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 known as a ferment, biga or poolish), then quite a bit more water allowing the dough to be softer and lighter to catch all the big bubbles as the bread ferments before baking.

Already, we've added the following to our range:

French Baguette, Olive Oil Ciabatta, Pain Viennois and Pain Veinnois with chocolate chips

We also plan to have new products to sample & buy on Fridays when you come to collect.

Don't forget that all our loaves are made with organic flour and ethically sourced ingredients...

All other products can be found by collection or by searching for your favourite.

Whilst our official opening times are 5-7pm, we do try to finish our baking earlier than that, so if you would like to pick up by a certain time, do leave a note on your order and we will try to plan our baking to allow that.

As always, please can we have your orders in by 5pm on Thursday.

Thanks and we hope to see you on Friday,

Sara & Katie

p.s. If you have any allergies or questions do leave a note on your order or get in touch ;)