Derwen Bakehouse

Here at St Fagans the winter has passed and spring is on its way – here at the Derwen Bakehouse we can hear the lambs bleating in the fields as we work. We’ve had our annual facelift, and with painting and repairs all done it’s time to coax the oven back into life. (The oven is affectionately known to us as Idris the fire breathing Dragon - he can be a temperamental beast sometimes!)

Traditional Welsh baking is a vital part of what we do here at the bakehouse, which started life as a family run business in Abersytwyth. It was originally built in 1900 by Evan Jenkins, a local farmer, as a business for his two daughters, Catherine Jane and Mary Elizabeth.  My mother Christine had the honour of re-firing the oven and baking the first batch of bread when the building was re-opened here at the Museum in 1987. Although she sadly passed away last summer we still use the recipes that she and museum researcher Minwel Tibbott worked so hard to collect.

Over the winter, myself and the team have been developing ideas to add some new products to our range. We are surrounded by fruit herbs and veg in the museums gardens so there’s plenty to inspire us. Some of my favourites so far have been rhubarb bread, pear and chocolate cake and Pembroke Buns. 

But it’s nearly Easter and here at the bakehouse some things never change – we’ll be spending Good Friday crossing and glossing the buns (with a bit of sampling for quality control of course!!!). We’re looking forward to meeting all our customers again over the coming months. The smell of fresh bread brings back fond memories for many people - so if you’re in the Museum, follow your nose to the bakehouse and come and say hello.

Blog by Katrina Lloyd.