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The One Mile Bakery – Hale – 14 January 2020 21:10

NEW CLASSES DATES NOW UP ON THE WEBSITE
Sourdough, French baking, Italian classes, and an amazing Bread & Beer class – and more! 🍞
Click the link in the bio for a full list of new hobby options for the new you in 2020. 🍞
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#hale #altrincham #manchester #cheshire #cheshire #newhobby #newhobbies #newyou #newme #baking #bread #realbread #sourdough #patisserie #pastry #french #italian #howto #instagood #instabread #feedme #yum #manchesterfood #didsbury #lancashire #worsley #stockport #warrington #homebaking #homebaker

Thanks for a great day yesterday we both thoroughly enjoyed ourselves.Β  Nell kept saying at the end of the day how much she had enjoyed the whole thing.Β  A great experience.
Keith Summers
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Bread therapy: life, loss and mindful baking

Bread therapy: life, loss and mindful baking Season’s greetings baking fans! Whilst the festive period can be a lot of fun, it can also be a challenge: the expectations (or the onesΒ  we perceive), the pressure we put on ourselves to have everything perfect for just one day (anyone else feel a sudden need on
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Manchester Confidential reviews our French Baking class

We had the pleasure of welcoming Kelly Bishop from Manchester Confidential, who was eager to learn how to make delicious French baked goods.     Suffice to say she left with a delicious bag of great bread, and has been inspired to continue at home! Have a read of her full review here.

Breakfast of dreams - who fancies a cinnamon bun? πŸ˜‹πŸ˜‹ #hale #altrincham #breakfast https://t.co/522r1qgKZm
Thursday 9th July
Chilli cheese sourdough. A personal favourite! Out on delivery today. πŸŒΆπŸ§€ https://t.co/ZAIGXIWbY6
Wednesday 8th July
No diggity. We've got all the bread bagged up and ready to go! #hale #altrincham https://t.co/gIWRmZBIxk
Wednesday 8th July

The One Mile Bakery – Hale – 26 May 2020 15:41

We create a biga every night before we bake. This is an Italian pre-ferment that adds extra leavening power to the dough, and more importantly adds a delicious malty depth of flavour. 🍞 Ours is a 54% hydration, with 1% yeast. Eg – for every 100g of flour, 54g of water and 1g yeast. 🍞
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