We won!
Our Sourdough Babka,, the Country sourdough won bronze in 2018, the Cheesy sourdough won Gold in 2019 at the World Bread Awards and My Sourdough won 1st prize at the Small Food Awards 2018
OUR bread
- Rustic sourdough: a gorgeous flour stoneground in a traditional water mill, mixed with millet, sunflower seeds, poppy seeds and malted wheat
- Beetroot sourdough
- Wholemeal sourdough: about 75% wholemeal, the rest white flour
- 100% rye sourdough: dense and flavourful, delicious as thin slices to go with cheese
- Challah: very soft, slightly sweet plaited bread
- Order bread here
Strudel
Our strudel is made from lovely crunchy pastry filled with a variety of delightfully sweet or savoury fillings such as apple and cinnamon, sweet cottage cheese with vanilla, morello cherry, walnut, poppy seeds — even sweet and peppery cabbage if you’re feeling adventurous!
Great treat for a savoury starter or a scrummy dessert. You can reheat these in the oven for 10 minutes, but they are great cold too.
KEEP CALM...
- Spinach strudel packed with spinach and three cheeses
- Sweet cheese and morello cherry strudel
- Apple strudel: a classic, but with a fluffy pastry and a lovely hint of cinnamon
- Vegetable strudel: a tasty mix of organic vegetables ( carrots, broccoli, sweet corn, asparagus, peas, spinach) instant lunch.
BREADMAKING CLAsses
Come and learn to bake bread in my kitchen in a small friendly class. During our time together, we will have fun baking some white or wholemeal loaves, a rye bread, rolls, sodabread and focaccia to take home. We will sample our fresh bread over a meal and have a chance to chat. I will provide detailed notes, so you can get great results at home straight away.
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