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

Saturday, 26 September 2015

A New Loaf

After the success of the Spelt Sourdough Baguette, I was asked to do something a bit lighter.
My answer was the White Spelt Sourdough Baguette. The first one contained 50% each of White and Wholemeal Spelt flour, the new was 100% White Spelt apart from 25g of Wholemeal flour for the starter. (After building the starter and then the dough, I used 700g of flour so 4% Wholemeal flour)

I made and baked as usual (just like last weeks photos) and the result was about the same, to my surprise. I thought they would be lighter, perhaps I'll try less time in the fridge next week, if there is an order.
Here's what they looked like, no interior shot as they were all sold, perhaps next week I'll make an extra one for me and try it.

In the background you can see some Spelt Sourdough loaves, part of the usual Friday bake for Oats. I also made White and Wholemeal Sourdoughs for Galleons Stores and Pro-Performance as usual.

Biggest job this week was 1.5kg of Sourdough Morsels for Honest Foods of Ipplepen. They make superior Chutneys and Pesto and use my morsels for sampling. I make two sizes, a small one for samples and a larger one which I supply bagged so people who like the samples can buy a bag.

It took me a while to cut them, bake them and bag them up,

They are well travelled now, Totnes Good Food Market, River Cottage Food Fairs and now Weston-Super-Mare Food Festival. I believe they are also off to Powderham Castle next week.

My next project is to make a high protein pizza base, I will use White Sourdough starter and add Pea Protein powder instead of more flour to boost it's protein percentage. I'll let you know next time how I get on.

Thursday, 24 September 2015

A Diversion

This is not strictly bread related but never mind.
My Novel is published on November 2nd, Check out my website http://www.richarddeescifi.co.uk/  for Early Bird Offers.

Saturday, 19 September 2015

Same old Same old.

Nothing much to report from Well Bread! towers this week, orders keep coming and the product range has not expanded.

But I did order another 30kg of Spelt flour this week as I had used the last 30 in a fortnight.

I seem to be concentrating more and more on Spelt as a flour and for good reason, it's very tasty.

And I actually got to try a Spelt Baguette as I made extra ones, the crumb is a bit denser than I would have liked but customers don't seem to be so picky.

So here are a few pictures to show this weeks work, sorry the post is a bit short but I'm heavily involved with the promotion of my new Novel.

It's a Sci-fi story called "Ribbonworld," and is published by Silverwood on November 2nd. I'm still waiting for the artwork to come back so I can't show you but the proof was stunning!

This is the blurb on the back,

"Miles Goram has a problem. All the down-on-his-luck journalist planned on doing was writing a hotel review and now there’s a body in his bathroom. Far from home on a strange planet, Miles must deal with the fact that somebody wants him dead.
Welcome to Reevis, a planet without days or nights where life is only possible under a vast pressure dome. It is on this airless wasteland that Miles finds himself caught up in a mystery involving a huge interplanetary corporation, a powerful man and his ambitious PA, and a beautiful young heiress who has been missing for years.
Crossing the galaxy in search of answers, Miles begins to uncover a web of deceit that stretches further than anyone could have imagined. With his life becoming at greater and greater risk, he realises that there is no one he can trust. Will he discover the truth and finally come to terms with his past? And, if he does, will it be enough to save his future…?
For more information , check out  Richarddeescifi.co.uk/ribbonworld
Enough of the advertising, here are the pictures. More next week.
Spelt Sourdough, all these for one customer.

Spelt Crumpets

White Sourdough

Spelt Baguettes
Inside a Spelt Baguette

More White Loaves

Spelt and Oatmeal Sourdough

And finally, as they say, some Chocolate and Orange Sourdough Cookies, I seem to be making a batch of these per week.with good reason, they are very moreish.

Friday, 11 September 2015

This Week.

The end of another week here at Well Bread! and the statistics are in. 

This week I made 34 loaves, 12 Crumpets, 24 Scones, 20 Cookies, 24 Rolls, just about average but a few new ideas.

Also I have advance orders for Crumpets, Spelt Sourdough and Teacakes for next week, along with my usual Monday order.

My new product this week was a Spelt Sourdough Baguette, well more accurately a ficelle or flute since it was shorter and thinner than a traditional French loaf.

I made these with the 2-4-6 method, allowing the dough a 24 hour rise after folding,

After initial folds

24 Hours later

Good Bubbles
The dough was then shaped,


and baked.

I delivered them to Oats (Only 3, this was a test) and they were sold pretty sharpish.  Apparently two people fought over them, Oh dear! I guess that means I will have to make more next week, sigh.

In other news I tried a new idea to make a round Pizza base, this time I rolled the dough and cut it with a cake tin turned upside down. It seemed to work OK as the base was actually circular when I pre-baked it.

My other loaves were made as usual, I did receive one complaint when I delivered them, I was told that they don't keep for more than 3 days. Since I am still eating one I made on the 4th I think they must be storing them incorrectly but hey I only make them.

Here are a few action pictures from this weeks performance.

White Sourdough ready for an overnight prove.

The next morning.
The loaves.

In preparation for my upcoming talk at Oats in Bolton Street (28th Oct, T.B.C.) I had a practise at making one of the things I will be demonstrating.

They are White Dinner Rolls made in under an hour and illustrate all the techniques I've picked up to make my life easier.

Don't miss the talk if you want to know how to get fresh bread with little effort, of course it won't be as little effort as buying a loaf of mine! 

Details will be available soon from Oats 

Tuesday, 8 September 2015

Someone likes my Bread

A very welcome testimonial on Twitter last Sunday and much appreciated.

  1. Nothing quite like a slice of fresh bread Thanks

Now I just need to find out where they bought the loaf, it comes down to one of two places.

Saturday, 5 September 2015

How can it be Saturday again so soon?

The end of another week here at Well Bread! and even though there was a Bank Holiday on Monday,(You could tell by the rain) I still did the same amount of Bread as usual. Plus another batch of the ever popular Sourdough Chocolate Cookies.

Here are the pictures,

Spelt Rolls

White and Spelt Sourdough

Wholemeal and White Sourdough and Soda Bread

Sourdough Scones


Spelt Sourdough Crumb

White Sourdough Crumb

Chocolate and Orange Sourdough Cookie

Onion Seed Panini

Just today and Sunday and the whole thing starts again, I already have orders but no time to try anything new, so the ideas and recipes will have to wait. (again)

I'm still waiting for the ability to transfer my blogs to my new website richarddeescifi.co.uk so until then, do pop over and have a look. It's still under construction but there is more content all the time.