news from the loaf

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Progressing well

by Andrew Auld

Crich sourdough

Well, work is really progressing at the loaf. Pentalpha, a local exhibition stand and shopfitting company, are hard at work with the renovation. The premises have now been divided up so that the old bakehouse can be sold and leaving us with the shop and rooms behind for baking and cooking. We have cleared out the old shop fittings and equipment and the shop fitters have started with the electrics and plumbing before work can begin on the joinery. The ventilation engineers have started to put in the various extraction and ventilation fans and ducts that a modern bakery and café need.

Meanwhile, we carry on negotiating our way through the legal and administrative processes involved in setting up a new business.

I did find the time over the bank holiday to try out some new recipes though: Summer vegetable, mozzarella and pesto flan; Red wine and chocolate cake; Florentines...delicious!

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