BREAD MAKING COURSES

We run popular monthly BREAD-MAKING COURSES, making 4 different types of bread by hand using our own 25 year old sourdough starter.
For details see the page Our Bread-Making Classes

NEXT CLASSES
Next Date
We are just setting our early autumn dates and will be posting shortly.
One day classes are from 10-4 with lunch included and 4 loaves to take home cost £95 pp.
email us info@littleeye.org.uk to book your place or let us know you are interested at info@littleeye.org.uk




Monday, 13 June 2011

What is Little Eye Bakery?



The Bakery
Launched in 2010 at the first Hoylake Food Fair in Wirral, to meet and stimulate demand for local, high quality craft breads, Little Eye Bakery is a small-scale family business which produces a range of sourdough loaves for customers, farmers’ markets and local outlets such as Honest-to-Goodness vegan/organic grocers, Palm’s delicatessen and Aubergine cafe. 

Why Little Eye?
Little Eye is a local island in the Dee Estuary - our bakery is also small and local, but we also keep our little eye on the wider worlds of  yeasts and bacteria, economies and the eating habits of people today. We keep it simple, and concentrate on harnessing natural processes for healthy foods. And we have a lot of fun amidst the demands of the deadlines.

Why do we make bread?
Malcolm Williams has 25 years baking and cookery experience (including pioneering London sourdough bakery Natural Rise in the 80s, and a 6 month stint on the night shift at Mother's Pride factory in his younger days). After 15 years in community regeneration, as a project director in a number of housing and renewal programmes, he went freelance in 2011, and decided it was time to set up the bakery to bring together the experience and skills.
His wife Deborah is the daughter of a master baker and has also been home baking for 20 years - she works on our courses and at food fairs.

Malcolm is a believer in the slow food approach, and bringing together ancient and modern breads  - working with wild yeast starters, slow fermentation techniques, hand-kneading, and organic and local sourcing. There are no preservatives or artificial additives. He works largely from home, making a variety of hand-moulded and tinned breads.
He also cooks in wood-burning stoves, and on naked flame, serving up pizzas and chapattis for  outdoor parties.

Little Eye now brings the experience of locally, traditionally-made sourdough breads – with excellent flavour, vitality and lasting qualities - to wider  Merseyside and Northwest audiences.
We love innovating, so expect new products from us in the shops and at local food fairs.

No comments:

Post a Comment