The Bakery

I started my journey into bread making at the Riverford Field Kitchen, May 2019.

After taking the course I was sent home with a pot of Peggy, which was to be my own sourdough starter culture to continue baking at home...I managed to kill her within a few months. Riverford were kind enough to supply with another starter, and this one ive been feeding for 3 years and has been the starter for some of my best bakes.

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I play with all kinds inclusions, some of which are rolled and others are incorporated through lamination. oats, poppy seeds, sweetcorn, seaseame, chia, cheese, garlic and onion.

I've now been consistently baking on average 1-2 loafs a week for myself, friends and family.