Martin Pryor asks “Where’s the book?”

Martin posted the following but it ended up as a comment on something unrelated so I’ve moved it up here: I am just setting up a new part-time bakery, so the web site is a work in progress. Visited your site and just found this blog. I have a similar intention only bake at the […]

Phil Joy’s Roast Potato & Onion Bread

Sorry – I’ve been neglecting the blog – there’s just too much going on. Fantastic weekend a couple of week’s back at the Dales Dough Do – not only are there a lot of good bakers around, they’re good company too. Joe, Martin and Caroline did an excellent job of organising. Made a new friend […]

Repertoire

Not the full list but this is most of the repertoire I use for Bethesdabakers customers: Regulars Pain de Campagne (& baguettes) Mick’s Classic Sourdough Wholemeal 5 Seed with Spelt Multigrain Specials Apple & Sesame Bread Bara CK Bread Black Bean with Herbs & Jalepeños Black Olive Bread Butternut Squash, Sunflower Seed & Chile Cassis/Currant […]

Shepherd’s Pie – for Jeremy

Well, Jeremy’s always posting pictures of very chefie food on the Stir the Pots blog. So here’s some peasant food for him: A humble shepherd’s pie. But it was made with the remains of yesterdays Pierna de Carnero Adobada – lamb stuffed with raisins and almonds in a sauce with ancho and mulato chiles. I […]

Mr Lepard’s Conjoined

Conjoined quins of D. Lepard’s very fine Potato, Rosemary and Black Onion Seed bread: According to our Asian grocer, the Qur’an says that black onion seed cures all ills so that some people take a little every day. Also made yesterday, the celebrated Seigle d’Auvergne: All neat and spivvy in their shiny clingfilm suits.

Joe Firebeard’s Concoction

Hearing from Firebeard in the brioche post reminded me of a splendid concoction he made at Mair’s Big Bake last year: Looks like it should be in an Italian ice cream parlour but it’s all bread. Joe and his mate Birdbread are hosting this year’s bread event up in North Yorkshire which we are looking […]

Back to Brioche

Aren’t my customers lucky? I was messing around with simple brioche in France. Now I’m back in Wales the sheep’s cheese has been substituted with feta to produce Fig & Feta Brioche.

Back Home

Yes, I’m afraid we’re back. I don’t much like it. Sorry the blog dried up – the more of the bread book I wrote the less I found I had to say on the blog. We were very good. We’d get up at 6.00 a.m., work ‘til about 12.00, go up the market and buy […]

“Sabbatical”

This is our very good friend Wendy Shea’s take on our “sabbatical” in France:

Seagulls

Wild for a taste of sourdough. Alfred Hitchcock used to holiday here. For Zeb belatedly and Andrew who doesn’t get to see them because he’s so far from the sea. Mick