Rising success as bakery toasts first anniversary

When artisan bread enthusiast Carrie Winger launched the Allendale Bakery a year ago, little did she imagine it would arise as the runaway success it is today.

Scientist-turned-baker Carrie opened the Allendale Bakery and Café in Allendale, south west Northumberland, with her husband Larry a year ago, fulfilling a lifelong ambition to make a living from making real bread that has been naturally and slowly fermented without artificial additives.

Over 10,000 loaves of bread later and with a loyal and rising following of real bread enthusiasts, using her loaf has paid off for Carrie.

She said: “We’ve had a really busy year. Business has been remarkably good considering we’re in the middle of nowhere, as well as the bad weather we had earlier this year. We had a worrying time in January when many of our customers were literally snowed in. But as soon as they managed to dig themselves out they came here straight away.

She added: “February half term was incredible – we had people queuing for tables.”

Carrie, who moved to Allendale with Larry 18 years ago, ran her own catering company before starting up the bakery and café where her bread takes centre stage.  Slices and rolls are served up alongside pastries, biscuits and cakes, Northumberland cheeses, meats and hearty home-made soups. All the café’s produce is handmade from scratch using locally-sourced ingredients.

Carrie said: “I had my own catering company working from home doing weddings, parties and business lunches. I have wanted to run a bakery for years so when the opportunity came about to get this site came up we jumped at the chance.”

A year on and undaunted by 5am starts and 80-hour working weeks, Carrie remains delighted by the bakery’s success. She said: “It’s ten times harder than I thought it would be, but to be doing so well is tremendous. As well as supplying bread for our shop and café customers we’re now supplying the Allendale Co op and local pubs as well.

Members of North East food and drink organisation, Northumbria Larder, which supports and promotes local producers in the region, Caroline said:

“When I was doing my catering business and looking for local producers I would visit Northumbria Larder’s website for contacts.  By joining the Larder I felt other people were going to be looking on their website who might find me.

“As well as offering support for businesses, we felt joining the Larder was a good way to get our name out. There is also the kudos of being a member of the organisation – it represents quality for consumers.

Carrie, who was trained by renowned bread hero Andrew Whitley, makes her bread with flour from nearby Gilchesters Organics, using traditional methods involving a long fermentation, which, she says makes the bread not just tastier, but easier to digest too.

“The quality of the bread depends not only on the recipes and methods that we use in the bakery, but also on the special old wheat varieties grown by Gilchesters Organics,” she said.

Customers can choose from seven classic loaves plus speciality breads including sourdoughs, foccacias, and ciabattas. Loaves come studded with herbs, sun dried tomatoes and olives and Carrie’s own granary mix or sprinkled with seeds or salt crystals.

The bakery and café, which appropriately stands on the site of a former 19th century Spelt Mill, is part of the Allen Mill Regeneration, a visitor centre overlooking the Allen River 15 minutes drive south of Hexham.

The Allendale Bakery and café is open daily (except on Tuesdays) from 10am until 4:30pm.  For more information visit www.allendalebakery.com