The Village Bakery

Christmas is coming and we are now taking orders for our last day on the 23rd December 2023. Overton will be open from 8:30 to 13.00; Whitchurch will be shutting at 13.30.

Both shops will reopen for business on Tuesday 2nd January 2024.

Start your day with a little taste of heaven. Brioche buns: where buttery dreams become reality.

Check out this bacon and cheese burger made with a Brioche bun fresh from the bakery.

🍞🥐 Join our artisan team at the Village Bakery! 🌟 We are seeking a passionate Trainee Baker to join our craft bakery, known for handcrafting a wide range of delectable breads, buns, doughnuts, and pastries. 🍩✨

📅 Working Hours:
Tuesday: 4am to 11:30am
Wednesday: 4am to 11:30am
Thursday: 4am to 12:00pm
Friday: 4am to 12:00pm
Saturday: 12:00am to 9am

🔍 No prior experience required! We value good timekeeping, a strong work ethic, attention to detail, and a willingness to learn. 📚✅

📩 If you're excited about starting your journey in the world of baking, please email your CV and a covering letter to [email protected]. 📧 We can't wait to hear from you!

Ah, the delightful history of red velvet cakes! 🍰✨ This iconic dessert has a fascinating story that dates back several decades. Originally, the origins of red velvet cakes can be traced back to the Victorian era. The classic red hue was achieved by a reaction between natural cocoa powder and acidic ingredients like buttermilk and vinegar.

However, it wasn't until the 20th century that red velvet cakes gained popularity in the United States. The Adams Extract Company, a food coloring manufacturer, played a significant role in popularizing red velvet cakes by promoting the use of their red food coloring in the recipe.

During the 1920s, the legendary Waldorf Astoria Hotel in New York City played a pivotal role in elevating the red velvet cake's status. Legend has it that a customer was so enchanted by the cake's unique flavor that they requested the recipe, and the hotel obliged by sending the recipe along with a hefty bill.

In the following decades, red velvet cakes became increasingly popular, especially in the Southern United States. The cake's velvety texture, mild chocolate flavor, and vibrant red color made it a beloved choice for special occasions like weddings and holidays.

Today, red velvet cakes continue to be adored worldwide, with various interpretations and creative adaptations. From traditional cream cheese frosting to modern twists like red velvet cupcakes and even donuts, this luscious cake has truly stood the test of time. So, whether you're indulging in a slice or baking one yourself, savor the rich history and enjoy every delectable bite of this iconic treat! 🎂❤️

Red velvet bar cakes and cake slices now available in the bakery 🧁🍰🎂

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Ah, the history of the Chelsea bun! The Chelsea bun is a sweet pastry that has become an iconic British treat. Its origins can be traced back to the 18th century in Chelsea, a district in central London, England.

The Chelsea bun is said to have been created by a local baker named Richard Hand, who opened a bakery on Chelsea's Bun House Lane in the 18th century. Hand's bakery quickly gained popularity for its delicious buns, which were made from a rich dough filled with currants, sugar, spices, and sometimes cinnamon. The buns were baked until golden brown and glazed with sugar syrup, giving them a sweet and sticky exterior.

The fame of the Chelsea bun spread far and wide, and it became a favorite among locals and visitors alike. People would flock to Hand's bakery to enjoy these delectable treats. Over time, other bakeries in Chelsea and across England started making their own versions of the Chelsea bun, each with its own unique twist.

During the 19th century, Chelsea buns gained even more prominence when Bun House Lane was renamed "Pimlico Road." This new name further solidified the association between the buns and the Chelsea district. The buns became a symbol of Chelsea's culinary heritage and a must-try delicacy for anyone visiting the area.

Today, Chelsea buns continue to be enjoyed in bakeries and tea rooms across the United Kingdom. They have also gained international recognition and can be found in various parts of the world. While the traditional recipe remains popular, modern variations of the Chelsea bun have emerged, featuring different fillings such as chocolate, nuts, or even savory ingredients.

The Chelsea bun's rich history and enduring popularity make it a beloved part of British culinary culture. So, the next time you come across a Chelsea bun, take a moment to appreciate its origins and savor the delicious flavors that have delighted people for centuries.

Tiger bread, also known as Dutch crunch bread, is a type of bread that has a distinctive patterned crust, resembling the stripes of a tiger. The bread was first created in the Netherlands, where it is known as tijgerbrood, and later became popular in the United Kingdom.

The origin of the name "tiger bread" is unclear, but it is believed to have been inspired by the unique pattern on the bread's crust. In the Netherlands, the bread is traditionally made with rice flour or potato starch, which gives it a crunchy texture.

In the United Kingdom, tiger bread was first introduced by the supermarket chain Sainsbury's in 2005. The bread became an instant hit, and other supermarkets soon followed suit, selling their own versions of the bread.

In 2012, a three-year-old girl named Lily Robinson wrote a letter to Sainsbury's, asking them why the bread was called tiger bread when it looked more like a giraffe. The letter went viral, and Sainsbury's responded by changing the name of the bread to giraffe bread in their stores for a short period of time, before changing it back to tiger bread due to customer demand.

Today, tiger bread remains a popular bread choice in many parts of the world, known for its distinctive appearance and crunchy texture.

Here at the Village Bakery in addition to Tiger Bread, we make tiger rolls. Perfect for a Saturday Morning bacon roll

We are proud to sponsor the Fighting Falcons as they continue to lead the way in developing young talent for Great Britain. Congratulations to the club on having two more athletes selected to represent their country. The Falcons' commitment to excellence on and off the mat aligns perfectly with our business values at Village Bakery. We are honored to support this fantastic organization and look forward to seeing more great things from them in the future!

WAKO European Championships 2023, organized by Amber Guiver Harley 8 and Cole 6 from Andover have been members of Fighting Falcons Martial Arts sin… Amber Guiver needs your support for WAKO European Championships 2023

Join our family at The Village Bakery in Whitchurch! We're seeking a friendly and enthusiastic retail assistant to serve up our delicious bakery products, make tasty filled rolls to order, handle cash and telephone orders, keep our shop s***k and span, and even manage the store on Saturdays (must be 18+). With working hours from Tuesday to Saturday, 8:30am to 2pm, you'll have plenty of time to enjoy the rest of your day. Send your CV to [email protected] and let's create some tasty memories together! "

Brioche burger bun fresh from the bakery was the perfect touch for lunch today

Croissants, pan au chocolat, spelt and cheese & tomato breads are just some of the delights we have waiting for you at the bakery this morning

Chocolate Chip Brioche Buns

Brioche, Spelt and Cheese & Tomato coming out of the oven today…

Hot Cross Bun Loaves, perfect for toasting.

It’s speciality Saturday tomorrow and as well as our White Sour Dough we will have Spelt Bread and Cheese and Sun Dried Tomato Bloomers

The hot cross bun season has officially started. Who doesn’t like a toasted hot cross bun with lashings of butter.

Our hot cross buns are now available every Saturday at both shops. Also available to order…

The Village Bakery will be closed this coming Monday - 19th September 2022

Vacancy for an experienced baker or trainee baker with no experience required.

Tuesday - 4:00am-11:30am
Wednesday - 4:00am-11:30am
Thursday - 4:00am-12:00pm
Friday - 4:00am-12:00pm
Saturday - 00:00-09:00am

Contact Gordon Mitchell for more information:

[email protected]
07799 006453

Daily delivery made to whitchurch. Going to be a lovely weekend….maybe a few cakes and freshly baked bread is needed for the Barbie

Fresh Chelsea’s alongside our Belgium buns at the Whitchurch shop

Here at the village bakery we are well known for our hand-crafted Chelsea buns.

The Chelsea is a currant bun first baked in the 18th century at the Bun House in Chelsea, London, an establishment favoured by Hanoverian royalty.

Our bun, freshly made every day, is a rich yeast dough flavoured with mixed spice and brown sugar that is spread across the dough before it is rolled up and cut into a square spiral shape. After proving and baking, our Chelseas are glazed with a syrup straight out of the oven, thus ensuring the water evaporates to leave a sticky sugar glaze. The buns are then finished off with a liberal sprinkling of granulated sugar.

Want to give them a try?

Both our Whitchurch and Overton shops will have a fresh batch of Chelsea’s every morning.

The bakery will be closed for the Queen Jubilee celebrations on Thursday 2nd and Friday 3rd June. We are now taking orders for Wednesday 1st June.

Fried egg in a freshly baked Tiger roll

Due to a power cut last night we are currently behind on the baking off of our bread and rolls. Current estimate is that products will not be in the shop until 8:30am Overton and 9:30am whitchurch

STORM NOTICE

Due to the impending Storm and the Level Red Threat Warning we have taken the decision to close both shops and send the staff home. All being well we hope to be back open tomorrow, Saturday 19th February.

Sorry for any inconvenience.

7am and Overton is open for business. Come a grab a freshly baked sausage roll or bacon bap and coffee on your way to work

OPENING TIMES FROM FEBRUARY 2022

OVERTON
Monday - Closed
Tuesday - 7am to 2pm
Wednesday - 7am to 2pm
Thursday - 7am to 2pm
Friday - 7am to 2pm
Saturday - 7am to 2pm
Sunday - Closed

WHITCHURCH
Monday - 9am to 2pm
Tuesday - 8:30am to 2pm
Wednesday - 8:30am to 2pm
Thursday - 8:30am to 2pm
Friday - 8:30am to 2pm
Saturday - 8:30am to 2pm
Sunday - Closed

It’s that time of year. Chocolate logs, mince pies and Xmas bar cakes, We are taking orders for Christmas Eve

There’s. Nothing quite like a fresh plain scone from our bakery with clotted cream, strawberry jam and a good cup of tea

Another morning bake off finished….

Sausage and brown sauce in a freshly baked Crusty roll. Always a good start to a morning

Job Vacancy - Baker / Apprentice baker

We are looking for someone to join our Bakery team in the production of breads, rolls and a wide selection of pastries and confectionery products.

Existing bakery experience is a bonus but we can also provide training in house and will consider applicants for a position as an apprentice.

Initially the role will start with oven work and the production of dough based products such as bread, soft rolls, buns and doughnuts. As experience and skill grows there will be opportunity to learn and work on the production of confectionery and pastry products. Salary will depend upon relevant experience.

As a rule we work the following hours but hours can vary depending on workload and time of year.

Tuesday - 4:30am-12:00pm
Wednesday - 4:30am-12:00pm
Thursday - 4:30am-12:30pm
Friday - 4:30am-12:30pm
Saturday - 01:00-10:00am

If you are interested in the position please contact Gordon Mitchell by emailing your C.V. to [email protected]

The Village Bakery updated their business hours.

Fresh batch of Toffee Cream Bar Cakes

We have a number of vacancies at our Overton location.

Bakery Retail Assistant - 4 or 5 days - 7:30am to 2pm

Bakery Apprenticeship (Level 2) - Training provided at work.

Contact Gordon Mitchell for details

[email protected]
07799 006454

We are back open today. Due to covid isolations we are currently short staffed and so the product range on offer has to be cut back for the moment. However we will make up for lack of variety with increased numbers in our main white and granary bread offerings. Please bear with us, we hope to be back to full capacity by the weekend.

Sorry to announce we will not be open SATURDAY 23 rd January 2021 and therefore unable to fulfil existing orders.

Unfortunately our retarder prover has broken down and we are therefore unable to prove any doughs. We are waiting on emergency engineers but it is unlikely we can get the problem fixed in time and so we have taken the decision to close in order to give everyone as much notice as possible.

Both Overton and Whitchurch shops will be closed.

We are currently taking orders at both our Overton and Whitchurch shops for Christmas Eve which will also be our last day of trading this year. The Bakery will then close for the festive period reopening on Tuesday 5th January 2021