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, 1 January 2014

Sample Time

New Year, new start.

I'm still waiting for the samples of containers which I was told would be posted on Dec 16th.
These are for the cracker order, so while I'm waiting, I can see how long the biscuits will keep crisp.

 I'm devising a test scenario for freshness, one batch in an airtight box, one in a sealed plastic bag and one in a plastic bag with most of the air sucked out. That way, I can work out a sell-by date for them, then I will know how many I can make at a time.

First of course I had to make the crackers, this time I used Sun dried Tomato and Garlic flour blend to make a dough,

which I rolled and cut, then put them into a preheated oven at 170 degrees until they were dry.

These were a bit thicker than the Rye and Seed, due to the pieces of Sun Dried Tomato so they needed 45 minutes. After cooking I left them to cool, I had to try a couple of course, and I'm glad to say that there are no worries on the taste front.

I let them cool and bagged them up.

From the left, plastic bag (tied), Tupperware (large), Tupperware airtight and zip lock bag

It'll just be a case of trying them daily to see how long they keep fresh for. I'll keep you posted.

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