News! Change!

“Where have you been? What’s ga’an on?” I hear you all cry. Well. For those not in the know, I needed a change. I needed to get out of the house. So since the start of September I have been working in the kitchen of The Sawmill cafe at Nether Wasdale. I am loving it.…

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Scones

I happen to bake scones. I don't actually think that I've ever had them on the list for my weekly bake, but I can and do make scones for folk. When I was little my mother would bake scones and she really would be able to whip up a batch when a friend called to…

New Online Bread Ordering Portal

My ordering process is nothing if not personal. I decide what to bake, text customers at the start of the week, ask that they let me know their orders within 24 hours and then panic bake at the end of the week to get it all done. The last couple of months have been busily…

Sarah the Baker

I don't have any tattoos - but last week I branded myself. It was an accident. My forearm now sports an impressive chevron mark from the corner of a loaf tin that was cooling next to the sink. Ouchie. Of course, this happened slap bang in the middle of my baking day so it was…

My Food Heritage

At the end of October I was in Cornwall for a wedding. "Who's getting married?" folk asked when I told them what I was up to this half term. "My second cousin", I replied. She is a dear lady who is a couple of years older than me, and this wasn't her first rodeo, if…

Being Green

I'm about to run out of paper bags, and in ordering some more from Vegware, it occurred to me that I tend to make choices with care for the environment in mind and that I should let you know about this. So here is a braindump of all the aspects of my business which help…

Slow, Slower, Slowest – Enjoy Autumn

My white sourdough levain photographed this morning. Last week, on Tuesday evening, I mixed up the levain for the Dense Danish Rye bread as per usual to let it get all bubbly and lovely so that it would be ready and active for mixing and baking on the Wednesday. Now, you might remember that last…

Ingredients

I've not really written about ingredients and considering that they are fundamental to my business, I thought I should give them a mention. I get most of my ingredients in bulk from a Yorkshire-based co-operative called Suma. This means that I can get the best, often organic, often fairtrade ingredients at wholesale prices. (If any…

Prices and Allergens List

Yeasted Breads: White loaf £2/£3 Gluten Brown loaf £2/£3 Gluten Apple Raisin and Oat loaf £3/£4 Gluten, Milk, Seeded Rye (dense, German style) £2/£3 Gluten Focaccia (20cm diameter rounds with various toppings) £2 Gluten Yeasted Treats: Apple and Cinnamon Babka (small) £4 Gluten, Milk, Egg Bagels - plain/black sesame/sunflower £.0.50 each Gluten, /Sesame/ Fougasse (sprinkled…

Developing Flavour

A fortnight ago, before the school terms started once more, me and my family spent a glorious week boating on the Norfolk Broads. Before I started packing for the trip, I idly checked the boat's specifications and was happy to see that it had an oven. Right then. I'll be baking bread: and so I…