Hen Corner Micro Bakery
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Brought to you by the letter I and the number 2...

Brought to you by the letter I and the number 2...

Katie and I really enjoy baking for you, and whilst we have some favourites that are ordered each week, we do like to offer some specials now and then to keep things interesting... This week, we are baking some classics from around the world, which loosely fit into the Sesame Street formula of 'brought to you by the letter I and the number 2'...  Two of the breads begin with the letter I and from America we have 2 breads! Therefore, Friday 3rd March will find us baking extra: Irish Wheaten Soda Bread Italian Ciabatta New York Bagel San Francisco...

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Brought to you by the letter C and the number 3...

Brought to you by the letter C and the number 3...

I think we are showing our age, who else remembers Sesame Street? Katie and I really enjoy baking for you, and whilst we have some favourites that are ordered each week, we do like to offer some specials now and then to keep things interesting... Therefore, this week is brought to you by the letter C and the number 3... Friday 24th Feb will find us baking extra: Challah  Cheesy Cider Batter Bread Cranberry & Pecan Sourdough  Triple Choc Meringues  All other products can be found by collection or by searching for your favourite. Don't forget that all our loaves...

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Practise makes perfect!

Practise makes perfect!

Thank you to all those that bought bread from us last week, we hope you enjoyed it, especially if you tried one of our new products.... We are continuing to practise new recipes and last Friday found an element of break through with the ciabattas. Our first couple of attempts looked right on the outside but were missing the signature large bubbles on the inside. Adding more water to the dough helps the bubbles form more easily, but results in a dough that has the consistency of warm custard! Last Friday we somehow managed to fold the custard style dough...

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Lay a little egg for me!

Lay a little egg for me!

Thank you to all those that bought bread from us last week, we hope you enjoyed it, especially if you tried one of our new products.... Whilst it's often cold and frosty, or dark and damp, we are getting more light as each day gets longer. This is good news for the chickens who thrive on sunshine to encourage them to eat enough food to sustain themselves and lay more eggs. Traditionally, 14th February is the day that pure breed hens start laying again after their winter break and, fortunately, some of ours have started early allowing us to offer...

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Bubbles in the bread...

Bubbles in the bread...

Thank you to all those that bought bread from us last week, we hope you enjoyed it, especially if you tried one of our new products.... We spent quite a bit of time on Friday practising the new techniques, recipes and skills and are really keen to integrate all that we've learned from our recent training with Richard Bertinet into our baking for you. We hope to add new products over the coming weeks as we practise again and again. A challenge with the French and Italian breads is working with a pre-dough that we make the day before (sometimes...

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