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, 11 April 2014


Sunday is the Market, and I have finally decided how many rolls to make. My new mixer will do 1.5kg of flour as a maximum, so the logical answer was to make dough in batches of that size.

That means as many rolls as I can get out of the dough, I'll use the ends and offcuts for samples, cut up into small cubes.

The surprising thing is just how much non bread stuff I need. Obviously I require baskets to display the rolls, complete with inlay cloth and laminated signs for them. Tongs and gloves, pus bags for serving, some change to get me started, business cards etc etc.

I have settled on flavours, Cheese and Chorizo, Cheese and Onion, Cheese and Tomato, Beetroot and Onion and Chocolate. Also Focaccia in Onion and Pesto.

That should be enough to start me off, about 20 of each roll and 6 of each Focaccia. If I sell out by lunchtime, I will know for next month, also which flavours are more popular and thus worth doing more of next time.

That's 9kg of flour in 8 doughs, a kilo of Cheese, two Chorizo, chocolate chips, and all the usual yeast, salt, sugar etc. It should be enough to keep me busy on Sunday morning.

No comments:

Post a Comment