Flour power is in full force at the Crown & Garter pub and restaurant with rooms in Inkpen Berkshire as 2015 sees the further development of the new on site bakery. Owned by the Honesty Group and simply called ‘The Bakery’, Executive Baker Robert Rodrigues is at the helm. Using the finest flours and traditional methods, he makes all the bread daily with the other baked goods all being prepared from scratch on-site.
Tempting the customers
The bread range includes the ever more popular sourdough loaf, traditional bloomers, pain de campagne and malted couronnes. The dark rye is very popular and every week the baker makes a special loaf with which to tempt his customers. Special loaves so far have included pumpkin sourdough and tomato ciabatta. The French pastry range consists of croissants, pain au raisin and a pain au chocolat which is proving to be the best seller at the moment. The bakery also makes a range of cakes and cookies and every weekend there is always a special treat such as doughnuts or macaroons.
Customers appreciate the difference
“Traditional bread baking is slowly making a come-back, despite the best efforts of big food manufacturers to destroy it. Customers really appreciate the difference in traditionally made artisan bread to the factory made dough and breads made for the supermarkets. We don’t use preservatives, chemicals and bleach in our breads and cakes so I do think they are better for you. They don’t last as long but then they don’t need to as everything disappears pretty quickly.” says Romilla Arber, founder of the Honesty Group.
The Bakery is due to launch a gluten free range and a hot savoury range.
The Bakery is open for breakfast, lunch and afternoon tea. It is the perfect place to enjoy a coffee and a cake with friends or pick up a sandwich when you are on the go. The Bakery is open six days a week (Tuesday-Sunday 8.30am-4.30pm).
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