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Bakery

CRWST BAKERY

Where the magic happens!

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BARA CRWST

Real Bread

CRWST bakery is located in a separate unit at Parc Teifi. From our local bakery in Cardigan, our hard-working baking team create ‘real’ bread, hand mixed and hand-shaped using traditional methods without any machinery involved. Masters of their craft they bake everything from scratch at CRWST bakery to make those well-known doughnuts, tarts, cakes and loaves that taste truly amazing!

Bara CRWST Bread from local bakery in Cardigan
Kneeding Bread in CRWST Bakery
taking fresh bread from the oven at CRWST Bakery in Cardigan

OUR DAILY BREAD

Our breads and sourdough contain only a few main ingredients: organic Shipton Mill flour, water, salt and organic yeast (in our yeasted breads). We use no extras to synthetically boost softness or extend shelf-life, we just use the time, discipline and skill creating ‘real’ bread in the early hours on a daily basis.

At our local bakery In Cardigan, we make four types of loaves every day, ‘White Bloomer, Sourdough, Wholemeal and Seeded Wholemeal. We supply these to local shops in the area (see our stockists below). For the CRWST cafe we get a bit adventurous and create plenty of artisan speciality loaves, ready for our Crwstomers to devour at the breakfast table.

BUY OUR KITSEAT AT CRWST
Osian working at CRWST Bakery in Cardigan

CRWST BAKING PROCESS

  1. Doughs get mixed & left to autolyse.
  2. The doughs get a stretch & fold every 45mins.
  3. After a slow 4 hour prove the bread gets individually weighed.
  4. They’re all uniquely shaped by hand into proving baskets.
  5. Lastly they get put into a cold ‘retarder’ fridge for the 18hr final prove.
  6. THE BAKE. They get baked in a stone based oven in the early hours of the morning.
  7. They get delivered daily to the cafe and local shops.
  8. We get a bit of shut eye before going back to point 1!

A DAY IN THE LIFE OF A CRWST BAKER

  5:30AM

Shift start time, kettle on and coffee brewing!

5:30AM

Weigh out the flour, water and yeast, and hand mix the dough. This could be anything from 40-50KGs depending on how busy we are.

6:00AM

Start frying the doughnuts and baking the bread. (anything between 100-200 doughnuts a day!)

7:00AM

Coat the freshly fried doughnuts in sugar.

7:45AM

Fill the doughnuts using our homemade fillings from Crwst Sea Salted Caramel to a rich chocolate custard.

8:15AM

Collection. Someone pops up from the shop in the Crwst van to collect all the produce.

8:30AM

Time for breakfast & a coffee break!

9:00AM

Now it’s time to individually shape the bread and roll the doughnuts for tomorrow.

11:00AM

As the bread and doughnuts are proving, start making the fillings to be used in tomorrow’s doughnuts. From homemade jam or zingy lemon curd!

12:00PM

As soon as the bread and doughnuts are proved up, they are popped into the fridge to prove slowly over night, ready for baking in the morning.

12:00PM

Time to make the cinnamon swirls and homemade pastry.

1:00PM

The big clean down begins! And we can’t forget to double-check the proving of the bread and doughnuts to make sure they’re on track to be ready to bake at 6:00am.

1:30PM

Shift end! Lock up and head home for some lunch and an early night!

Crwst bread from your Local Bakery In Cardigan

CONVENIENT CRWST

Find our Crwst bread at the following local stockists:

  • Rhoslyn Stores, Blaenffos
  • Siop y Pentre, Cilgerran
  • Bwyd y Byd, Crymych
  • Glebelands Market Garden, St Dogmaels
OUR STORY