We're well and truly into December now - I know that because mince pie production is in full swing here at the loaf! If you haven't had one of our mince pies yet, do come in and try one. I make the mincemeat from a family recipe and use an all-butter pastry...delicious!
I have also been making some Christmas cakes from a family recipe. If you would like to order one, please let me know. The last date for ordering them is Tuesday 15 December.
If you came to see us at the recent Christmas Market at Blackbrook House, you may have sampled one of the Cranberry, Oat and Apple Sourdoughs. I will be making them on Fridays and Saturdays for the next two weekends and, by request and subject to cranberry availability, during Christmas week. Do give them a try as they are a deliciously soft and moist loaf, splashed with cranberry red.
Beer festival and barm bread at the Fisherman's Rest
If you are a fan of the Friday Barm Bread (beer bread), then make sure you get down to the Fisherman's Rest Pub between Ambergate and Belper this weekend. They are having a beer festival and I will be making three different types of barm bread every day on Friday, Saturday and Sunday using the real ales that will be available at the festival. The loaves will be available to try and buy down at the pub.
Christmas opening and bread orders
Our Christmas opening hours are available on the website and on a poster in the shop window. Basically, we are closed from 25-30 December and on New Year's Day. This means that you may want to order your bread in advance using this form. We will be baking bread to order on 23 December, Christmas Eve and New Year's Eve so please make sure you order for these days if this is when you would like your bread.
Rog is taking orders for any cheeses, continental meats and pâtés you would like in particular. He needs you to let him know what you would like by this Sunday 13 December so he can place orders with our suppliers.
As I am baking on my own on Saturday 2 January (and to save me too early a start so soon into the New Year!), there will be a limited range available: white tin loaves, wholemeal, malted grain (like granary) and white and brown rolls/cobs.
We will be back to normal from Tuesday 5 January and, for those who have been following the baker saga, I will be joined permanently by a new baker from then. Hoorah!
We look forward to giving you a festive welcome at the loaf in the coming weeks, but if we don't see you, have a peaceful and happy Christmas and all the very best for 2010.
For those particularly interested in bready things, I thought you might like to know that we are part of the Real Bread campaign. As well as being listed on the real bread finder, we have joined a list of bakeries offering special exclusive discounts to Real Bread members. Details of membership from the Real Bread Campaign website are below. Take a look and, if you decide to join, make the most of your membership when you next visit the loaf!
However you support the cause of Real Bread already, this is your chance to join other professional and home bakers, millers, farmers, shopkeepers, educators, researchers, campaigners and passionate punters around the country in the national movement that is fighting for Real Bread that is better for us, better for our communities and better for the planet.
As well as becoming a part of this fantastic and ever-growing collective, you will receive:
Four issues of True Loaf, an exclusive quarterly magazine Access to the members’ area of the website The Real Baker-e online forum for members to share supportive advice, ideas and information Invitations to courses and networking events Half price membership of Local Action on Food or London Food Link Membership card, offering a range of discounts
Annual membership is £20 for individuals or £50 for businesses and other organisations.
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