News from the bakery

Hello, it feels that every time I sit down to write a few words to you, my first thoughts bring me to wanting to say - doesn't time fly these days? How on Earth it's nearly November, which means that it's nearly Christmas, which means that you will have a lot of questions? I wasn't going to talk about this but I already did, so there you go. Next, I should bring up the weather situation but this would mean that I would be fully converted into a (lovely) British person but I still can't drink tea with milk, so I am not there just yet (I guess my very distinctive accent also could give you a bit of a hint:)).

In terms of what's happening in the bakery at the moment, we are very very busy baking, as always. We have a new quiche flavour (smoked cheese, jalapenos, spring onion and roasted sweetcorn, it has got a bit of a kick to it thanks to the chili paste), there is also a nduja and ricotta pastry served every Saturday and Sunday and gorgeous pumpkin spiced basque cheesecake. We have also came up with a coffee and walnut bun (milky dough swirled with chopped walnuts, topped with coffee custard and a fresh fig), we have heard that it's rather delicious.

I would also like to address the "issue of the queue". Believe it or not but I find this phenomenon a little bit scary, I am not even sure why, it probably is the responsibility to deliver, so nobody is disappointed when it's finally their turn. As many of you say, it is a good problem to have and we are all very grateful to be so popular. I do not think we can do anything about it, speed it up in any way, we are working the best we can to make sure everyone gets good service all the way. We aren't able to create separate queue for people buying bread only, as it would impose higher costs for us. The only thing I can say is, please make the most of your time in the queue, get to know the people in front of you, our bakery is known for facilitating friendships :).

And now for the informative part. I am so so humbled, not only by the amount of people asking us about the workshops, but also how much faith and confidence you have in the fact that I can teach! I think I can and also, I am absolutely sure we are going to have a beautiful time bonding over bread, rolling up the sleeves and getting our hands into warm dough, watching as it magically transforms, learning patience and getting to understand this living matter. There will be more dates coming soon so once the first one is up for sale, don't panic if you miss out. I will send another newsletter with a link and details about the workshop, but I can now tell you that the first one ever will take place on Monday 24th November (more information to follow soon).

In terms of Christmas opening times - we will be open without a break from 18th December through to Christmas Eve, with pre-orders' collection on 22, 23 and 24th December. The pre-orders will start at the beginning of December and, like last year, they will be placed in person in the bakery.

|Last but not least, there is an Autumn Market at the farm. There will be lots of amazing stalls featuring local makers, our coffee roaster Marc will be serving coffees and hot chocolates, the Crossover Blendery will be selling their wonderful beers, there will be burgers and pizza and much more, 10 am till 5 pm, please do join us!

Thank you so much for all of the support and reading my rumblings.

Iza