STAFF at an artisan bakery in Haxby have celebrated a landmark anniversary for the business.
Haxby Bakehouse, in Ryedale Court, has marked 10 years since it first opened its doors.
It is owned by husband and wife team Phil and Tina Clayton, who turned the premises from a health food shop into a bakery and delicatessen in 2008.
The bakery is based at the back of the shop where Phil and his team make and bake a range of organic breads, pastries and cakes.
Tina, who runs the shop, said: “It has flown by.
“The business has gone from strength to strength.
“Phil and his team of bakers have worked hard to get to where we are today.”
The Bakehouse, which employs eight members of staff, supplies breads to 25-plus businesses in and around York, including The Grand Hotel and Castle Howard.
All of its breads are made by hand using traditional slow fermentation methods.
The bakery uses organic flour with its breads, produced by Yorkshire Organic Millers, Stringers of Driffield and Shipton Mill.
It bakes more than 20 different types of bread, from sourdough to yeasted.
Its Yorkshire Mill Sourdough, which is half wholemeal, half white flour, won first place in the 2013 World Bread Awards, but Tina said the bakery’s Pain De Levain, which is a French-style loaf, is probably its most popular bread.
The Bakehouse featured in an article by The Guardian earlier this year, which asked top chefs and food experts from around the UK for the best meal or snack you can buy for a fiver or less.
Michelin-starred chef Tommy Banks, chef-owner of The Black Swan at Oldstead,
recommended the Bakehouse’s Focaccia.
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