OUR BAKERY
NEW PRODUCT DEVELOPMENT

Here we are expanding our creativity. The beautiful thing to come out of stopping the Wednesday bake and big production for wholesale is the ability to work on baking skills and produce exciting new things for you all to try and buy. 

Bakes to come, being worked on and soon to hit the counter on a Saturday morning (provided our friends and family guinea pigs love them), currently include this Christmas's Stollen, the sourdough Dresdner version, decorate your own gingerbread house kit, semlor buns with almond and cardamom and New York style pumpernickel bagels. 

Another one of those beautiful things is the workshops. The first three which are called "Sourdough Creation" have sold out which is wonderful! New dates are now available inearly 2026 for you to book. 

Next, and by popular demand, I am developing a fermenting workshop which will take place during 2026, the format is just under creation.