Feedback from our June class from Sarah and Stu:

Thank you for a wonderful day and and for sharing your skills and knowledge.  We really appreciate all the hard work and the preparation that went into making the course run smoothly today and for the wonderful lunch you provided.  It is inspiring to see your dedication to keeping alive the art of making real bread as it should be made using simple good quality ingredients:  sharing that with others is a gift.  We hope to be able to make at least a passable loaf!

  pictures from the June course, we carefully turn out the doughs we made in the morning onto a tray to bake the light pain de campagne

There won't be any more classes till October as we are away in September - but we will be back with our usual sourdough start-up, and a new enriched dough class in the autumn.

Islay Malt Loaf
For our Real Bread Week bake, we were on holiday on Islay in the inner Hebrides. There is an old rayburn there, so I experimented with an Islay Malt Loaf, a fruity, sticky, moist sourdough loaf. It worked out well - and was popular with visiting friends with a glass of local malt whisky.
We used fresh flours from Golspie Mill, the only mill I could find milling stoneground Scottish grain in Scotland.
We will have another run at it, in our home oven, and then maybe try it on the local market.

We produce at least 8 different breads for farmers' markets - but that doesn't mean we aren't always trying out new products. Recent recipes developed for sourdough production include:












crumpets,oatcakes and oat pancakes

 blinis (for our daughter's engagement Do)

 chourico rolls (for 1386 Anglo-Portuguese deli in West Kirby)

and focaccia - soon to be available with a great pint of beer at a local alehouse

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.