Freshly baked…

First week open since lock down. And what a week.
We have made a few changes to the shop, bringing the gallery downstairs and moving the cafe out for the moment. Lots of art and gifts, and of course food.

Barry has started to go to outdoor markets, which now means each and every loaf is packed, in recyclable bags with stickers, once it has cooled. It takes so much more planning ahead, but we think it looks pretty good under the circumstances.

New product development is ongoing, and this week we had granola, omnoms (date, stem ginger and sesame biscuits), firestarters (chipotle, almond and cheddar biscuits), chocolate cake with rose and almonds, some trials into phyllo roll ups with feta and spinach, and sticky apple buns.

On Fridays we have been making a hotpot (slow cooked) meal with bread to match and we hope to continue. So far we have had Durban veg curry, Piri-piri pulled chicken, slow cooked gammon in cider, moussaka and Cape Malay lentil curry. Also exploring pizza with homemade passata and mozzarella. And last , but not least, we discovered Isle of Skye Black Pudding, and we have showcased it in a crustless tart with caramelised baby carrots and red onion. YUM.

Soda bread has been an ongoing journey. And we re finding it quite exciting! To date we have made herb and buttermilk, pecan and date, 3 seeded spelt, and dulse and onion versions