Small Food Bakery

Mixing brioche! Eggs from Flour from Emma , local honey, sea salt, and a sweet starter for the leaven. Part way through the mix Ill add some soft cubes of cultured butter. I love this dough beause i can make so many things with it. Its a long and very tightly controlled process, beginning on Tuesday morning building the starter, mixing the dough wednesday morning, shaping prosucts wednesday evening, they rise through the night and baking Thursday morning. Another thing i live about this dough is that it holds perfectly in the fridge for the entire week, so althiugh its a tricky one with very little tolerance for error, i only have to make it once a week. This batch was made with organic mulika grown by Alex and Hannah in Yorkshire and milled by Emma , but ive made this dough for many years and used all kinds of different wheat varieties, each of them bringing a different character to the season. This dough will become many things; Egg in the middle, doughnuts, fruity custard pastry, cornetti, pain au raisin, french toast, struesel, jazzy buns and cheesy buns. I'm excited for the week ahead, come see us to find out how it ends up. Thursday, Friday, Saturday 9.30-4

And if anyone would like the formula we use, type Yes please in the comments and ill send it over.

Kim x

Our last bakes for 2025 and we are feeling all Christmassy. Open a bit later this week Thursday & Friday 9.30 to 5pm, Saturday 9.30 to 4pm

Text or whattsapp 07466 032 527 if you want anything saving:

SWEET THINGS:
Mince pies, Mince pie with hazelnut frangipane, Mincemeat custard crumble brioche bun, Orange almond frangipane tart, Poppyseed cake, Gingerbread, Quince custard crumble brioche bun, Panella caramel shortbread, Benedict bar, Cheesecake, Sourdough bread and butter puds.

SAVOURY THINGS:
Puff pie with leek & potato, Sourdough scones (Westcombe cheddar & Leek), sausage roll, Egg in the middle brussel sprouts, chilli & cheese, pizza (from 12.30 each day) also featuring sprouts, pork, pear, chestnut, leeks with potato, fresh cheese, lemon and rosemary)

BISCUITS:
Pistachio shortbread, gingerbread foxes, Walnut & coffee, Oaty hazelnut, Chocolate freckles, Sour cherry amaretti, Chocolate amaretti, Sourdough cantucci, Chocolate, rye hazelnut cookies. Gift wrapped tins - 3 flavours of sweet biscuits, Cheese biscuits, Cheese & rosemary, cheese & chili, Gift pack of all three savoury biscuits.

SOURDOUGH BREADS: Radford massive, Seedy massive, Table
loaf, AhHa! spelt & rye, Rye, Seedy rye, Rye hazelnut raisin & honey, Brioche, Bumps, Baguette (bumps & bags from
12.30 each day)

PANTRY: New range of pasta, Lots of cheese, westcombe salami, potted pork, full range of Hodmedod beans, peas and pulses, Bakery made jam, pickles, kraut, marmalade and chutney. Loads if different local honey.

GREENGROCERY: Chestnuts, 3 varieties of lemons, 3 Varieties of tangerine, Clementine, New season orange, Seville orange, Finger lime, Pomelo, Pink Grapefruit, Pears, 3 varieties of apple, kumquat, Cavelo Nero, Red Russian Kale, white and red cabbage, Chioggia beets, Red beets, Allouette potato, Acoustic potato, Salad bags, Cauliflower, Fennel, Onions, Leeks, Sh*take, King oyster, Chestnut and Lionsmane mushrooms, 3 varieties of squash, Celariac, Jerusalem artichoke.