The much anticipated Angel Bakery at the Angel Hotel has opened its doors to the public this week, just in time for Christmas. It was a busy first day on Monday, with the Sugarloaf Brioche, Fig & Walnut Sourdough, Stollen and Panettone proving the most popular items!
Gwent High Sheriff, Anthony Clay, ‘officially’ opened the bakery at 3.00pm, when staff from The Bakery & The Angel were joined by other local business owners and Mayor Chris & Sheila Woodhouse, to celebrate with a slice of Panettone and glass of Moscato.
Bakers at The Angel Bakery have trained in and practiced using the principle that the best possible flavour and texture should be achieved in anything made. The breads and pastries are all made with flours and grains from skilled British millers and growers who share these principles. Sourdough breads are entirely naturally leavened in a 36 hour process, which best allows the flavour of the flours to develop. Similarly and in combination with small amounts of yeast, pastries and enriched breads are made with a lightness of crumb and a real depth of flavour. Everything made in The Angel Bakery will be for sale in the shop.
The bakery will be open each day this week, up until and including Christmas Eve and will then close for Christmas and reopen on Tuesday 3rd January 2017.