After an 18-month search for a new home – a nomadic interlude which involved house-hunting in west Wales, Cornwall, Donegal and then, finally, Somerset – journalist turned baker, and OMB founder, Elisabeth Mahoney found a place to hang her One Mile Bakery apron.The first thing she did, when she got the keys to the cottage in Trudoxhill, near Frome in Somerset, was make some biscuit dough to bake in the inherited oven in the new kitchen. She then hung up her mother’s handwritten recipe for tea loaf – the recipe and baking the tea loaf has made each of her kitchens feel like home.
Eating one (well, three!) of those biscuits, she began thinking about how a village One Mile Bakery might work. It would be a challenge, not least because of building work needed at the cottage, and that will take up the first half of 2019 – but plans are afoot for as soon as the work is finished.
Each baker, each location, is so different, and that now applies to One Mile Bakery Trudoxhill. A new start for Elisabeth, living back in England for the first time in decades, and living in a village for the first time, is also the beginning of a distinct new OMB.Because each bakery reflects its owner, and where they live, Elisabeth’s new venture will include the core OMB deliveries and classes, taught at home, but will also feature themed cookery classes (pasta-making mornings, for example), weekend masterclasses and supper clubs from the new OMB off-shoot, Twenty Mile Kitchen.
Handmade, seasonal, local, foraged, homegrown food alongside homemade bread made with stunning flour, water, salt, yeast and nothing else. This was exactly what One Mile Bakery began with in 2012, and what a floury journey it has been.