Wood-Fired Hearth Craftsmanship
At the center of our Grange stands a heavy stone masonry vault oven, hand-built to honor the hearth traditions of Tudor England and monastic bakehouses. Fuelled by seasoned native timber harvested directly from our forest reserves, our oven bakes with deep, lingering radiant heat.
Every loaf and pastry is hand-shaped, naturally leavened over long 36-hour fermentations, and baked using heritage grains, raw wildflower honey, and fresh fruits from our fields. Our bakehouse offerings feature year-round core staples alongside rotating seasonal releases that celebrate the four quarters of the year.
Traditional Tudor Breads
Tudor Manchet Sourdough
The revered white hearth loaf of Elizabethan estates. Wild-fermented over 36 hours using estate cultured whey for a silky crumb, delicate natural sour, and blistered crust.
Monastic Spelt & Honey Loaf
Coarse stone-ground heritage spelt enriched with estate buttermilk and sweetened with raw wildflower honey. Dense, nutty, and deeply nourishing.
Elizabethan Carter’s Rye
A heavy, dark rustic rye loaf leavened over cultured whey and laced with toasted caraway and rye malt, fashioned after the hearty bread of Tudor estate workers.
Monks’ Herb & Whey Boule
Heritage barley and stone-ground wheat kneaded with fresh estate whey, infused with garden rosemary, sage, and coarse sea salt.
Wild Ramp & Chive Manchet
Our classic white Tudor sourdough folded with wild-foraged ramps, estate chives, and hand-churned cultured garlic butter.
Monastic Saffron & Currant Crown
Enriched Elizabethan brioche dough scented with saffron, golden raisins, and estate raw cream butter, baked in a braided ring.
Harvest Spiced Chestnut Bread
Coarse spelt dough kneaded with roasted estate chestnuts, nutmeg, and warm buttermilk, baked over hickory wood fires.
Yule Wassail & Honey Loaf
Dark winter sourdough infused with mulled spiced cider, dried currants, orange peel, and raw estate honey.
Pacific Northwest Breads
PNW Heritage White Sourdough
Our flagship Pacific Northwest white sourdough boule. Crafted with regional mountain wheat, pure well water, and estate cultured whey for a tender open crumb.
PNW Stone-Ground Whole Wheat
A hearty, whole-grain loaf made with 100% Oregon-milled stone-ground wheat, enriched with fresh estate buttermilk and a touch of raw honey.
Cascade Wild Honey & Oat Hearth Loaf
Rolled oats soaked in warm cultured whey and folded into wild-yeast dough sweetened generously with raw Cascade wildflower honey and estate butter.
PNW Hazelnut & Wild Cranberry Sourdough
Signature wood-fired sourdough packed with roasted Willamette Valley hazelnuts and tart wild coastal cranberries.
Nettle & Cultured Butter Focaccia
Hearth focaccia topped with spring-harvested stinging nettles, estate garlic butter, and sea salt flakes.
Marionberry & Thyme Hearth Focaccia
A high-hydration hearth flatbread studded with sweet Marionberries, garden thyme, estate butter, and flaked sea salt.
Chantrelle & Smoked Sea Salt Boule
Wild-fermented sourdough folded with pan-seared autumn chanterelle mushrooms and estate herb butter.
Columbia River Timber Dark Rye
Dark sourdough brewed with local dark ale, molasses, and cultured buttermilk, giving it a smoky crust and robust crumb.
Monastic Desserts & Bakes
Elizabethan Honey & Rose Shortbread
Rich, crumbly shortbread biscuits made with estate-churned butter, raw apiary honey, and a hint of garden rosewater.
Monastic Buttermilk & Honey Scones
Tender, golden wood-fired scones baked with fresh estate buttermilk, golden butter, and raw honey, served with clotted cream.
Tudor Honey Almond Tart
A buttery shortcrust shell filled with raw honey almond cream and baked until golden in our masonry vault oven.
Sweet Whey & Spice Cake
A traditional dense cake leavened with cultured sweet whey, sweetened with estate honey, and warm cinnamon spices.
Rhubarb & Honey Spelt Tart
Crisp spelt pastry filled with estate Victoria rhubarb, raw honey, and sweet cream custard.
PNW Berry & Cultured Butter Galette
Flaky estate-butter spelt pastry loaded with orchard strawberries, blueberries, or wild blackberries.
Tudor Spiced Orchard Apple Tart
Thinly sliced heritage apples layered over honey cream in an estate-butter pastry crust.
Yule Elderberry & Plum Cake
A moist, dense heritage cake dotted with preserved orchard plums and wild elderberries, drizzled with honey glaze.
4 Curated Bakehouse Boxes
The Tudor Hearth Box
A tribute to historic Elizabethan baking, featuring pure ancient grains and estate dairy.
- 1x Tudor Manchet Sourdough
- 1x Monastic Spelt & Honey Loaf
- 1x Elizabethan Honey & Rose Shortbread (4-pack)
- 1x 16 oz Jar Raw Estate Wildflower Honey
The PNW Staples & Harvest Box
Celebrating our flagship white and whole wheat breads alongside local Oregon berries and nuts.
- 1x PNW Heritage White Sourdough
- 1x PNW Stone-Ground Whole Wheat
- 1x Rotational Seasonal Berry Galette or Tart
- 1x PNW Hazelnut & Wild Cranberry Sourdough
The Monastic Dairy & Sweet Box
A decadent assortment highlighting our farm-churned butter, buttermilk bakes, and honey desserts.
- 1x Cascade Wild Honey & Oat Hearth Loaf
- 1x Monastic Buttermilk & Honey Scones (4-pack)
- 1x Rotational Seasonal Fruit Tart
- 1x Elizabethan Honey & Rose Shortbread (4-pack)
The Solstice Feast Hearth Box
Our complete signature bakehouse collection, released quarterly for seasonal celebrations.
- 2x Assorted Hearth Loaves (Manchet + PNW Whole Wheat)
- 1x Rotational Seasonal Focaccia
- 2x Seasonal Monastic Desserts (Galette + Scones)
- 1x 16 oz Raw Honey Jar + Estate Beeswax Wrap
Place a Bakehouse Order
Select your desired hearth bakes or curated boxes below. Submitting this form opens your mail client pre-addressed to sales@baronialacresgrange.com.