Yorkshire Baker News: Product news
4th June 2016
The key to creating our amazing pastry is in the rolling and resting. Butter is rolled into our dough dozens of times, creating many, many thin layers. Then all our dough is chilled and rested overnight before we make our produce and bake it. No other commercial baker takes so much care or spends so much time getting their pastry perfect. That’s why Yorkshire Baker pastry tastes so good. But you can do it too, given time.