Little Eye will be baking on site at the  Farm Feast food and drink festival on May 25-6 at Claremont Farm, Wirral. Come and see us there and make a loaf yourself! We will be baking in  an onsite Aga stove.

Bread from our Start It Up sourdough class on Sunday - first of the year at Claremont Farm, where the shell of a new food hub is up, housing future shop, food events and entertainments....opening in May...

Buying our bread

We are now concentrating on selling bread through direct orders as well as through Palms in West Kirby, and the West Kirby Farmers Market.
If you want to buy our bread, you can order direct either:
bread for collection 
on a Saturday morning in West Kirby
or
in batches of 6, by agreement (suitable for people with a bit of freezer space)

contact us at info@littleeye.org.uk and we can let you know what we are making, and the prices.

Only at West Kirby Farmers Market you will get a full range including our walnut bread, baguettes (ancienne) and new items like the chelsea buns in January.

All slow overnight sourdoughs handmade for you.

New line at the WK Farmers Market - the slow Chelsea Bun! They were all snapped up first thing. Maybe we can put them on the list for the our new Follow-Up class later in the year, in development at the moment.

A successful programme of classes for 2013 finished on Sunday. Another 100 sourdough bakers on the go (we hope).

Some feedback already in for the December class, from someone who already makes sourdough bread, saying:

"Just a brief note to thank you for your very well organised course yesterday. It was thoroughly enjoyable at exactly the right pace. You have made me feel more relaxed about bread making and I will continue to experiment and put my complicated technical book aside. 

Hope to return for any other courses you run and will try and seek you out at Farmers Markets." 

Julie C 
and from another home baker who had never used sourdough:

" I had a great day with you and Deborah. I left my fruit loaf till the next day and was thrilled with the result.

 The day was well planned out and worked well to have all the loaves ready to take home as well as one to finish at home. We were able to see the full cycle. So yes, the course met my expectations and followed the programme we were given. I would recommend this course to my friends.

  My two sons bought this as a birthday gift and I was delighted. I had never attempted sourdough. I always thought it was for the very advanced bakers so I was surprised that you could teach beginners your skills!

 I am not sure you could improve the way you have planned the course as I thought it ran very well."

Pauline F.

A half-sackful of wedding lunch-rolls. All hand-cut and rolled, as you can tell from the shapes.

Lots of interest in bread-making, sourdoughs, and our  dried sourdough starter ( available by mail order shortly). GQT presenter Matt Biggs had a few laughs and got a chance to savour the sour rye. A great event at Ness Gardens.

 In our recipe for making a sourdough loaf, which we gave with our starter kit, we mention wholewheat flour - this is the same as wholemeal flour........

We made a Courgette and Cheese loaf (using Ness courgettes) - it was a great, tasty moist loaf.