0730-0915/1000-1130
You can also find us at:
Grain Wholefoods, Newland Avenue, Hull (01482 448680) Thurs-Fri from 1130 & Sat from 1000
Cottingham Market, every Thursday from 1000
Humber Bridge Farmers’ Market, every 1st Sunday of the month from 0830
To place an order for collection from the bakery or any of the above retail outlets, simply email or phone prior to 1500 the day before. 07749 firstname.lastname@example.org
For all our courses please go to our new website The Artisan@Home
All our breads are made with 100% natural ingredients and contain ABSOLUTELY NO ADDITIVES. Flour is sourced as locally as possible, with the bulk of what we use milled at Skidby and Driffield.
SKIDBY STONEGROUND WHOLEMEAL a long, slow fermentation of 100% wholemeal flour stoneground at nearby Skidby windmill, water, salt and yeast, with just a little black treacle for depth of flavour and a rich clour
MULTIGRAIN BROWN regain that lost youth! Sunflower, sesame, pumpkin and linseeds together with oats are a sustaining, energising mix that makes probably the best toast in the world
WHITE FARMHOUSE a pure mix of locally-milled white flour, water, yeast and salt given a long, slow fermentation gives back to white bread a long lost credibility of flavour and texture
WHITE SESAME BLOOMER flavourful seeds toasting on the crust as it bakes permeate the crumb… Simple and, well… further adjectives up yo you.
GRANARY FARMHOUSE flavoursome classic with malted wheat flakes and our standard long, slow fermentation
LIGHT RYE BOULE a blend of wheat flour and organic dark rye flour give this cob a continental look, texture and taste
ROSEMARY & SEA SALT FOCACCIA our classic slowly fermented, fast-baked flatbread made with good quality extravirgin olive oil, Maldon salt crystals and fresh rosemary harvested discreetly from council hedgerows around town…
KALAMATA OLIVE FOCACCIA our far-flung flatbread, dimpled with the best olives in the world, finished with a sunny je ne c’set quoi of Provencal herbes, fennel seed and orange rind
WOLD’S BATON the crusty, chewy one, 18 hours in the making and stale by lunchtime. Eat it now!
WALNUT COB just add Stilton
CARAMELISED LOCAL ONION & CHEDDAR slow-cooked local onions reduced to a sticky sweetness that partner perfectly mature Cheddar and kalonji seeds
THE YORKSHIRE TEACAKE a traditional, rich mix of Yorkshire-milled flour, brown sugar, local butter and organic whole milk together with lots of fruit plumped in strong Yorkshire Tea… Famous in the locale. Quite, dear
CHELSEA BUNS a rich and sticky sweet swirl of fruited dough, cinnamon, lemon…
HOTCAKES! Coloquial name for authentic breadcakes, made with just locally-milled flour, water, a little sunflower oil for longevity, salt and yeast. Disclaimer: may have cooled by the time you get to them
WHOLEMEAL BREADCAKES as above, but with 100% Skidby stoneground wholemeal flour
POTATO, CHEDDAR & ONION PASTIE organic locally-grown potatoes (Raywell) and onions (Roos) brought together with mature Cheddar, creme fraiche, wholegrain mustard, fresh thyme and just-cracked black peppercorns in hand crimped Cheddar shortcrust pastry
The bakery isn’t apparent from the street but once you’ve found 23 Arthur Street then just head through the archway between the terraces – you can’t miss us, missus.
23 Arthur Street,
Nestled elusively behind the endless rows of ornate Newington terraces, in a quiet courtyard of other socially-minded businesses, you’d be forgiven for giving up your search for The Feast Rising Bakery. Yet persistence will be rewarded when you at last come upon the unassuming archway at 23 Arthur Street that leads to our stable door.
To the early morning monotones of The BBC World Service or a looping playlist of favourite tunes, the best locally-milled flour is turned patiently into a variety of doughs that, only after the necessarily long fermentations – and as the world beyond stabs a second time at the snooze button – will come from our ovens as pure, wholesome and tasty as bread can be.
We are open 0900-1300 (or until we’re sold out) Weds-Sat.
Here at The Feast Rising Bakery we make bread in a time-honoured fashion: slowly. Taking from the locality just what we need – flour, water, a little salt to temper the yeasts, be they natural or added – we then add the one remaining essential… Time itself.
Long, slow maturing of the dough not only gives a handcrafted loaf its wonderfully unique appearance, taste and texture but, as the wheat is broken down by natural enzymic processes, both digestibility and nutrition are also enhanced. Properly made bread is everything our food should be: pure, wholesome, tasty – good for us, in fact, in both body and in soul.
It is made by a burgeoning resurgence of passion amateurs and concientious crafts people alike who, working evermore harmoniously with the enviroment, supply their neighbourhoods with something sincere.
Flour is likely to be sourced from nearby farms and mills, with a preference for stoneground and organic where it’s available; pure, wholesome ingredients unique to their source that the baker regards with a necessary reverence and, in the using, test her skill, inspire creativiy and instil tremendous satisaction.
Fermentation of the dough will be a lengthy process, thus imbuing the finished loaf with qualities that the manufacturers of industrial bread long ago eschewed in favour of shelf-life and ease of processing. A properly made loaf’s immediate visual appeal are evidence of the skill and care worked into quality ingredients. The simple wholesomeness of bread properly made are further natural benefits that we experience on perhaps a more intuitive level.
Adapting their ever-increasing craft to the idiosyncracies not only of each harvest but of each milling, these bakers turn out loaves of consistent integrity whose appearance may change, albeit indiscernibly, with the seasons.
So, as we convene at the common table – as a couple, as a family, as a community – with properly made bread at its centre, we’ve a chance to reacquaint ourselves both with each other and, via the farmer and the miller, with the land that sustains us. And in doing so perhaps we get a glimpse, amongst this maddening maelstrom of modern life, of our true place upon this Earth.