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Testimonials

"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
Thanks so much for a superb class! The gift voucher was the best birthday present ever and it was great I could choose the class I wanted to do – always loved French bread on holidays and now I can make the classics at home. The croissants vanished with coffee the morning after the class! Merci beaucoup for hosting us so well – great to meet everyone and chat over that lovely lunch.
Georgina Watson
"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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Stollen – how do you bake this festive treat?

Ah, stollen. It’s one of those breads which people have an opinion on. In the UK we are used to the sickly sweet bread with mixed fruit and a big rope of sugary marzipan running through the middle. It’s usually the marzipan that has the Marmite effect on people. Well you’ll be pleased to know
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Dough scoring, or how to slash bread

Why are loaves slashed before they go in the oven? There are two reasons. The first is a practical one – when making bread, there are three rises. The first is called, well, the rise. The second rise is called proving, and this comes after we have knocked the air out of the dough and
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What a beauty Dan!! 🤙🏻 https://t.co/jMjRlHzNje
Saturday 15th December
Are you a last minute #christmas #gift kind of person? Treat someone you love with an incredible foodie experience… https://t.co/U73TlMcjtB
Saturday 15th December
We cannot sum up our classes better than this review. Thanks Mike! 🙏😁 https://t.co/e9GkMoUi3h #christmas #giftideahttps://t.co/6wycXiHxRb
Friday 14th December
You know you need to vac your car when you put the seats down to get the tree in, and find last year's pine needles 🙈 #christmastree
Friday 14th December
I'm hosting Christmas for my parents this year. It's the first Christmas dinner that my Mum hasn't done in 30 years… https://t.co/tFDlRQmLeu
Friday 14th December