Look at that, all wrapped and ready (by Sue) before lunch.
I mixed on Wednesday lunchtime, fermented at room temperature till about six, scaled, shaped and put in the boxes, proved overnight in the fridge. 5.oo a.m. they came out of the fridge and the first batch went in the oven an hour and a half later.
Results were the best ever for the brioches and the other two spiced and boozy doughs.
Feeling just a bit battered this morning. Can’t match up to the real pros like Rick. He’ll be selling on Machynlleth market on Christmas Eve. I’ll be drinking hot whiskies.
The PArtisan Baker 
Fabulous Mick – well done you!
Merry Christmas to you and Sue,
Best
Barry
Nice to hear from you Barry and good to here your bakery is thriving.
Who says we won’t be partying while selling at Mach on Wednesday !
Nice looking loaves Mick,
Rick
See you before New Year
Merry Christmas, love to Sue, and I’ll behave more soberly in the new year. x
Why?