WHITE COTTAGE BAKING SCHOOL
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Crop to Crust

8/10/2016

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Had a great time at 'Crop to Crust', an event focusing on the whole bread-making process from start to finish - growing, harvesting, milling, baking (and eating!)

It was fantastic to meet local farmers and bakers, and we were delighted to be there showcasing Jon Cook's stone-ground, all-natural flour (milled at Fosters Windmill, Swaffham Prior) in our bread. We've used Jon's flour since the bakery started, and we're big believers in baking with local ingredients - both to cut down on food miles and to support local business.

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Photo: realbreadcampaign.org
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    Our workshops are run by award-winning sourdough baker Helen Underwood.

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01223 264557
helen@whitecottagebakery.com
  • Home
  • About Us
    • About White Cottage
    • News & Recipes
    • Contact Us
  • Workshops
    • About Our Workshops
    • Book Workshops
    • Buy Vouchers
    • Workshop Calendar
    • Info for Attendees >
      • Terms & Conditions
      • Recommended Reading
  • Residential Retreats
    • Auvillar, France
    • Tuscany, Italy
  • Reviews & Awards
    • Awards & Press
    • Workshop Reviews
  • Corporate
    • Hospitality & Teambuilding
    • Industry Training