All the way back in 1984, Otley’s Bondgate Bakery started with a great deal of determination and a conviction to bake bread the way it used to be. In those days the Enterprise Allowance Scheme awarded budding entrepreneurs £40 a week to set up their own businesses. So that’s what Steve Taylor did.
It is crucial to us that ingredients are pure and unadulterated and instead of being reliant on mixes and additives, Bondgate has always been about real traditional bread making using locally sourced untreated flours.
Steve, along with his partner, Sally, brought with him a precious selection of family recipes that he learned from his grandmother, a lifelong baker and we still make her Parkin, Christmas Cake Flapjack (we call it Crunch) and Yorkshire Curd Tart.