Little Eye leads Real Bread publicity - plus our next baking class date

 Little Eye Sourdough is featured in local press articles about the national Real Bread week.

https://www.wirralglobe.co.uk/news/25866812.real-bread-week-enjoy-fresh-bread-wirral/

Have a look!

And our next bread class is in West Kirby on March 29th - only 2 places left. 1-6 pm, 4 loaves made, to take home, cost £100.

2026 Sourdough baking classes date - Feb 15th.

 

Come and try our sourdough fruit and cinnamon loaf, which we serve during a break on our baking courses. The next sourdough baking course is on February 15th 2026 - booking now open.

The day begins at 1pm and finishes around 6pm, with four different sourdough breads to take home, plus some starter of your own. Small class numbers keep the class informal, and all loaves are made by hand.

Email us at info@littleeye.org.uk

AUTUMN course dates announced

 We are delighted to be back for some autumn bread-making classes.

Our first date is October 25th.

As usual, we will be at the St Bridget's Centre, making four different sourdough loaves, plus a pot of starter, to take home.

Our informal, hands on classes last from 1-6pm, with a tea break for a freshly baked fruit loaf and soft drinks.

Come and join our baking session, learning new skills for a relaxing (and busy!) afternoon.

A second (provisional) date for November 9th will be firmed up shortly.

 Sourdough Bread Classes 2025

We are taking a summer break from courses, and will be back in the autumn. Dates will be posted for September to December, later in the summer.

Come and enjoy a day's baking with us, making and taking 4 loaves home, plus our 30 year old starter.

We baked some sourdough stotties this weekend - white sourdough with a some milk and mashed potato mixed into the dough, giving a lovely soft, spongy loaf with great crust flavour.

We are just fixing some bread class dates for early summer, starting as soon as the weekend of May 3 and 4. Dates will be out very soon, so do email and let us know if you are interested.

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Christmas bread and New Year Bread Course dates

 We were in Greece this autumn and inspired by wonderful old mosaics, walking and food and drink. Our Christmas bread this year is a Greek celebration loaf, with aromatic seeds.

2025 Bread courses - now booking for Feb 8th and March 2nd, both 1-6pm, 4 types of sourdough bread made on the day, £100pp.

 

Places still available for our courses, on Oct 17^th 1-6 pm (1 Place), and Nov 17^th 1-6pm (3 places).

Book now for £100, making 4 different sourdough breads by hand, to take home.

2 more Great Taste Awards of black olive loaf and cheese & cayenne oatcakes

 West Kirby micro bakery takes two stars at Great Taste Awards 2024 | Wirral Globe

This link takes you the pages of the Wirral Globe and gives details of our recent award of 2 Great Taste Awards (one star).

 

2 places left on our course on June 15^th 1-6pm in West Kirby. £100pp making 4 different sourdough loaves to take home. Contact us at info@littleeye.org.uk

Wild Garlic loaf and new course date

 Springtime always brings a chance to make our popular Wild Garlic and Cheese bread

A new course date is set for June 15th.

Details: 1-6pm, making 4 different sourdough loaves. £100, St Bridget's Centre, West Kirby.

Extra sourdough bread class date

 Our popular Start It Up sourdough baking day is now booking for April 20th, 1-6pm.

April 6th is full, and there is only one place left on May 11th, so we're squeezing an extra day in.

On the day each person makes and bakes 4 sourdough loaves by hand to take home, plus some of our sourdough starter.

Join us for an informal, hands-on day in West Kirby, Wirral.

£100pp, including afternoon tea break with freshly made sourdough fruit loaf.

 Come and join us for a sourdough baking day on Feb 3rd 1-6. We make 4 loaves to take away, plus a tea and coffee break to sample our spiced fruit loaf.

£100 pp, in West Kirby, the Wirral.

 With Christmas approaching we are making our seasonal Little Eye Stollen. Made every year for the last 12 years, the sourdough Stollen features our own freshly made marzipan and a rich mix of fruit and nuts.

 Next Sourdough Start It Up Course date is now NOVEMBER 12th at 1 pm.

Our October 22nd course is now full. 

The course is at The St Bridget's Centre, West Kirby.

For more info and booking information please email us at info@littleeye.org.uk

Our Next Sourdough Baking course day

 Our next baking day is in West Kirby on October 28th, 10-4, making 4 different types of sourdough bread, with a light lunch and starter to take home included.

Join us for an informal day.

£ Cost 100

More Great Taste Awards for the sourdough microbakery.

 

We are pleased to have added three more Great Taste stars to our awards - 3 one star awards for our Islay Malt Loaf, our Oatcakes with seaweed, and a very seeded Rye with Linseed and Sunflower. It's great to get recognition for our own own-recipe breads and tiny microbakery in the wider world of commercial baking.

https://www.wirralglobe.co.uk/news/23698259.little-eye-sourdough-wins-three-great-taste-awards-2023/ 

 

Bread-making course news

Join us to make 4 different sourdough loaves, on January 21st or March 25th, in West Kirby, Wirral. We have an enjoyable busy day. Ally went to our last day only 6 weeks ago and wrote to say

'I thought the format worked brilliantly and I really enjoyed it! I’ve now done about 30 loaves since we met. Always the ‘everyday sourdough’ and it always tastes great.'

We have vouchers available for anyone giving a gift.

Bread-making last weekend

We held a workshop for 8. It was a relaxing and also fun day, with lots to learn and take away.

LITTLE EYE CELEBRATES 10 YEARS AS CO-FOUNDER AND -ORGANISER OF WEST KIRBY FARMERS MARKET

I wrote an article about the market for local magazine The Lake:

10th birthday of West Kirby Farmers Market – a tale of DIY There really is something for everyone at our market – whether it’s the ever-popular Funky Flapjack cakes, or the newer Fermentation Station kimchi and kombuchka About eleven years ago, a few local growers, local food enthusiasts, a food writer and producers formed a food group. We were keen to explore ideas for improving production of fresh, local foods and enabling and encouraging people to shop locally. We’d heard about the Incredible Edible projects, allotment schemes and Wirral Farmers Market in Birkenhead – and in the end we decided the best way forward was a DIY West Kirby Farmers’ Market. With organizational support from Transition Town West Kirby to get us going, we set up our voluntary community organization, with an Organisers group, and a supporting Volunteers group, and started the endless search for local producers within 30 miles, or occasionally a little further, growing or making good quality food. We discovered a whole new world of hard-working, co-operatively-minded independents – chutney and jam makers in their kitchen, fruit-growers and juicers, to small-scale farmers such as Dolwen selling meats and others making cheeses and yoghurt. Markets aren’t just about buying food, but an exchange of ideas and good practice for growing, cooking and the enjoyment of eating and drinking We set up the first Hoylake Food Fair in 2011, and then West Kirby Farmers’ Market in 2012. We launched ourselves on BBC Radio Merseyside with a Market Special Sandwich, made with Little Eye sourdough bread, Dean’s ham (from Roberts the butchers) and fresh salad from John Jones stall. These days, you can have Pen-Y-Lan bacon in your hot buttie at the market, or take-away veggie samosas. Over the years, producers have come and gone: currently over 20 producers bring their fresh and local foods to market. Many of them do markets each weekend, travelling as far as Macclesfield or Mold. Customers come specially from Liverpool, across the Wirral and even North Wales to buy speciality sourdough breads, charcuterie and freshly roasted coffee beans – and you can get a fresh cuppa whilst you shop. Good local food for a sustainable future – it might be jargon but it tastes great and we need all the traditional techniques and varieties we can keep alive! Farmers’ Markets are part of a great tradition of local, small-scale production, and keep alive cooking skills – two of our newest stalls are award winners Fermentation Station and North by Sud-Ouest charcuterie, both making newly popular foods, but also reviving and developing very traditional artisan skills. Alongside John Jones fruit and veg stall, you can find Mrs Bourne’s popular Cheshire cheeses, and Larkton Hall’s alpine-style cheeses: and producers do many more things to keep local food culture alive – from bread-making and chocolate-making classes, to hog-roasts, to start-up businesses making bottle-conditioned beer in Hoylake. Come and join us – there is something for everyone Covid set us back a bit. Now we are picking up speed again, though some people are feeling the pinch – but there is no better value for money, or for health, than buying and eating traditional, small-scale local foods – and having a good chat with producers, and maybe friends in the caff. I haven’t been able to mention all our traders in this article – but have a quick look at our producer list online ( www.westkirbyfarmersmarket.co.uk/producers.html ) , and you’ll see the great choice – and you can make up your own version of Farmers’ Market Sandwich or, these days, a fantastic Platter. Next markets are from 9-12 on November 26 and December 17, at St Andrews’ Church on Meols Drive Malcolm Williams, Little Eye Sourdough

Places still available on our sourdough baking workshop on Saturday October 8th - November 5th is now FULL - send us an email to register your interest and we'll send you booking info. Make four sourdough loaves to take home. £100 for a 10-4 day.