JANUARY  2010

With the pipes freezing in the bakery we've had a delayed start to the new year but we're up and running again after the extra long break!

The Rustic with Cheese and Onion started as a special but is here to stay. Lincolnshire Poacher cheese and locally grown onions make for a sweet and nutty flavour. It is great with soup and excellent for sandwiches.

JULY 2009

We had a great day at Woodland Farm open day and there are more pictures on Facebook. Many thanks to Paul (of Paul's Bakery) for the loan of his beautiful mobile wood-fired oven and to Andrew Dennis for fresh farm produce which we put to good use making focaccia with the farm visitors.

JAN 2009:

Thanks to all those who tried the 'special' (Chocolate & raisin!) during December as the smell in the bakery was divine...

Also a big thank you to all our customers who ordered on Christmas Eve.

During January we are baking on Fridays only and I will be experimenting with oats, muesli and wholemeal - so look out for more specials in 2009.

Sonya

x

OCT 2008:

NEW AUTUMN BREADS AND PRICE LIST AVAILABLE.

After a steady summer it's back to baking twice a week on Thursdays and Fridays. If you are local to Friskney and want to order bread please make your enquiries at ruralfabulous@btinternet.com . We will send you a detailed price list and work out how to get bread to you! We had some grand plans for a van but the van was beyond our repair budget so we are still utilising the school run and collection as our main forms of distribution. At least I'm making good use of my supply chain and logistic skills albeit on a much smaller scale than in my previous occupation!

I have a new bread for the Winter and work has started on a wholemeal loaf - I'll keep everyone updated on the results!

JUNE 2008:

THE BAKERY IS OPEN!!!!

We've just had a great day at the Friskney Show where we sold 45 loaves - that was everything we had. I made a pheasant out of bread which most people thought was a duck despite its tail made from green wheat . One child thought it was a sheep. Clearly my bread sculpture skills require some developing...

FEBRUARY 2008:

• We have power!
• We have water!
• We have great bread!
• When the scales arrive I can sell the bread and then we will finally have customers!
• More pictures to keep you interested...

         Cheeky Cottage Loaves                   Rustic White and Pesto Breads

                         The interior of the wood-fired oven at 400C+

DECEMBER 2007:

• Finally I have my bread oven tools - all the way from Italy.
• Still no electricity which means we are not up and running yet.
• So here are some recent bread pictures instead from my test baking...

    Sage&onion focaccia      Sesame topped white       Cranberry&walnut fougasse

Loaves from the first bake in the wood-fired oven

OCTOBER 2007:

• The oven has been installed
• The chimney has been built
• We have a mixer
• And now we're in the process of getting the rest of the kit
• Major issue is total lack of electricity due to the scarcity of electricians!

This is what it looks like now...

Outside                                           Inside - showing oven and woodstore below

JUNE 2007:

• The bakery exterior has now been completed and has windows and doors!
• Inside there is now a floor and the base for the oven.
• The oven has been ordered.
• Swallows have built a nest in the eaves.

This is what we started with:

MARCH 2007:

• Bakery shell is two sections of an old stable block still with rubble floor!
• Terrifying thoughts of how the space may not easily accomodate the wood-fired oven
• Sonya has been on a Wood-fired oven course at Cann Mills run by Paul Merry of Panary (www.panary.co.uk)
• Pictures of amazing breads made on the course are below