Back to Normality

Hoorah, I am finally getting rid of this dreadful chicken pox and I am preparing to bake again THIS Saturday. No surprises, that soon after I started to recover at the beginning of this week, my son was taken ill. Happy to say that I think he too is over worst, and I might possibly send him to nursery tomorrow. There is a limit to how many times a baker can take cutting and sticking and watching epsiode after episode of Andy’s Wild Adventures.

 Interesting to read the news today about people wasting bread, it seems that we don’t value bread in this country any longer; it as become so cheap that we are willing to buy more of the stuff so that we don’t run out, even though it means chucking away slices that we don’t use. I have had two customers purchasing 2 loaves a week from me(on different days) but then whom cancelled one of the loaves loaves owing to the fact that they were still enjoying the previous one. Although it means I sell less, it makes me happy to know that my bread is being used to within an inch of it’s life. My sour-dough naturally has a longer shelf life and in the case of rye, the flavour will also improve with age. 

 For those of you who have ordered for Saturday, Just a reminder that my price rises will kick in this weekend. Check out my loaf menu for latest prices. 

 Next bake days: 
Saturday, 17th March
Tuesday, 20th March
Thursday, 22nd March (Hullaballoo) Etc, etc!