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, 9 October 2015

I made the time.

Summer is over and the pace of life here in Devon has slowed a little. This is reflected in the orders that I get, I'm only making bread for the locals till April. So less Scones, Rolls and Teacakes

However this doesn't mean that I'm not busy, I still did 36 loaves this week, including some for me and a couple of new flavours.

The first was Walnut and Green Pesto Sourdough. I used Chopped Walnuts and Vegan Green Pesto and a mix of White and Wholemeal flours on a White levain.

The first attempt I left out for an overnight prove and it rather explode out of the tin,

After baking and cutting of the overhang,

 the flavour was amazing and I took the best loaf down to Oats as a sample. They put it on with soup, we tried ours with Goats Cheese and Pear Chutney. Ours was great and Oats promptly ordered two loaves for Friday so there's must have gone down well.

The next attempt was a White Sourdough flavoured with Chilli from my windowsill, I grew and dried these in 2013. They were chopped and added to the dough, seeds and all. There's always a doubt about amounts, have I put too much? I used 6 Chillies for 1.7kg of dough and it was about right. A warm tingle on the back of the throat, not a tear inducing blast to the sinus, if you know what I mean. 

This one worked on so many levels, it tasted great toasted  with cheese,

and was also good toasted with marmalade.

Pro-Performance in Preston, one of my retailers have been asking for a high Protein Sourdough Pizza base and I did have a go at one for them. (see my last post) 33% Protein was the best I could manage, which I hoped was enough to generate orders.
I had an order for eight this week, hopefully this is the start of a new line for Well Bread!

My talk is approaching, more details soon but I thought I would try to make some biscuits for refreshment time. I had a go at Vegan Sourdough Digestives,

which were a success. October 28th is the big day, I'll be making some easy loaves and rolls at Oats in Brixham more information should be on their website soon.

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