<div style="display:inline;"> <img height="1" width="1" style="border-style:none;" alt="" src="//googleads.g.doubleclick.net/pagead/viewthroughconversion/1028731116/?value=0&amp;guid=ON&amp;script=0">
6 ISSUES FOR £6 Subscribe to Lancashire Life today click here

Deerstones, an artisan micro bakery in Colne’s beautifully restored Victoria Arcade

PUBLISHED: 00:00 11 May 2017

Kelly Eardley

Kelly Eardley

Archant

Mairead Mahon followed the delicious aroma of baked bread to Deerstones, an artisan bakery in Colne

A selection of handcrafted bread at Deerstones Bakery A selection of handcrafted bread at Deerstones Bakery

Kelly Eardley has a degree in environmental science, so it’s something of a surprise to discover that she is the owner of Deerstones, an artisan micro bakery in Colne’s beautifully restored Victoria Arcade.

‘Baking bread is a type of science,’ says Kelly who, after her degree, trained as a professional baker. ‘Yeast is a mystery all on its own and anyway, I’m always experimenting with flavours, so maybe it’s not that surprising after all.’

Deerstones, named after a rocky outcrop close to Kelly’s Sabden home, usually has a queue of people waiting to sample her wares - many of them lured along the arcade by the delicious aroma of freshly baked bread.

The mouth-watering smells begin to fill the arcade at a very early hour, as Kelly begins baking at five in the morning. Using her oak work surface, she makes the dough using organic flour and baking it in a stone shelved oven.

Deerstones bakery Deerstones bakery

‘I was very keen to have this type of oven,’ she said. ‘It works on almost the same principle as a pizza stone, making sure that the loaves have a lovely oven spring crust.’

When baking is finished, the oak surface becomes the shop counter. That’s when those who have been lured along by their noses finally get to make their choice. And there is a lot to choose from. As well as treats such as scones and flapjacks made with condensed milk, there is a great selection of breads including cheese and onion loaf, focaccia and that old favourite, crusty white. Every week, Kelly also makes a speciality bread. These could be anything from a turmeric loaf to Cornish seaweed. The one thing they all have in common, though, is that they are all seasonal.

‘I’m a huge believer in that,’ said Kelly. ‘In fact, if you see me this May clad in my wellies, it’s more than likely I’ll have been looking for wild garlic .

‘I take care to only pick the leaves, never damaging the roots. I then turn the garlic into a creamy pesto before adding it to the dough. It’s delicious.

‘When the season finishes, it will be a potato and rosemary. It is a lot easier than seeking out wild garlic because I grow them on my allotment.’

In fact, the allotment society or, to be precise, its secretary, Betty, has been given a special honour in the bakery: the famous Deerstones sourdough starter is named after her.

‘To create it, the natural wild yeasts slowly produce a carbon dioxide and lactic acid giving it its instantly recognisable sour flavour.

Today, there is a growing trend to take speciality artisan breads along to stylish dinner parties and on Saturdays, many people travel from all over Lancashire to buy Kelly’s bread precisely for this purpose. If people are unsure about what to choose, Kelly is happy to advise. Some customers even bring in samples of cheese or recipes for soups and stews, so she can tell them what bread will make the perfect marriage.

‘I love it when that happens but, you know, Lancashire people love their bread,’ says Kelly. ‘As well as the traditional varieties, they really like trying new things, so it’s great to listen to their ideas.

‘One lady even brought me in a recipe book of breads that had belonged to her great grandmother and that has been absolutely fascinating. One recipe that wasn’t in it though was the one for my marmite and onion loaf. It really did divide opinion -people loved it or hated it. I loved it.’

An initiative which hasn’t split the field is Kelly’s Bread Club. Demand for her breads kept growing, especially at the weekends when people wanted something to treat themselves. So, inspired by veg box schemes, Kelly came up with a plan.

‘Customers subscribe to a bread box every week,’ she says. ‘It usually contains a surprise loaf although if they want something specific, I’m happy to provide that.

‘At the moment, it is really only available in the Colne and Sabden areas but there are plans in the pipeline to expand it.’

For those who want a hands-on experience, one Sunday each month, Deerstones is transformed into a bread making class. Kelly offers courses on everything from basics to specialities such as sourdough baking and continental breads through to seasonal things like Christmas baking - everyone loves making a cranberry wreath.

‘These are huge fun and what’s more, it doesn’t matter what level of experience you have,’ said Kelly. ‘We can only have a small number of people each time but you know it adds to the atmosphere. By the end of the day, we’re all friends but that’s bread for you.’

The only downside to Deerstones is that as everything sells out so quickly. There is rarely anything left for Kelly to bring home to her family but, as she firmly says, they’ve just had to get used to being disappointed because Kelly and her bakery are on the rise.

www.deerstonesbakery.co.uk

More from Food & Drink

Ad Feature: La Locanda

Friday, February 16, 2018

When you visit La Locanda, a true taste of Italy is guaranteed, thanks to the owners, Maurizio and Cinzia Bocchi, a husband and wife team who hail from Lake Maggiore, in northern Italy...

Read more
Friday, February 9, 2018

The Boho Baker makes a traditional Lancashire cake that could be a great alternative to pancakes.

Read more
Thursday, February 8, 2018

Treat Mum to a deliciously authentic Italian meal to remember this Mother’s Day (Sunday, March 11th).

Read more
Thursday, February 1, 2018

A crafty collaboration has brought the worlds of beer and art together in Salford, as Rebekka O’Grady discovers

Read more
Wednesday, January 31, 2018

Mother’s Day at The Lock - Sunday 11th of March.

Read more
Wednesday, January 31, 2018

It’s Pizza o’Clock at The Top Lock - Monday to Thursday from 4 ’til 9pm.

Read more
Tuesday, January 30, 2018

Treat your mum to an extra special afternoon tea at The Butlers Arms this Mothers Day.

Read more
Tuesday, January 30, 2018

Start the weekend The Butlers Arms way, with 2 for 1 from our Friday Seafood Menu, Fish & Chips and on Prosecco.

Read more
Tuesday, January 30, 2018

You’re a vegetarian, they love a steak. Perhaps it’s the other way round. Maybe you’ll both have the steak or you’ll both try vegan.

Read more
Tuesday, January 30, 2018

The contemporary vibe of this new Ribble Valley restaurant will have surprised customers who recall the old hotel dining room. Roger Borrell reports.

Read more
Lancashire Restaurants Whalley
Thursday, January 25, 2018

Contemporary Chinese restaurant Tattu is calling time on those January blues with a host of special events lined up for February from Valentine’s Day through to a week-long celebration for Chinese New Year.

Read more
Monday, January 22, 2018

Join Arlene Phillips and Strictly Come Dancing favourites Aljaz and Janette on this exclusive 8-day river cruise along the Danube

Read more
Monday, January 22, 2018

Take a break from your spending spree with this selection of afternoon teas located around the main shopping areas of King Street and Exchange Square in the centre of Manchester.

Read more
Afternoon Tea Manchester
Tuesday, January 16, 2018

Our new columnist, Debby Donnelly-Addison is determined to fly the flag for produce from the county, as Emma Mayoh discovered

Read more
 
Great British Holidays advert link

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Subscribe or buy a mag today

Local Business Directory

Lancashire's trusted business finder

Job search in your local area



Property Search