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Hand Delivered Goodness

The One Mile Bakery – Cardiff – 14 August 2019 17:08

Yeasted wholemeal tin loaf .
For those of you that don’t make your own bread, you honestly wouldn’t believe how easy it is to make a loaf like this. Perfect for sandwiches and toast. Wholesome, nutritious and delicious. This is #realbread …. 4 ingredients, no more!! Why add more??!!!! .
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#ombcardiff #deliveryday
#bread #realbread #goodbread #baker #bakery #microbakery #handmade #homemade #artisanbread #yeasted #yeastedbread #igbread #igbreadclub #instabread #breadporn #cardiff #additivefree #realfood #goodfood @global_knives_uk #tinloaf #wholemealbread #realbreadcampaign

Just wanted to thank Nick him for a thoroughly enjoyable day today! My opinion of the day is - it was well planned and paced, relaxed and very informative. A great atmosphere helped by a very friendly mixed group, catering during the day was also excellent. And by the way my family (and I) loved the produce!!
Philip Reynolds
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Egg Florentine Tartlet Recipe

It was great fun doing Foodie Friday on the BBC Radio Wales, Eleri Sion show again. Here is the recipe for the dish I made for the show. Egg Florentine Tartlet Shortcrust Pastry 225g plain flour 150g chilled unsalted butter 1 egg and 1 egg yolk   Mornay Sauce 30g unsalted butter 30g plain flour
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Scandinavian Baking featured in BBC Good Food magazine’s Best Food Experiences in UK

I love BBC Good Food, both the magazine and the website – it’s one of those places you can trust, for recipes and everything they cover. So, it was amazing when one of their writers got in touch about coming along to the Scandinavian Baking class I’d just launched for a piece they were putting
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***New class dates*** now online for Sourdough, French, Scandi, Intro and Italian 👍🏻 https://t.co/gvmD6RQGMN
Wednesday 19th February
Wednesday 19th February
Seeded malthouse using @ShiptonMill malthouse flour https://t.co/ig8t16FzDX
Tuesday 18th February

The One Mile Bakery – Cardiff – 19 February 2020 07:38

Country barley sourdough! . Experimenting with 10% barley added to this dough. Lovely flour to work with. Creamy and nutty with a beautiful crispy crust. Not worked much with barley but one I’ll be playing with more!!! Delicious flavour which is the most important thing for me!! 👌🏻 . . . . . . #cardiff
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