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

Wednesday, 25 December 2013

New Projects

I'm waiting for the sample boxes so that I can trial the crackers for Jo. The idea is to seal them in various containers and see how long they keep fresh for. Hopefully at least a week before they start to soften, that would give enough time to sell and use them. I have other flavour ideas as well, and a few new products to try.

I want to try and market the Sourdough Croutons that I make for myself, flavoured with Oil and Balsamic, they are great in soup, or on a salad, lets see if anyone else agrees.

Once the festivities have calmed down a bit, I can get started, my next delivery to Oats in in a fortnight, and I've got an extra order of rolls to go with it. I suspect the time till then will fly by.

Wednesday, 18 December 2013

A well Deserved Break

That's it, I've just sent out my last order of the year, and now I'm doing nothing till Jan 7th 2014!

Unfortunately, it's not entirely true, because I have  to make some crackers and test how long they keep fresh for, so that I can offer them for sale.
And I have to make Saffron Buns for Amy, but they are things I want to do, as opposed to things I HAVE to do.

So it only remains to wish you all a very Happy Yule, or Christmas whichever is appropriate, and Good Fortune for 2014.

See you next year.

Saturday, 14 December 2013

Another Triumph.

You will remember I made the Crackers for the Cheese and wine evening. They asked for something that had a flavour, but not too much to drown the taste of the cheese. Well I did Rye and mixed Seed crackers, and got feedback this morning. I repeat the email here cos I'm rather pleased with it.

Morning Richard,

The feedback from the cheese & wine evening was "Where can I buy these crackers?"

Everybody loved them & want me to sell them. Any chance you could put them in little cellophane bags with a tag? The ones you made on Thursday are in an air tight box & still crisp. Only need to find out about best before dates & you could be on to something.

Thank you so much for meeting the brief of crispy crackers with flavour but not overpowering. Perfect.


So now I have to start looking for a bag to put them in, and investigate how long they stay crisp.

In other news, I made a Pepper and Oregano Tear and Share bread for our Bolognese tonight. Basically I made the dough as usual, and let it prove. But instead of making a Focaccia or rolls I made doughballs and put them in a springform tin.

After an hour they had risen well, so I baked for 40 minutes,

and this was the result.

Very nice to mop up sauce, and even better with a bit of Balsamic drizzled on it first.

Thursday, 12 December 2013

Crackers (Part 2)

I made 5 batches of the Rye and Seed Crackers this morning, well actually I made 6, but I dropped one lot on the floor getting it out of the oven. Anyway they will make good Dog Biscuits!


Jo was pleased with them, hopefully the Cheese and Wine will be a success.

Sunday, 8 December 2013

Mincemeat Teacakes Part 2

You might recall, I made these festive teacakes at least 5 times, in an effort to get them right before I took them round as samples.

I got an order from Millie and proceeded to make 30.

Unfortunately, I reckoned without the mincemeat problem.

In my samples I used a certain type of mincemeat, but to make 30, I had to buy a bigger container of the same type. And because I was hoping for repeat orders, I brought several tubs! I thought that it would be the same stuff but it was twice as runny. Hence the whole thing turned into a disaster, the dough was too wet and the teacakes never really recovered. Fortunately the taste was still good, so the customer took them, and reported good sales and repeat purchases, but to me it just didn't feel right.

I hoped to get a second order, so that I could prove to Millie and to ME that I could do what I had done in the samples, and I did get the chance.

This time I strained the mincemeat through a sieve for 24 hours (don't laugh) to get rid of the excess moisture, upped the yeast and cut down on the water.

And here they are, I think they are better, the taste is the same, now we will see what Millie thinks,  just as long as she doesn't want the misshapes back.

Stop Press; Millie and Me has just won another award, its good to be a part of a successful business. Check it out here.


Friday, 6 December 2013


No that's not me (although it's been said) this time, but a request from my friends at the West Country Deli, for a suitable accompaniment for their fine cheeses at a Cheese and Wine evening.

I have made crispbreads before, with varying sucess, but I reckon this is a perfect chance to present my Rye and Seed Crackers to the public.

Basically, Its a mixture of Seeds and Rye flour, bound up with Oil, Honey and Water.

Rolled and Cut

Close up
40 Minutes in the oven and they were snapping well, so I left them out to cool and crisp up.

Jo was pleased with the result, and I now have an order for next week!!!

Sunday, 1 December 2013

Sourdough (Again) and Croutons.

I know I keep on about it, but I love Sourdough, in all its frustrating glory. From the early days, when I just couldn't master it, to my present uneasy truce with the stuff it is a mighty fine loaf, when you get it right. And for the rest, well there's always croutons!

Actually that's not quite true, after a week or so the quality does start to deteriorate, and toast or croutons are a good way to avoid it going to waste. Especially at this time of year, croutons are a perfect accompaniment to soup.

I know I have said this before, but I cannot understand how I can make bread that will be perfectly edible after a week, where supermarket bread (with all its additives) will be off after a couple of days.

So I had a little left from last weeks loaf, and cut it into cubes,

These I soaked with Balsamic Vinegar, then tossed in Olive Oil. They went into a hot oven until crisp and dark on the outside (about 25 minutes) turning and shaking a couple if times.
About 5 minutes before you think they are done, lift one out and let it cool, if it crisps up they are ready.

Meanwhile I started this weeks loaf. I was talking to a lovely lady at Crux Crafts last week, and we discussed how to make good sourdough, so this is partly for her, and for anyone else who is interested.

I had refreshed my starters yesterday, so had a lot of active ferment ready. This is crucial, you need a good bubbly ferment before starting, if you normally keep them in the fridge, leave them out for a few hours to warm and get active before you refresh them. Then give them a while to bubble before you make dough.

I used 400g of each (Rye and Spelt), meaning at 100% hydration I had 400g of flour and the same of water.

Now for the science bit, at 80% hydration for the loaf, I need 80g of water for every 100g of flour. My casserole makes a 1.5kg loaf with ease, so I will use a total of 750g flour. This at 80% means a total of 600g water.

As I already have 400g of each, I need 350g flour and 200g water.

Salt at 2% comes in at 15g.

If your with me so far, put all these in a bowl, and mix till all the water is absorbed. You may think its very wet but don't worry, there is no kneading and the water will go when its cooked.

 You can see the difference between starters, both at 100%, the spelt is very moist, and the rye sits on top.

When its all mixed  cover and leave for at least 12 hours.

Note the level of the mixture.

See how its risen.

Next morning, turn it out onto your mixing surface and stretch and fold it a few times, try not to use too much extra flour.

Put your oven on, with the casserole inside, to maximum, and rest the dough in a well floured banneton, don't worry about the shape, it will sort itself out in the oven.

After about 30 minutes, you will see that the dough has risen slightly, now carefully put it in the casserole and put the lid back on, return it to the oven for 40 minutes.

It should look like this, leave the lid off and return it for 20 minutes.

Take it out and tap it, if it sounds hollow its done. I like to test the internal temperature with a probe, if its over 95 degrees C it means the gluten has set and its done.

Leave it to cool, then adopt a smug grin, because you now have tasty bread for a week.

Just how we like it.