We've opened a new sack of flour and are ready to bake!

We are back in the swing of regular baking and, if you haven't tried them yet, I'd love to introduce you to a couple of favourite loaves of mine:

This is made with an award winning speciality blend of eight grains, including rye, oats, maize and wheat, along with seeds to produce a wholesome strong multigrain bread flour. 

Organic Cotswold Crunch

This bread is a real winner due to its flavoursome, malty aroma with added texture from the wheat flakes.

Both breads are available in a variety of shapes and sizes or as rolls.

Fancy learning to bake your own bread?

Coming up we have:

Introduction To Making Bread

• Thursday 22nd February
• Tuesday 19th March
• Wednesday 3rd April

Introduction To Scandinavian Baking

• Wednesday 6th March (sold out)
• Tuesday 16th April
• Wednesday 15th May

Full Day Making Sourdough

• Tuesday 27th February
• Tuesday 30th April

Introduction To Easter Baking

• Tuesday 26th March

Future bookings:  Due to Eventbrite’s updated fee structure, from 1st Feb, we will be asking guests to pay a small booking fee when they buy tickets online. Why not plan ahead and book before the end of January to avoid this? Our full range of courses can be found here. Of course, if you’ve been before, get in touch directly for 20% off your future bookings.

Weekly Micro Bakery