TAKE a look inside a new bakehouse before it opens its doors to customers for the first time this weekend.

Malvern Bakehouse has grown from a lockdown hobby into a full-time business for owner Aleksandra Moore.

Ms Moore was taught to bake by her mother and in lockdown began baking for neighbours as a hobby.

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From there it grew and now she has achieved her dream of an artisan bakehouse where she can share her passion for sourdough.

She said: "I started baking more and more when I stayed at home with my boys.

"During the pandemic, I baked as a way to share with others.

"One beautiful day a neighbour said 'You have a family to look after, you can't just give it to me' and went to pay for it but I couldn't take the money.

"Then one day I said to my husband 'Let's go, let's do it'."

At first, she began with a website and selling her sourdough loaves to domestic customers and other businesses as well as at markets.

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After five months of searching for premises and carrying out renovations, the baker is now ready to welcome customers to the Malvern Bakehouse on Church Walk.

"This all came together very naturally, these are recipes I have inherited and I haven't had training or gone to college.

"I'm very, very excited to open the bakehouse because there was something missing.

"I was hiding in kitchen on my own and felt like I was doing what I love but there was something missing.

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"I love what I do and want to spread the word about sourdough and its health benefits."

Making the sourdough breads takes 36 hours and Malvern Bakehouse uses local businesses Shipton Mill flour and Droitwich Salt.

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They will have sessions teaching people how to make sourdough and are already causing a stir with people stopping to look in the window or try the door.

Malvern Bakehouse opens on Saturday (January 15).

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