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BBC Good Food

Absolutely thrilled to see One Mile Bakery Cardiff classes listed as one the Best Food Experiences in the UK in BBC Good Food magazine – see Nick’s fantastic Scandinavian Baking class featured at No. 12. Read the article here.  

Baking With Boudicca – OMB Exeter featured in Manor Magazine (late Winter, 2019)

THE SIMPLE THINGS

Interview in the beautiful The Simple Things magazine about why and how I started OMB and the second phase of the business: mentoring others to run their own One Mile Bakery. The reach of this magazine is incredible – I had people from Australia and New Zealand getting in touch after they’d read this, wanting
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OBSERVER FOOD MONTHLY

I’ve always been a huge fan of Observer Food Monthly – consistently the best weekend newspaper food supplement and a must-read in my house (aka OMB HQ). So, it was beyond thrilling to be featured in the magazine, in a long interview – over some baking, of course – with the brilliant Miranda Sawyer.   https://www.theguardian.com/lifeandstyle/2017/jun/18/how-baking-helped-save-my-life

WELSH COASTAL LIFE

Loved being invited to feature in the magazine’s Food Hero slot!    

THE SUNDAY TIMES

Honoured to be included in this list – in The Dish food magazine supplement in the Sunday Times – of 30 Best Bakeries in the UK. If someone had told me years ago, when I worked in the features section of the Scottish office of the Sunday Times, that I’d be appearing as a baker
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TELEGRAPH

Thrilled to be included in this list of the top 20 bakeries in the UK, compiled by Diana Henry, one of my favourite food writers. I remember seeing this (they’d also used one of my beautiful bread photos on the masthead), high-fiving the OMB cat and dancing a jig around the kitchen. Yes, I was
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STYLIST MAGAZINE

One of those super proud moments: my micro-bakery, in my Cardiff kitchen, included in Stylist Magazine *and* in the company of some of my favourite bakers across the UK. So, so chuffed to be in such esteemed company.  https://www.stylist.co.uk/life/recipes/the-uks-best-bakeries/38634

TRUE LOAF

One of the earliest pieces I wrote about how OMB came about and why I kept the scale so tiny. (In short: necessity, mother, invention). This is from True Loaf, the quarterly magazine of the brilliant Real Bread Campaign – their work is so vital, and they are a great support to micro-bakers. Their headline –
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CARDIFF LIFE

This was the biggie: the editor of Cardiff Life came to review my brand new Breads of the World class. It was so new, I hadn’t actually road-tested it – slight panic when I realised he was bringing a photographer with him! We had a lovely class, with the usual mix of flour and laughs
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THE GUARDIAN

Another of the turning-of-tables moments for me, early on in the One Mile Bakery adventure. Call from the new Cook section of The Guardian on Saturdays – would I like to be featured in their Meet the Producer feature? It was extra special, appearing in the paper I’d written for over so many years. Bit giddy, too,
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BUZZ MAGAZINE

One of my very first reviews  – love the picture of my “proving stations” (aka kitchen table chairs). Buzz

This was the best Christmas gift I’ve received in years, Thank you for a great day of festive baking, loved every minute ! from learning new skills, meeting new people, enjoying your hospitality , and most all your professional, fun, and enthusiasm. Cannot recommend highly enough!
Lynne Harris
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One Mile Bakery Exeter featured in Manor Magazine

Manor Magazine is one of those gorgeous drool-over glossies, and its food & drink section is a beautiful guide to the very best in Devon. Journalist Anna Turns spent a day baking with Boudicca at OMB Exeter, learning to make a range of bakes that we cover in classes. If you are thinking of booking
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BBC Good Food magazine features One Mile Bakery Cardiff classes in Best Food Experiences in the UK

Here at OMB, we love BBC Good Food. It’s the go-to magazine and website for passionate home cooks, and the one we all trust for recipes that work. So, when one of their writers booked in to do Nick’s Scandinavian Baking class, it was all rather exciting. It was even more exciting when the class
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My phone died as we sat down, so all I have of an amazing lunch is the menu and very happy memories @TheMontagueInnhttps://t.co/itKsVmkoen
Sunday 20th January
Real bread & craft beer are both delights on their own. Paired up, they make *very fine* company indeed. A unique c… https://t.co/QsXUpdB071
Thursday 17th January
Fantastic to see @AnnaTurns writing about baking with @OMBExeter in the gorgeous new issue of @ManorMagazine - to s… https://t.co/TU7XiwlM5Q
Wednesday 16th January
Loving the raw milk station @GilcombeFarm - the best milk, open 24/7, udderly brilliant lights and you take your gl… https://t.co/pjv0HfwjZf
Saturday 12th January
Ah yes, two categories: "traditional sourdough" (aka sourdough) and, erm, "sourdough" (with lots of additives). Ins… https://t.co/T0mh3jQtCB
Thursday 10th January