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, 10 June 2015

Did you miss me?

Did you even notice? I have been without the Internet for three days, and I survived!

Not that I have had much time for surfing, I have just done the biggest order to date for Oats, 13 Loaves, 12 Scones and 12 Speciality rolls, (Buckwheat and Rye and Poppy Seeded Sourdough). It might not sound like much but bear in mind I used to do 4 loaves for them, and that not every week. So I guess that's progress.

Buckwheat and Rye Rolls

Spelt and Walnut Spelt

3 Seed and Chickpea

Poppy Seeded

Sourdough Spelt


I have brought 50 Kilo's of flour this month already, in anticipation of a busy summer, I will (I hope) use most of that by the end of June.

I had a request for samples of the Savoury Morsels from a wholesale company locally, they want to try all the flavours so I will deliver them tomorrow.

sales of the Morsel have been slow, I was wondering what to do with all the bags I had ready.

Next week I will also be taking bread samples to a health food shop about 9 miles away, its a new venture for them as they mainly concentrate on body builders and extreme martial arts but apparently some of their customers have asked for healthy bread. They also want high protein pizza bases so I will make some up with the Extra Strong flour that I have (14% protein).

I have my first sales of Sourdough loaves in my new outlet, I have made white and wholemeal and deliver them tomorrow,

when I get the time I will tell you all about the process.

All the practising to get these loaves just right has left me with a lake of discard starter so this morning, to kill two birds I tried my new crumpet pan on my new induction hob (with my old silicon rings) to use it up.

It took a bit of experimenting to get the temperatures set up, I had scratches on the gas hob controls for the ideal heat, I'm not marking this one but have the numbers. And the results were tasty.

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