2018

We finished 2017 with our seasonal produce - a stollen and a malt loaf - alongside our usual range of 7 sourdough loaves for farmers markets. In 2018 we are concentrating on our classes - expect a follow-up class for people who have been on the Start It Up class and want to learn some new techniques - and, as always, experimenting with new recipes and techniques.
Pictures show our sourdough stottie, a crusty, flat and spongy loaf, and our sourdough christmas stollen.