Revealed!

Here are the labels for the Crackers, this one for the bag,

and this one for a tag tied around the neck of the bag.

and I've got a new email address for the bread business, (It feels a bit strange to call it that, but I guess it is a business now) and here it is.

wellbread.brixham@gmail.com

I had some good feedback yesterday, customers at Millie liked the Marmite and Cinnamon Breads, and my Organic Dairy Free Teacakes at Oats were described as 'special', which was nice to hear.

Today I have made 20 of the Teacakes, Organic Rye Sourdough, Soda Bread, Organic White Bloomers and Organic mixed Spelt Tin loaves, so its been a busy morning. I'm off to work in Gravesend later today, the rest will be nice.

More uses for Sourdough Starter.

Dairy Free Sourdough Muffins this time, another attempt to use up all the starter that I'm generating.

They are actually very easy to do, just requiring an overnight ferment, and the result is pretty good, although I say so myself. Here are the details:-

Ingredients: §  130g Sourdough Starter §  180g Whole Wheat Flour §  113g Sunflower Oil §  2 Eggs §  1 teaspoon Salt §  1 teaspoon Bicarbonate of Soda §  100g Sugar   §  100g Fruit or Nuts or Seeds or Choc Chips (optional) Method: 1.     The night before gently mix together starter and flour until just combined.  It looks like breadcrumbs if your starter is at 100% hydration. Allow to ferment for 8 to 12 hours. 2.     In the morning, preheat the oven to 190 degrees C and blend in all the other ingredients, being careful not to mix too much.

Fill greased muffin tins or paper cases 3/4 full with batter and bake in pre-heated oven for 30 minutes or until golden brown.

Spreading the Word

I have orders for all sorts of Organic breads for Oats on Tuesday, Rye Sourdough, Dairy free Teacakes, Spelt Tin loaf, White Bloomer and Soda Bread.

Sally has requested that I do a sales pitch one Saturday morning, taking a load of samples down for tasters and a Q & A about all things Sourdough. Sounds like a good idea, watch this space.

Talking of which, I made a Sourdough overnight to use up an excess of starter, it makes a denser loaf, but a very flavoursome one.

The Marmite Bread at Millie and Me went down really well, and I have a repeat order for that one, also I need to sort out the Cracker labels and start production.

More Fame

I made it onto Facebook with the Cinnamon Bread! Check it out here,

 

https://www.facebook.com/#!/MilleandMe

 

and here's the proof.



 

Now I have the Marmite Bread to take down, and its looking good,

It's a pity you cant smell it from where ever you are. But if you get on down to Millie and Me you can try a piece.

On the cracker front, I have a name for the product, "Savoury Morsels", because I wanted to move away from the idea of a cracker, as it implies that you need cheese to make it worthwhile. These little beauties can be munched as they are, or with a dip, hummus or whatever. Initally I'm doing five flavours, Olive Oil, Rye and Seed, Onion, Tomato and Mixed Herb.

I have ideas for labels at the design stage, so it's all systems go for a launch around Easter time.

Just had feedback on the Marmite Bread, a copy from facebook,

Sophie Bower shared Millie and Me's photo.

OMG I dont even like marmite but that is delicious!

 

 

New for half term ... A trio of white farmhouse, cinnamon and marmite toast! What a perfect start to any day!

Share · about an hour ago ·

• 3 people like this.

see it here,

https://www.facebook.com/#!/MilleandMe

I'm quite pleased!

Beetroot and Onion

Clearly the Rye Sourdough went down well, as I have an order for another two this week, as well as some more of the dairy free teacakes.

I'm making a Cinnamon loaf for Tuesday, and want to try the making the Beetroot and Onion as well, so that I could take some samples round.

I'm also struggling with a name for the range, I quite like "Artisan Bites" or just "Bites" and have to make a decision before I order the labels (500 so no going back)

There's a bit of capital outlay, a heat sealer, bags and the labels to get, so I need to get it right before I start, as I will need to sell quite a few bags to get that back. Problem is, to get a decent price you need to order several hundred of anything, and there's no guarantee of the sales to justify it. I guess that it's the same for all new ventures, which makes it more important to do it right the first time. I know the product is sound, so it all comes down to the package, as there won't be a chance for sampling the sealed bags.

Anyway, to the Beetroot and Onion Bread. Basically it's two doughs, one of each flavour (Obviously) braided together for a contrast. The beetroot dough is made like a normal one, just using beetroot juice in place of the water with small chunks of chopped beetroot added to it as well.

After a mix and prove, they were ready to plait. I tried various shapes and textures,

Then a second rise and into the oven. And although I say it myself, they didn't come out too bad!

Now all I have to do is persuade someone to sell them.

Mention in dispatches

Just a brief round up of the latest news, it's been rather a busy week, although I don't seem to have actually got anywhere. The usual deliveries have been made, and next weeks orders sorted, I need to pick up some flour on my way to Gravesend, and some equipment as well, things will hopefully start picking up soon as the season approaches. If only the weather would improve slightly.

There's a local magazine here in Devon called Reconnect, and I have a mention in the latest issue. In an article about Oats in Brixham, Well Bread! gets a nod as a supplier.

More good news, I'm starting the Cinnamon Bread for Millie next week, apparently customers have tried the sample I sent in and it went down well.

Well Bread! went to the Source trade show in Exeter last week, and after all the sampling of other peoples amazing produce, (Clotted Cream, Cheese, Chocolate, Olives etc etc) came back filled with new ideas. Next baking day will be a flurry of trials, watch this space for the pictures next week. As a clue, Beetroot features heavily!!

On the Cracker front, I now have the packaging situation in hand, and am awaiting the delivery of sample labels. Then it will be a case of making up a few packets and taking them round. I have several new flavour ideas as well, the show was a real eye-opener for the importance of the packet as a 'first bite', there clearly needs a bit of work there.

Stock Taking, boring stuff and a bit of Breadmaking.

Well its then end of another month and here at Well Bread! that means that there's a lot to do.

First job was a stock check and date rotation, just to make sure that I'm using my ingredients in the right order. That involves shifting around 40 kilos of flour around and trying to read the dates on every sack. Some put the use by date on the bottom of the sack, (rather sensible as then you have to turn the sack upside down to read it!)  so I've re-written them in a more sensible place to make it a bit easier.

That done I can work out my anticipated use for next month (Guess) and place my order. The trick is to have enough, but not to get overstocked, or run out.

Next go to the bank and while I'm in town I may pop in and confirm orders with various people, as next week was a bit fluid when I delivered. I'm hoping that Millie will pick up the Cinnamon Bread, I can get some flour on my way to work on Saturday evening.

After that, I'm going to Steam clean the kitchen sink, floors and worktops. The oven will be scrubbed as will the cupboards used for storage. Then I'm ready to start tomorrows orders.

Just a Marmite loaf and a condensed Milk loaf for Gravesend this time, so while the oven is on I will make a loaf with my new Einkorn Flour.

I've been round for feedback on my new projects and the overall response is good, Brixham is a little quiet at the moment so the cafes and shops are not busy, but with Half term approaching the town will soon wake up for another season.

The cracker packaging needs a review, I understand that now that I have seen the competition, the product is good according to customers, but I need an eye-catching presentation.

So I'm investigating polythene bags, instead of the boxes, heat sealed and finished with some sort of tag.

Here's the pre-mix for the Marmite bread,

 

you can see the flours, and the Marmite, it uses sourdough starter as well as yeast, so it's ideal for using up the starter you would normally throw away before refreshing as it doesn't rely on it for a rise.

Here's the dough ready to prove overnight in the fridge, about 16 hours.

After 4 hours it has risen a bit,

And by the next morning,

Ready to shape.

While it was warming up from its night in the fridge, I made the Einkorn and Condensed Milk doughs and left them to prove in the oven.

Note the plaiting skill? Now it's just the baking to do.

Condensed Milk Plaits

Einkorn Loaf,

Marmite Rolls,

and Marmite Loaf.

A successful mornings work.