Specialities

Here at Asa Nicholson's we pride ourselves in having a wide range of the finest quality products.These range from everyday items such as bread and teacakes through to the finest confectionery. All our products are hand made at our bakery by our craftsman bakers.

Many of our products are made to traditional Yorkshire recipes such as our world famous Haverbread, our Yorkshire curd tarts and our finest Rich fruit cake.
Some of our most popular lines are unsuitable for postage. However, these can be purchased directly from our Bakery shopTearoom and Wholesale shop.

The most popular lines include our famous Vanilla slices, Fresh cream cakes, Japonaise fancies and many more delicious confectionery items.
Savory items - Cornish pasties, Sausage rolls & Pies are baked fresh daily, along with Bread products, Plain, Currant and Brown teacakes. Please enquire for "wheatfree" products..

Discounted prices for bulk purchases in the Wholesale shop.

Havercake

WHAT IS IT? - It is made with whole oatmeal, wholemeal flour, salt, a raising agent and water. First made 1000 years ago it was known in different areas by other names (eg - Oatcake). HAVER is an old norse word meaning OAT. It was the staple food of the people.

WHY IS IT GOOD FOR YOU? - The content, high in fibre makes it a very healthy product to eat.

WHY DID IT GO OFF THE MARKET? - This was not due to lack of demand, but of supply. In our machine age, people are not willing to learn the craft, which is a very tedious process, and by the most skilful produces only 3 cakes per minute even with an assistant.

HOW IS IT MADE? - The mixture was made the night before and stored in an earthenware bowl or wooden tub which had contained the previous day's mix without being washed out. Although known as dough it was a mixture similar in consistency to cream. A small amount was first poured on to a scored wooden board covered with dry meal and transferred on to another board covered with a cloth. Next came the specialized action: the mixture was flung from the cloth on to the bakestone (bakstun) producing an oval-shaped cake. In later years the cloth was incorporated into a tram. The bakestone was originally clay, then sandstone, then slate, and finally metal.

NOW FOR THE TASTY BIT !! - When freshly baked and soft it is delicious spread with butter, cheese, jam or treacle / syrup and made into a 'rolly-polly'. When dried it will keep for long periods. It used to be hung on a creel called a 'bread flake' or breead fleeok in the heat of the kitchen and looked like limp washleathers. When dry it curls and becomes crisp. It can be broken into hot milk as a pudding; it can be dipped into gravy or wrapped around a slice of juicy meat for an unbelievable delight!