We hope you all had a good Christmas. Thank you to all our customers who have made 2013 such a great year and we look forward to seeing you in 2014.

Our New Year opening times are:

Fri. Dec. 27th - 8 am to 5 pm

Sat. Dec. 28th - 8 am to 3 pm

Sun. Dec. 29th - Closed

Mon. Dec. 30th - 8 am to 5 pm

Tues. Dec. 31st - 7 am to 2 pm

Wed. Jan. 1st - Closed

Thurs. Jan. 2nd - Closed

Fri. Jan. 3rd - 8 am to 5 pm

Sat. Jan. 4th 8 am to 3 pm

And if you fancy a post-Christmas treat, why not try our delicious rum truffles and florentines?

This year our cake makers, Andy and Julia, have been having too much fun making Hallowe'en goodies.

Grange Bakery is getting ready for Hallowe'en at the end of this month. We've been busy baking and decorating gingerbread men to look scary (well, a bit). The gingerbread men have started a bit of a debate amongst our customers recently. Should they be called gingerbread women as well, or gingerbread people? None of us are sure. But at least everyone agrees that they taste delicious.

Grange Bakery's master baker, Ian Bland, recently made a wheat sheaf for the Harvest Festival at St. Paul's in Lindale. They've very kindly sent us a photo of it and everyone here though that you might like to see it.

Grange Bakery is pleased to announce that we have added Spelt Bread to our range. We've been selling it on trial basis for a couple of weeks and it has proved to be such a success that we now stock it every day. Apart from being high in nutrients, spelt bread is particularly easy to digest. It's also very tasty - like a light wholemeal with a slightly nutty flavour.

Grange Bakery would also like to thank all the customers who have been making such kind comments about our bread, buns and cakes. They are much appreciated.

 We've been chatting to our customers about what Christmas goodies to bake this year. Mince Pies, Chocolate Logs, Florentines and Christmas Cakes will definitely be back this year - but we're also planning on some new seasonal treats. We'll keep you posted.

Grange Bakery is going from strength to strength. We've just had to buy a new, larger van to keep up with all the extra orders. We're delighted that our bread and cakes are proving so popular and would like to thank all our customers for making us such a success. 

 Our cake makers have been busy baking and decorating wedding cakes recently and have created some real masterpieces.

Our motto is "Baking Your Daily Bread" and here's Paul Hughes, one of the owners, doing just that. He's using The Single Degree Super Heat Trap Oven which was made in Birmingham and is over 100 years old. It's one of the things that makes our bread taste so good.

Thank you to the North West Evening Mail for allowing us to use their photo.

Our Polish Rye bread is fast becoming one of our most popular breads and is baked every Thursday using a traditional Polish recipe. Flecked with rye and with a deep golden crust, this bread has a subtle and delicious flavour that would go particularly well with cold meats, cheeses and salad.