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It all started with a handwritten 200 year old Shelley family recipe for gingerbread which Lesley Ward spent many a day deciphering until she perfected it. In truth, it was a whole year! The result, fabulous traditional gingerbread like no other and a journey that’s inspired many more historic recipes being reinvented in the Horsham Gingerbread Bakehouse.
A Family Affair
Horsham Gingerbread Bakehouse is a family run business in the true sense. Lesley Ward together with her two daughters are naturals. Their love of good, healthy food is evident in their continued search for historic recipes and novel flavours to add to their moreish product range. There’s always a new surprise waiting to excite taste buds at the Horsham Gingerbread Bakehouse.
Horsham: Once Famous for Gingerbread is Once Again
In times past, Horsham was famous for producing gingerbread in all shapes and sizes. The romantic poet Percy Bysshe Shelley was a fan and asked his aunt to buy some Horsham gingerbread to take on a picnic. The last gingerbread maker passed away in 1917 and his recipe vanished with him. Many years later, a 200 year old recipe book belonging to the Shelley family was discovered and it contained the long lost secret gingerbread recipe.
Lesley Ward was fortunate enough to get the recipe and spent many months perfecting it. And so her gingerbread maker journey began. Horsham is once again known for being a centre of excellence where gingerbread is concerned!
Gluten-free Gingerbread Delights
All the produce lovingly baked in the Horsham Gingerbread Bakehouse is naturally gluten-free with the exception of the original gingerbread recipe. Lesley and her daughters carefully select the finest local ingredients which includes a linseed meal that gives many of the products such a wonderful nutty flavour.
The biscuit range produced at the Bakehouse is to die for. Black treacle or local honey is used instead of xanthan gum, both ideal alternatives to gluten. Care is always taken when baking the original gingerbread which is done on separate days to when the gluten-free delights are mixed and baked.
Original Recipe Gingerbread
This 200 year old recipe is rich, intense and full of goodness. Lesley and her daughters have revived a taste of life in England during the Regency period. Wholewheat flour, black treacle, muscovado sugar together with butter goes into making gingerbread like no others. Rich in flavour with a serious kick of ginger – it’s like nothing you’ve savoured before.
The Finest Natural Ingredients Locally Sourced
Only the finest locally sourced ingredients go into the delicious gingerbread that’s produced in the bakehouse. Lesley and her daughters take great delight in developing their range basing their recipes on collections of handwritten recipes of times past.
Baked with love in small batches, the biscuits and gingerbreads come in lots of variations. From the original recipe to mix and match gluten-free wonders that delight the taste buds. It’s no surprise that Horsham Gingerbread Bakehouse is once again putting Horsham on a baker’s map.
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