Tel: 07990 807709
Connect with us:TwitterFacebookInstagram
0
Hand Delivered Goodness

Breads of the World

Friday, September 13th, 2019

£135.00

This class celebrates amazing breads from different baking cultures. We bake bagels, challah (Jewish plaited Sabbath bread), pretzels, naan and flatbreads, and pita. This is a fun hands-on class which includes all the basic bread-making techniques we teach as core on other classes, but explores some baking which is cooked at high heat on a stovetop griddle/bbq/pizza oven. A great class to take breads home from to mop up delicious curries or middle eastern dishes. Buy a beautiful OMB gift voucher and let the recipient choose their preferred date.

NEARLY FULL

Buy as a gift?:
We have just had the most amazing day on our festive baking course. The day was planned out perfectly in a fantastic, relaxing atmosphere. Lovely people and Nick was the perfect host - didn’t want it to end!! Thank you so much. Jenny
Jenny Puddepha
Read more testimonials

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
Read more…

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
Read more…

***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
Read more…