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  • Freshly baked Haxby cob at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    A0035839cc_1.jpg
  • French bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6018cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5883cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5523cc_1.jpg
  • Freshly baked Pain de Levain sourdough loaf at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    A0035847cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5492cc_1.jpg
  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6020cc_1.jpg
  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6075cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6001cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5906cc_1.jpg
  • Freshly baked Yorkshire Mill sourdough loaf at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    A0035848cc_1.jpg
  • Round Heritage loaves coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6101cc_1.jpg
  • Bakers shaping sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5913cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5889cc_1.jpg
  • Freshly baked focaccia at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6135_1.jpg
  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6050cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5895cc_1.jpg
  • Freshly baked bread for sale at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6173cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5506cc_1.jpg
  • Baker shaping sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5823cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5780cc_1.jpg
  • Baker Philip Clayton kneading sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5670cc_1.jpg
  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5481cc_1.jpg
  • A baker kneading sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5546cc_1.jpg
  • Baker making sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5537cc_1.jpg
  • Baker Philip Clayton holding a Heritage loaf at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    A0035822cc rt_1.jpg
  • Freshly baked bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6186_1.jpg
  • Freshly baked focaccia at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6139_1.jpg
  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6041cc_1.jpg
  • Baker Philip Clayton shaping sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5514cc_1.jpg
  • Baker Philip Clayton making sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5520cc_1.jpg
  • Freshly baked cheese and spinach scones at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6230cc_1.jpg
  • Cheese and spinach scones ready to go into the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6225cc_1.jpg
  • Baker Philip Clayton kneading sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF5636cc_1.jpg
  • Freshly baked Heritage sourdough loaf at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    A0035845cc_1.jpg
  • Baker Philip Clayton holding a loaf of bread made to mark the occasion of the UK General Election at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th December 2019.
    DSCF4597c.jpg
  • Baker Philip Clayton holding a loaf of bread made to mark the occasion of the UK General Election at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th December 2019.
    DSCF4599c.jpg
  • Baker Philip Clayton holding a loaf of bread made to mark the occasion of the UK General Election at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th December 2019.
    DSCF4596c.jpg
  • A baker holds a loaf of bread made to mark the occasion of the UK General Election at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th December 2019.
    DSCF4594c.jpg
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