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Scandinavian Baking

Friday, September 27th, 2019

£135.00

Full of spice and dark flours, Scandinavian Baking isn’t about bells and whistles, it’s about a handful of ingredients combined to make something comforting and most importantly delicious! In this class we will bake an amazing Nordic cheese loaf, a caraway seed rye bread, fruit and nut focaccia and the wonderfully perfumed and iconic cardamom buns. Enjoy a delicious homemade lunch with wine while the dough rises, then take your fantastic baking home. This class was featured in BBC Good Food Magazine’s list of The Best Food Experiences in the UK.

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I had the best time, thank you. We ate the last of our wholemeal loaf yesterday, toasted and topped with homemade lemon curd (thanks for feeding me homemade lemon curd - you've really started something). I will be back to join you on your 'breads of the world' day, I have two friends who also want to come along, they were very impressed with my produce 🍞
Tracey Robinson
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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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