As the sun shines through the window on a frosty morning, I thought it might be a good time to reflect on what Andy’s Bread has been up to in the last few months.
December was a crazily busy month. We put on two Christmas pizza nights (back to back), then did Broneirion Winter event (in pouring rain) and the Old Mill Christmas Market. (The lesson from the former is that people probably don’t want to buy bread on a cold wet Friday evening – despite that we sold most of what had been made).
After the busy-ness, we shut the bakery down on Christmas Eve for nearly 3 weeks off. The mission was a train journey to central Europe in search of good bread, pastries, cakes (and beer…). We took the train to Berlin for New Year, then headed down to Dresden and Vienna. Then headed back to the UK via Salzburg, Heidelberg and Paris.
The star of the bread show was, of course, Paris. We stayed very near to “Des pains et des idees” a lovely bakery just off the Canal du St. Martin. I was hoping to have a chat to the baker and a look around the bakery but with a to-be-expected gallic shrug – the email reply came back “I do not share my ideas or my know-how” – so much for the name of the bakery!
Still we ate some fabulous bread in the 3 weeks and I came back very inspired. I’ve also just picked up the Tartine series of bread books which somehow were missing from my collection so I’ve been experimenting with different sourdoughs.
Into February, I have taken the decision to bake four days a week, Wednesday through to Saturday. You can find out which breads are available on which days using my check list on the products page. Thursday morning’s breads will be sourdoughs, pumpernickel and baguettes. These are now all available from Great Oak Foods – in the window from around 10am!
Pizza night will be taking a short break for a few months with another little’un arriving in the Summer. We will be back doing that come the Autumn!
For now, to keep up to date of what is going on in the world of Andy’s Bread, sign up for the mailing list on the sidebar of the website.
I had a great morning teaching my first beginners bread-making course yesterday. We made tin loaves, ciabattas, ciabatta rolls and muffins.
The next two courses are on Monday 10th March and 7th April. The session lasts around 4 1/2 hours and costs £50 including a simple lunch and all your bread to take away! Places are limited to 3 people per session, so you’ll get high quality (I hope!) tuition and lots of hands on experience.
I’m pleased to say that Andy’s Bread has now moved after 3 years to a brand new kitchen at The Old Mill bar in Llanidloes. Still a small micro-bakery and baking twice a week, I now have a deck oven, mixer and hope to be able to make a better range of breads.
The bar will be using my bread in it’s food and I’ll also be selling the bread from the mill and continuing to sell from Great Oak Foods in Llanidloes.
Watch this space and sign up on the mailing list to find out when I’ll be baking and the range of breads available.
Hope you are all well. We are now back from festival season including a successful bread making workshop at the Idler Academy tent at Shambala. Taught 6 people who had never made bread to make muffins and flatbreads. Blog post with pictures on andysbread.co.uk soon.
So I’m back making bread this week, I’m going to be making Multigrain sourdough and Walnut/Raisin sourdoughs as specials. Only limited numbers of these, so if you want one please let me know asap. Both priced £2.30
As usual any orders/changes to regular orders, please let me know by early Thursday morning.
Otherwise see you from 1.15pm (to give me time to unload!) at Great Oak Foods on Friday.
*** YEASTED BREADS ***
Ciabatta – Italian soft “slipper” bread (300g) £1.20
Olivatta – Olive and sun dried tomato ciabatta (300g) – £1.60
Dolly – Wheat loaf with 4 seeds (800g) £1.90
Ceredigion – Small loaf using 50% local wholemeal flour £1.20
Muffins – English muffins – perfect for Saturday breakfast! 40p each
*** RYE SOURDOUGH **
Borodinksy – Dark Russian bread with molasses & coriander (400g) £2.30
Revolution – Large dense loaf full of pumpkin and sunflower seeds (800g) £2.70
(also available on request without seeds £2.50)
** WHEAT (& WHEAT/RYE) SOURDOUGH **
Kiev – Rye and Wheat sourdough with caraway seeds (400g) £1.90
Vermont – Wheat sourdough batard (400g) £1.90
Potato Bread – Wheat sourdough with honey and potato (400g) £2.10
** SPECIALS **
Focaccia slice (90p)