Maple & Rye Bakery

Category: News

  • Our New Autumn Menu

    Our New Autumn Menu

    The leaves are turning, the mornings are crisper and our ovens are working overtime. We are delighted to introduce our autumn menu, packed with warm spices, roasted fruit and plenty of butter. Here is a taste of what is coming out of the bakery this season.

    New Breads

    Our pumpkin and sage sourdough is back by popular demand, with a soft, golden crumb and a savoury herb aroma. Joining it this year is a walnut and fig loaf, made with dark rye and studded with sweet dried fruit. Both are perfect with soft cheese or a bowl of soup on a cool evening.

    Seasonal Pastries

    Look out for our apple and cinnamon danish, filled with slow-cooked local apples and finished with a light glaze. We are also baking maple pecan sticky buns on weekends, and a pear and cardamom galette that has become a team favourite. Our classic butter croissants, of course, remain on the counter every day.

    Cakes and Treats

    Our new spiced pumpkin cake is layered with cream cheese frosting and toasted pumpkin seeds. For chocolate lovers, we have a dark chocolate and hazelnut tart with a crisp, shortbread base. Slices are available daily, and whole cakes can be ordered with three days’ notice.

    Warm Drinks

    To go with all of this, we are serving spiced apple cider and a maple latte, alongside our usual coffee and tea.

    The autumn menu is available for a limited time, and some items sell out early. Come in soon and tell us your favourite.

  • Why We Use Stone-Ground Flour

    When customers ask what makes our bread taste different, the answer usually starts with the flour. We use stone-ground flour from regional mills, and it makes a real difference in flavour, texture and nutrition.

    What Is Stone-Ground Flour?

    Stone-ground flour is made by crushing whole grains between two large, slowly turning millstones. The process is gentle and keeps more of the grain intact, including the bran and the germ, which carry much of the natural oil, flavour and fibre. Modern roller mills, by contrast, separate the grain into parts and then recombine them, often stripping out the most flavourful elements along the way.

    Better Flavour

    The difference in taste is noticeable straight away. Stone-ground flour gives our loaves a nutty, slightly sweet character and a deeper, more complex aroma. Our sourdoughs in particular benefit, as the extra nutrients help the wild yeast and bacteria develop rich, layered flavours during a long fermentation.

    Better Texture

    Because the flour is slightly coarser and more varied, it gives our breads a lovely, rustic crumb and a crust that crackles. It also absorbs water differently, which means we adjust our recipes carefully for each batch. It takes more attention, but we think the results are worth it.

    Supporting Local Growers

    Buying from regional mills means shorter journeys and fresher flour. It also supports farmers who grow heritage and organic varieties that are rarely found in large-scale baking. We enjoy knowing where our grain comes from, and we are always happy to tell you about it.

    Next time you pick up a loaf, take a moment to notice the aroma and the crumb. That is the flour at work, and it is one of the simplest ways we keep our baking honest.

  • Holiday Opening Hours

    Our opening hours will change slightly over the holiday period. We will be open from 7am to 2pm on the days leading up to the holiday, and closed on the holiday itself and the day after. Regular hours resume the following week. Please order celebration cakes and festive breads at least three days ahead so we can have everything ready for you. Thank you for your support, and happy holidays from all of us at Maple & Rye Bakery.