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Steve’s methods make some delicious doughs

Jessica Macas of Castle Bakery at the Wednesday market in Morpeth.

Jessica Macas of Castle Bakery at the Wednesday market in Morpeth.

Each month, one of the traders at the weekly Wednesday market in Morpeth tell their story. Next up is Castle Bakery, which makes all of its produce in the town.

Steve Boanas started his career in some of the capital’s top kitchens, including The Ivy and Harvey Nichols.

And after receiving the very best training in classical French baking, he decided ten years ago to spread his wings, travel back north and get his own business – Castle Bakery – on the rise.

Being half Danish, he has always had a keen interest in the rich bread and patisserie traditions of Denmark, especially as his grandfather was an hotelier and restaurateur.

Castle Bakery prides itself on being able to combine the traditions and techniques of these two countries, using the best ingredients available. The breads for sale include French rye and Morpeth Sourdough.

Mr Boanas said: “I believe in keeping my baking simple yet effective and tasty.”

The business has also taken up residency three times a week in Sanderson Arcade (Thursdays, Fridays and Saturdays).

 

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