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Amazing Grains Bakery Olney
About Us
Amazing grains of Olney (named after Onley’s famous amazing grace) was started ten years ago out of our founder, Gareth Roberts’, desire to make good, proper bread full of flavour without additives or improvers. Focussing mainly on selling from farmers’ markets and through customer orders with a small retail offering from the front of the kitchen.
Loaf plus took over Amazing Grains Bakery Olney in January 2022. With the sole aim of continuing Gareth’s mantra of good, proper bread, whilst expanding the range and bringing proper bread to a wider audience.
Fresh Bread Olney
Good, Proper bread
Fountain Court
We specialise in three-day sourdoughs, doughnuts, Viennoiserie, buns and patisserie.
Using flour from independent flour mill Heygates, Northampton for our main line breads.
We use Specialist French Flour, moul be, for our French sticks, Viennioserie and panettone.
Working with other Foodies and Artisans around Bucks, Beds and Northants and across the United Kingdom:
Our Products
The “mother” dough is what gives life to all our sourdough bread. Fed regularly she’s been going for around 15 years.
At least 5 but often 12 hours before we start making our doughs we need to refresh our starter and create a levain to give life, rise and sweetly tangy character to our finished loaves and danish pastries.
Locally milled white flour from Heygates, water and sea salt.
We use our white sourdough for our Olney White Loaf, Sourdough Baguettes and special flavoured sourdough such as foraged Wild Garlic butter when in season.
A 50/50 blend of wholemeal and white flour, water and sea salt. We fold 20% of the flour weight of mixed brown and golden linseed, sunflower, pumpkin and millet seeds into our Seeded Sourdough, finished with more seeds in the score.
Heygates white flour and our wholemeal rye starter, water, sea salt.
A 50/50 blend of wholemeal and light rye flour, our wholemeal rye starter, water, treacle, sea salt. Either as is or with toasted whole caraway and coriander seeds or with juicy prunes, jumbo raisins, sunflower and pumpkin seeds.
We produce a range of traditional, slow fermented yeasted bread from the classics, white, wholemeal and granary loaves to our more specialist items including baguettes, focaccia and our very special Marmite (trademark) loaf.
The Crusty White and White Tin Loaf, Malted Grain Crunch bloomer and Tin Loaf, 100%Wholemeal, 50/50 Brown, 25% German Rye, German Rye with Caraway
We use the pâté fermenté method to impart flavour and help with the rise of our yeasted bread.
We use a blend of French flours from Moul Bei, a small amount of sugar and the finest French pastry butter from Lescure, France in our brioche and laminated croissant and Danish doughs.
We use local free range eggs and full cream butter to make our light brioche doughnuts, which are hand rolled into buns and fried in vegetable oil. Filled with either our homemade raspberry jam or vanilla custard cream.
Our buns are made using soft flour, local free range eggs and full cream butter; are either lathered in a powerful cinnamon butter for our cinnamon rolls or filled with juicy, boozy rum soaked mixed fruit and sweet spices for our Chelsea buns.
We use the same bun dough for our golden, light brioche burger buns, glossy glazed and sprinkled with black sesame.
We use our white sour and a little sugar to create our sweet and tangy bagels, topped with sesame, caraway and poppy seeds.
We hand make our sausage rolls with freshly prepared sausage meat from the Olney Butcher and encased in our made-in-house rich butter puff.
Simply the Olney sausage meat from the Olney Butcher, freshly prepared pork with green and red pepper and wrapped in our butter puff, glazed and sprinkled with blue poppy seeds.
The Olney Butcher prepares the pork sausage meat with our blend of fresh fried onions, fennel, allspice, sage, thyme, black pepper and fresh parsley, we simply encase in our freshly prepared butter puff and glaze in egg.
The Olney Butcher prepares our sausage meat using our classic inspired blend of hot oak smoked sweet and spicy paprika, garlic, pepper, thyme and fresh parsley and white wine. We roll in our butter puff, glaze and dust in paprika.
Ours is a rich crème fraiche and local free range egg custard base encased in our Parmesan, butter crust.
Crispy fried pancetta from the Olney Butcher is layered with tangy Butler’s secret extra mature cheddar and egg custard, finished with fresh tomato, a dusting of nutmeg and thyme.
Our take on the Coronation quiche. Wilted spinach, broad beans and tarragon layered with Butler’s secret extra mature cheddar and our crème fraische egg custard.
We serve fresh coffee, hot and cold drinks. Sandwiches, savouries, doughnuts and pastries. Made to order for you using only the best local ingredients
