Well, last week was a bit of a whirlwind! After the flurry of publicity following our two Gold Awards in this month’s World Bread Awards, we were invited to join Chris Mann on the Food and Drink Hour at BBC Radio Cambridgeshire. Chris, Emma and Heather were wonderfully welcoming and genuinely fascinated by the whole bread-making process. It may have helped that I went armed with a basketful of freshly baked bread and buns. Well, it would have been rude not to and we hate to disappoint. It turns out Emma is quite a big fan of our chocolate brioche buns!
The Food & Drink hour starts about and hour into the show, around the 60 mins mark, if you fancy giving it a listen:
Who knows, with all that enthusiasm for all things baking, maybe one of the team will be joining us in the near future to find out exactly what goes on in one of our workshops.
Whoop de whoop! Having entered some of our favourite loaves into the World Bread Awards last month, we have had to wait until now and the Awards Ceremony to find out how we fared. Having won Bronze, Silver and Gold awards in 2015 & 2016, the pressure was on!
But we did it! Gold for both our Five Seed Sour and our Scandinavian Rye. The former has been a favourite with our customers from the start (and winner of a Great Taste Award) so we thought it was about time we put it into the World Bread Awards. But the latter, our rich, dark, all-rye sourdough, is relatively new and a particular favourite of mine – not only because it’s a bakery staple for breakfast, lunch and tea, but because it took so very long to develop. Endless tweaking finally paid off, when the taste and texture finally met with the bread I’ve been dreaming of (and yes, I dream endlessly about food, both real and yet-to-be created! Don’t we all?).
So, perseverance and patience pays off. We all get there in the end. If you came along the journey with us – thank you. Now sit back, put the kettle on, bring out the butter and jam. It’s time for tea…
Bake at 180°C for about 30 minutes. If you have a digital thermometer, look for a brownie core temperature of 90-92°C. This will ensure your bake is crunchy on the outside and beautifully squidgy on the inside. If you don’t have a thermometer, check the edges of your brownies are shrinking away from the sides of the tin.
Allow to cool in the tin. When cold, cut and transfer to an airtight container where they will keep for as long as you’re able to resist them.
Everybody is looking for something different in their perfect brownie. For me, these are Brownie Nirvana. My work here is done.
We were delighted to be chosen to feature in the new 'Meet the Maker' series, in a short film produced by global website The Culture Trip!
The accompanying article can be found here and you can watch the video below!
This week we were thrilled to receive a portfolio of pictures from the wonderfully talented Naomi Davies. A long admirer of her work, we asked her to draw a selection of our most popular loaves in her inimitable style.
Credit: Naomi Davies (naomidaviesart.co.uk)
It's that time of year again! Ghosts are wailing, witches are wicked-ing, and we're baking up a storm. Read on for our Halloween inspired, (not-so) spooky recipe for pumpkin seed & pine nut bread...
Our workshops are run by award-winning sourdough baker Helen Underwood.