New outlet for our breads in Oxton, Wirral

The newly-launched Fifty-Eight Deli in Oxton is stocking fresh Little Eye sourdough on Tuesdays and Saturdays. 

In the heart of Oxton village, the deli will have a good range of local produce, cheese from @liverpoolcheese, cold meats and craft beers.

Feedback for our bread classes - three years-worth of feedback in a picture! Over 300 people from Flint, to Bolton, to Bristol and all over Merseyside. Come and join us!

Markets Markets Markets

October is a 3 Market month for me - Hoylake, Heswall and West Kirby.
Knocking out 9 different breads for the market is a big baking day for a micro-bakery - and the strange autumn weather makes the sourdough timings a bit wobbly - or bubbly. All part of the fun.  


And still making our Pao Sourdough for 1386 deli.

Order a batch of 6 loaves and I will bake them to order - rye, wheats/spelt

It's a busy time at the micro-bakery

Not only making our loaves for Whitmore & White, the food hall in Heswall, we have started making bread for the Deli1386 Anglo-Portuguese venture in West Kirby, and make orders for around a dozen local sourdough eating residents and businesses.
And a few rolls for dinner parties and the like including upmarket chef-in-your-home Ruth Quinlan.

We've started making a rye and spelt sourdough for Jan and her family - I'll be posting the recipe this week.
Maybe we'll make it at our next class in October........

Make Your Own Bread!
Rye and Spelt Loaf  - see our Recipes page for the recipe - it's sourdough of course, so you will need a sourdough starter. You can buy one off us or start your own. Also see our Recipes page.

Little Eye is looking forward to getting our Autumn classes scheduled - to get things rolling, we have set out first date for October 3rd at St Bridgets kitchens in West Kirby, 10am till 4 am.
Recent emails from people who enjoyed the class include these from Rose:
"

My baking is still going strong thanks to your marvellous course in April.  I'm pleased with the results most of the time, though I find my rye loaves tend to be sticky, so only good for toast, any suggestions?

Also, I'd love to bake the delicious fruit loaf we baked on the course (sultanas and fennel), please can you send me the recipe?       "

 and Doerte:

I am still having fun making sour dough bread, and was wondering whether you would kindly forward me your raisin bread recipe, which I seem to have forgotten.

My family are really enjoying the bread. 

Bread-making is a great source of enjoyment, and as the emails show, people go on to develop new recipes and improve - and we enjoy helping in that process.

Our recent Start It Up class - with our back of house team Oli and David getting to grips with the baking

KIWI cultures

There are some big sourdough culture businesses in the rural society of New Zealand - look at
http://www.breadnz.com/en/index.htm
 or
http://www.breadman.co.nz/
We are over there for a holiday and adventure and hope to track down some interesting bakers and cultures - amongst the beaches, mountains and cities.

Back mid-March, for bread-making and the class. Maybe with a new Kiwi culture or recipe?

Palms delicatessen in West Kirby is closing down. It has been bought by Rubens Coffee stores. We have sold there for the last 3 years - for the moment, it is not clear whether the new shop will be selling bread, or not - so anyone who wants our bread in West Kirby, do get in touch by email ( info@littleeye.org.uk ) or phone 01516259221 if you want to order direct from us in the meantime.

Little Eye bread still on sale this and every 4th Saturday of the month at the West Kirby Farmers Market - and on Saturdays at Whitmore and White food hall in Heswall.