“Baked on t’ Avenues. Gone by dinner.”
A small neighbourhood bakery making sourdough, rye and morning pastries by hand. Everything is baked on site every day, and when it's gone, it's gone.
From the bakehouse · 28 October 2026
Our autumn favourite returns this week: soft cardamom dough with roasted pumpkin, finished with a cinnamon glaze. They're on the counter Thursday to Sunday until the end of November.
Saturday bread classes are also now booking. Spend two hours with Ellie learning to make sourdough from scratch, with six people per class and a jar of our starter to take home.
Baked on site from 4am, six days a week.
Prices in pounds. Allergen information at the till.
Every Friday evening the deck oven gets turned right up and the bakery becomes a little pizzeria. Same 48-hour dough, stretched by hand and blistered in 90 seconds.
Twenty seats inside, or order to take away. Walk-ins only, and we stop when the dough runs out.
Find us on FridayJust the two of us and one deck oven.
Trained for six years at a bakery in Bristol before coming home to open Pearson Park Bakehouse in 2019. Ellie writes the weekly bake list, shapes the sourdough, runs the Saturday bread classes and still serves on the counter most mornings.
Tom joined in 2021 from a hotel kitchen in York. He runs the three-day croissant process, makes every celebration cake and looks after the wholesale orders that go out at 6am.
“The sourdough is the best I've had outside London. I order two loaves every Friday now.”★★★★★ Sarah W., Hessle · Example review
“Cardamom buns are dangerous. Lovely staff and the coffee's good too.”James P., Anlaby · Example review
“Fantastic bread, but get there early on a Saturday. It sells out fast.”Michelle T., Hull · Example review
Rated 4.9 from 212 reviews
Loaves and pastries are held until 11am. Whole cakes need 48 hours' notice and start from £28.
Our country sourdough takes two days from start to finish.
Our starter, Doris, has been going since 2019. It's fed with organic Yorkshire flour and water.
Flour, water, salt and starter are mixed by hand, then folded every half hour for three hours.
Each loaf is shaped, put in a cane basket and left to prove slowly in the fridge overnight.
Into the deck oven at 250°C for 40 minutes, and on the shelves by 7am.
Two hours at the bench with Ellie, learning to make sourdough from scratch. Six people per class.
Gift vouchers from £10, redeemable on bread, cakes or classes, and valid for 12 months.
We supply bread and pastries to a small number of local cafés, delis and restaurants, with deliveries from 6am, Tuesday to Saturday. Ask at the counter or email us for a wholesale price list.
Everything is made in one small kitchen, so traces of any allergen are possible.
| Product | Gluten | Milk | Egg | Nuts | Sesame |
|---|---|---|---|---|---|
| Country sourdough | ● | ||||
| Dark rye | ● | ● | |||
| Butter croissant | ● | ● | ● | ||
| Almond croissant | ● | ● | ● | ● | |
| Cardamom bun | ● | ● | ● | ||
| Gluten-free loaf | ● | ● |
One gluten-free loaf on Fridays. It's made in the same kitchen, so it isn't suitable for coeliacs.
Yes. Whole cakes need 48 hours' notice and start from £28.
We supply a handful of local cafés and restaurants. Ask at the counter for wholesale prices.
Well-behaved dogs are welcome, and there's a water bowl by the door.
Pearson Park Bakehouse12 Bread Street
Hull HU5
(example address)
Opposite the village green, with parking by the church.
+44 1632 960214
hello@pearsonparkbakehouse.co.uk
Orders by WhatsApp: +44 7700 900214
Little thank-yous for our regulars.
Two butter croissants for £4.
Free garlic bread (worth £5) when you order two pizzas.
Earn 1 point for every £1 you spend. See what your usual spend gets you:
The questions we get asked most at the counter.
Ask Ellie at the counter, or message us on WhatsApp.Two days. We mix in the afternoon, leave the dough to prove slowly in the fridge for about 18 hours, then bake from 4am.
Stoneground wheat and rye from a mill in the Yorkshire Wolds, and organic white flour for the pastries. No improvers or additives.
Yes. They're laminated by hand with British butter and take three days from start to finish.
In a paper bag or bread bin, cut side down. It keeps for 3 to 4 days. Slice and freeze it for up to 3 months and toast from frozen.
We only bake what we can sell fresh. Pre-order by 4pm to guarantee yours. Anything left at closing goes to a local food bank.
We're a small team, so everyone gets their hands in the dough.
Tue–Sat · early starts from 4am
Saturdays 7am – 2pm
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What we’ve been up to lately, straight from our socials.
Sourdough, rye & pastries baked on the Avenues 🥖 Pre-order by 4pm
Pumpkin spice buns are back on the counter Thursday to Sunday 🎃 Get there early, they went by 10 last weekend!
2 days ago