About the Bakery
Sara and her friend, Katie, trained as Bread Angels with Jane Mason of Virtuous Bread back in 2015 and have more recently completed a Five Day Intensive Bread course and further Croissant & Viennoiserie training with Richard Bertinet at his Cookery School in Bath.
‘I’ve been baking bread for our family for years and love the thought of partnering with fellow Bread Angel, Katie Baxter, to offer fresh, handmade bakes to our local community using organic flour and traditional recipes’. Sara Ward, Hen Corner
Within days of opening our Micro Bakery we had over thirty customers and are now baking a selection of loaves, buns, cakes and treats every Friday.
Organic: The majority of our flour is organic, we also buy specialist local flours to support British farmers. Our butter is British organic as is our milk in the sweet enriched breads.
Wild: We use wild Brentford yeasts in our sourdoughs and French breads and choose fresh and/or specialist dried yeasts for our Artisan, Daily and Enriched bakes
Traditional Grains: Most of our flour is from Shipton Mill in Gloucestershire.
Fair Trade: We choose Fair Trade sugar
Free Range: Our eggs are Free Range, often from the hens in the garden!
We don't post, ship or deliver, we invite you to collect your bakes straight from the kitchen!
If you haven't been before, we confirm full details once you've placed your order, any questions - just ask...
If you have an allergy dietary requirements and would like us to exclude an ingredient from a recipe, please let us know...