About Us

Well Bread! is a small supplier of Artisan Breads and baked goods, local to Brixham in glorious South Devon.
We specialise in Organic Sourdoughs, made with Spelt and Rye, as well as Sweet and Savoury Rolls, Ciabatta and Focaccia.
We also make savoury snacks in a variety of flavours.
Yvonne and Richard hope you enjoy our products, available at selected locations in Torbay.
If you do, tell your friends so that we can grow. If you don't, please tell us, so that we can improve. Call on 07791 058070 or email at wellbread.brixham@gmail.com

Friday 12 July 2013

Delivery, and a new flavour.

So I managed to get the 30 Ciabatta Rolls done for Millie, and delivered them safely.


Innocent looking bag, Hiding a secret!


I was told that only 2 remained from the sample batch that I took down on Tuesday, and that they had been well received.
The best news was that I now have a weekly order for 30 rolls, that will help the viability no end.

There is a new Deli opening in town soon, and I have dropped a card in, with the promise of a sampling session in a couple of weeks. I'm a bit busy, and looking in the shop yesterday so are they, so when it's all a bit quieter I will do some Chocolate Rolls, maybe Cheese and Onion spirals or a Focaccia and take them down.

It was suggested to me by Yvonne, after the Cherry and Vanilla Focaccia, that I try a Dried Apricot and Almond loaf, so I modified my white sandwich loaf (the one with Golden Syrup, Butter and Milk in) adding Almond Flour, chopped Apricots and Flaked Almonds. I also added a teaspoon of Vanilla Extract.

35 minutes in the oven and it came out looking a bit anonymous,


I'm now waiting for it to cool, so I can try it. ...............................................................................................................................................
...............................................................................................................................................

And here it is, the crumb is soft, with the fruit and nuts well scattered. I might try a dash of sugar in the next one, and maybe a tear-and-share format. Yvonne suggests it as a base for Bread and Butter Pudding.


Spot the Flaked Almond
The next idea is for a wholemeal loaf with Dates and Walnuts, keep checking back.

Incidentally, the spell-checker on Blogger changes Focaccia to Dogcatcher, and Ciabatta to Batty? Mind you Blogger comes up as Boggier.

Now it's almost time to start Oats Sourdough for Monday.

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