Bakery & Patisserie · Macclesfield, Cheshire
Making since 2019 · @treacletownbakehouse
Jack Emmott bakes twice a week from a single deck oven in a converted unit off Waters Green, feeding a rye starter he has kept going since 2019. The name is a nod to Macclesfield's old nickname — Treacle Town — and his dark rye and treacle loaf sells out most bake days by ten.
Every loaf is naturally leavened — no commercial yeast, no improvers — with a thirty-hour cold ferment before it is hand-shaped and baked on stone. Flour comes stoneground from Walk Mill near Chester, and the bake list shifts with what is milling well that month.
£5.90
Wholegrain spelt with a crust of toasted sesame, linseed and sunflower seeds, fermented overnight for a softer crumb than the white. Baked Thursdays and Saturdays.
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