One bakery on Bishopthorpe Road, a cafe out front, and ovens that start at half past midnight.
How we started
Orchard Row opened in a single unit in 2015 with two deck ovens and a wholesale round of three cafes. The cafe came two years later, once the bakery had steady footfall past the counter anyway and it seemed wasteful not to put some tables in.
Who runs the ovens
Marek Sowinski heads the bakery and sets the ferment schedule; Aoife Doyle runs the pastry section and the brunch kitchen at weekends. Between them they've been baking professionally for nineteen years, and both are still on the bench most mornings rather than in an office.
Standards
We're registered with the Real Bread Campaign and follow the Craft Bakers Association's guidance on labelling and allergen handling. Every loaf on the wholesale sheet carries its full ingredient list, not just 'sourdough', because that's what a commercial kitchen needs to put on its own menu.