FRESHLY BAKED INSIGHTS FROM NOVA BAKEHOUSE

Located in the vibrant Leeds Dock, Nova Bakehouse has become a local favourite, offering a delightful array of breads, pastries, cakes and more. With a strong emphasis on quality ingredients and artisanal techniques, Nova brings a fresh approach to baking. In this post, we delve into the heart of Nova through an interview with the owner, Sarah, to uncover the passion, creativity and dedication behind their renowned treats. Here’s what you knead to know about Nova Bakehouse.

Q. What’s the story behind the name “Nova Bakehouse”?

A. “Nova” comes from the Latin word novus, meaning new. For us, the name represents an opportunity to approach the daily essentials including, bread, cakes and pastries in a new and creative way. We are inspired by the seasons and the incredible ingredients we have access to here in Yorkshire. Nova Bakehouse reflects our desire to make these traditional baked goods fresh, exciting and sustainable.

Q. What types of baked goods do you specialise in?

A. We specialise in creating high-quality, artisanal bread, pastries, cakes and bakes. Our bread is made over three days, using UK-grown, stone-milled flour, salt, water and natural sourdough culture. This slow fermentation process results in a loaf with a beautifully caramelised crust and a soft, creamy crumb. Our pastries, such as croissants and pain au chocolat, are made using cultured British butter from Jersey cream, ensuring a flaky, flavourful finish.

Q. What’s the most popular item on your menu, and what makes it so special?

A. Our menu has many favourites, each with its own loyal following. Some people love the Morning Cake, while others swear by the Toscakaka. What makes each of these bakes stand out is their unique identity – they are all so different, offering a variety of textures and flavours, which keeps our customers coming back to try something new.

Q. What’s the most scrumptious bakery item you’ve ever eaten?

A. That’s a tough question because we all have different tastes! However, some of our favourite bakes are the ones that never make it to the counter. Whether it’s a mis-shaped cookie, a slice of cake that’s slightly too small or a cardamom knot that’s come undone in the oven, these “imperfect” bakes are often the most enjoyed by our team, fresh and warm, straight from the oven.

Q. Do you use locally sourced ingredients or work with any local suppliers in Leeds?

A. Yes, wherever possible, we work with local suppliers from Leeds and across Yorkshire. For example, we source honey from Stickey’s Honey, cheese from Cryer & Stott, charcuterie from Lishmans and flour from Yorkshire Organic Millers. These local partnerships allow us to ensure the highest quality ingredients in everything we bake.

Q. What’s the perfect treat from your bakery that you’d recommend for a cup of tea, and likewise with a cup of coffee?

A. For coffee, our signature Morning Cake is the ideal match. It’s a sour cream-enriched sponge with a velvety crumb, topped with almond streusel for added texture. The cake has notes of vanilla, cocoa and tonka bean, making it a perfect pairing with any coffee.

For tea, we recommend our Cinnamon Sugar Madeleine or Brown Butter Almond Cake. These petite cakes are palm-sized and perfect for enjoying with a cuppa at any time of day.

Q. How do you ensure your cookies turn out perfectly every time?

A. We love cookies, and after much practice, we’ve perfected the art of portioning them so each one is packed with just the right amount of chocolate chunks, nuts or seasonal ingredients. It’s all about balance and precision to get them just right.

Q. We love your sourdough bread subscription service. Could you share with us your top tip for making the perfect sourdough loaf?

A. For us, the perfect sourdough loaf is all about simplicity – just flour, water, sea salt and thyme. It’s crucial to use high-quality flour, ideally milled as freshly as possible from wheat grown for its flavour. Time and patience are also key to achieving that perfect texture and flavour.

Q. If you could bake a treat for any celebrity, who would it be and what would you bake?

A. We’d love to invite Nigella Lawson to enjoy a continental breakfast with us. We’d serve her fresh sourdough with butter and house-made jams, flaky croissants to dip in cappuccinos and perhaps some slow-scrambled eggs with warm cheese and rye scones. It would be a dream to share our love of baking with her!

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Whether you’re after a loaf of their signature sourdough or a delicate pastry to enjoy with your tea, Nova Bakehouse offers something truly special. Their commitment to local ingredients, artisanal methods and innovative flavours makes them a must-visit bakery in Leeds Dock.