About us
Fox Bakehouse has been baking on Redleaf Avenue for long enough that most of our customers no longer need to say their order.
Why we stay small
There is a version of this bakery that makes four times as much. It needs a bigger mixer, a proving cabinet on a timer, and pastry that arrives frozen in sheets. It would be easier and it would make more money.
We have not done that, because the thing people actually come in for is the part a machine cannot do — someone deciding, by hand, that this strudel has enough apple in it.
So we make a fixed number each morning, and when it is gone, it is gone.
How we work
Nothing on our shelves was baked somewhere else, and nothing was baked yesterday. If it did not come out of our oven this morning, we do not sell it.
Apples are peeled and sliced each morning rather than tipped from a tin. It is slower, and it is the whole difference in the strudel.
Six breads, six pastries, a handful of cakes. A longer menu would mean cutting corners on all of it.
The gift box
Most of our whole strudels are going somewhere — a lunch, a birthday, someone's place on a Sunday. A paper bag does not survive that trip.
So we make a flat rigid box sized to one whole strudel, with a board underneath it. It travels flat in a car, it goes straight onto a table, and you are not chasing a container back at the end of the afternoon.
Come and see us
We bake in small batches through the morning, so the best time to come is early. Whole strudels can be set aside if you call ahead.