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The One Mile Bakery – Hale – 21 May 2020 19:51

Yeah baby. Chocolate and cranberry sourdough – inspired the the chocolegend that is @oli_the_choc. 🍞🍫
Powdered raw cacao and American cranberries are such a great combination! The question is – what would you spread on it?
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"ONE MILE BAKERY HALE – BEST THING SINCE SLICED…WELL, YOU KNOW." I’ve done a cookery class only once before. We all awkwardly stood round in a steel compound (industrial kitchen), nobody speaking, everybody giving each other’s pizza topping choices side-eye, followed by the most awkward lunch in living history as 20 of us ate our ‘masterpieces’ in silence. The One Mile Bakery class I attended felt less lesson and more ‘get together and lunch with friends’. The classes are held at the also very lovely home of Matt Townley, and right from the off I was made to feel less student, more friend invited over for lunch and a spot of baking. Matt has a very natural ease about him, supporting and encouraging his company that all are bakers in the making and it’s all about following your instincts. I also wish to point out that if you’re lucky enough to get on Matt’s delivery route, all packaging is 100% plastic free – delivery bags, soup containers and garnish pots are not only totally recyclable but 100% compostable too.
Laura Hudspeth
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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 ones  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.

A tip for Tuesday - we often get asked about what causes this in a loaf that you have worked on. It is usually due… https://t.co/Wf3Osh1JLt
Tuesday 2nd June
If you are homeschooling, one of the features on the curriculum is the life-cycle of a plant. Here is a great repr… https://t.co/O2p0KiKDu2
Monday 1st June
Sunday is as good a day as any to show the wonder of a Yorkshire pudding. We always make extra, the leftovers of… https://t.co/MlVnBdBHLA
Sunday 31st May

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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