Little Bakehouse at Launceston

Little Bakehouse at Launceston Home of “Real” Sourdough. Multi award winning town centre cafe & kitchen. Everything we serve, w There are also benefits for weight loss.
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Using only the finest of ingredients, as locally produced as possible, but quality is the main criteria.... nothing added ... nothing taken away. The Little Bakehouse hopes to impress customers with great flavours and just great bread. We are currently baking mostly sourdoughs due to the health benefits in longer fermentation. As the yeast(s) found in a live starter typically produce carbon dioxid

e at a slower rate than commercial baker's yeast, the rising time is longer. This longer fermentation period allows other changes to occur in the dough that could have benefits other than flavour alone. Sourdough breads are a low GI food where the slow acting carbohydrates help to reduce the peaks in blood glucose that often follow a meal, and this may have a role in helping to prevent or reduce the risk of getting Type 2 diabetes in those at risk. Low GI foods can help you to control your appetite by making you feel fuller for longer, with the result that you eat less. Research has shown that people who have an overall low GI diet have a lower incidence of heart disease. Lower GI diets have also been associated with improved levels of 'good' cholesterol. One or two small changes can make all the difference. So there it is.... no need to give up bread when you're dieting, you just need to choose the right bread.

Address

26 Church Street
Launceston
PL158AR

Opening Hours

Tuesday 9:30am - 4pm
Wednesday 9:30am - 4pm
Thursday 9:30am - 4pm
Friday 9:30am - 4pm
Saturday 9:30am - 3pm

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Our Story

Using only the finest of ingredients, as locally produced as possible, but quality is the main criteria.... nothing added ... nothing taken away. The Little Bakehouse hopes to impress customers with great flavours and just great bread. We bake sourdough, due both to the health benefits in longer fermentation, the flavour, the crust. As the yeast(s) found in a live starter typically produces carbon dioxide at a slower rate than commercial baker's yeast, the rising time is longer. This longer fermentation period allows other changes to occur in the dough that could have benefits other than flavour alone. Sourdough breads are a low GI food where the slow acting carbohydrates help to reduce the peaks in blood glucose that often follow a meal, and this may have a role in helping to prevent or reduce the risk of getting Type 2 diabetes in those at risk. We use stoneground flour, locally grown where possible and other flour from mills where the flour is both stoneground and organic. There are no additives or preservatives in the flour that we use ... just flour.

“We have found that many people who suffer food intolerances can eat our bread .. its just real bread, how it used to be made before commercial companies put profit before quality”. says Suzanne (Head Baker/Business Owner)