Fika Exeter

It’s Real Bread Week 🌾 - a campaign raising awareness of additive-free bread. Do check out the Real Bread website and The Real Bread Campaign Chris’s incredible work to make bread better for us.

I was asked by Robyn to do a South West Grain Network takeover this Saturday, but as a one-woman show doing a bigger bake than usual, I sadly can’t make it work this time. Still, I wanted to share what Real Bread means to me.

For me, it begins with the soil - and the farmers who nurture it with care and respect through agroecological practices. It continues with the millers who stone-mill those beautiful, diverse grains with equal dedication.

It’s the direct relationships and trust I’ve built with local farmers and small-scale millers, and being part of the wonderful - an amazing grain network who has made so much of this possible - connecting a gorgeous community of farmers, millers and bakers.

And of course, my customers - who have supported me since day one, when I began this incredible journey four years ago - championing locally, regionally grown heritage, ancient, and diverse grains to help create a stronger, more sustainable grain and food system. Not once have they asked for sourdough bread made with white, processed commodity flour.

Then there’s the true magic - milling those grains into flour on my two Mockmills, mixing and shaping them into loaves, and knowing how much they’re appreciated, shared and enjoyed around your tables.

Real Bread, to me, is so much more than flour, water, salt & time 💛.

I’m also humbled to have been mentioned in Baking A Better Tomorrow - The Grain Changers, the magazine was published last Saturday (21st Feb). You can download it via the link in my bio - it’s an inspiring read. I’m hoping to have physical copies to bring along to my pop up at Pullo on Saturday.

Photo 1 - 🙏🏽, Photo 3 - .If you zoom in, you can just about spot me in the combine with Rob , Mariagertoba harvest 2025 💥, Photo 2 - & Photo 8 - from the SWGN harvest celebration back in October 2025 💚.

🌟 TAKING PRE-ORDERS FOR SEMLOR FOR SHROVE TUESDAY NOW!!!🌟

Every year I bake Semlor for Fettisdagen (Fat Tuesday or Shrove Tuesday as you call it) as that is THE actual Semla Day in Sweden 🥳.

You can preorder your Semla / Semlor as of now until this Sunday 15th Feb 10pm - please see link https://fikaexeter.square.site/s/order . Collection from my house in Welcome Street on 17th Feb between 5-6pm.

Come and Celebrate Semla Day with me! 💛.