Thursday, December 15. 2016
Wednesday, September 14. 2016
We are very excited that the Real Bread Campaign has published a brand new recipe book pulling together recipes from over 60 bakers of long-fermentation, real bread recipes and our very own recipe for 100% Spelt sourdough is among those to be published!
The recipe is one that Andrew developed in response to customers with wheat and gluten intolerance asking for a more digestible bread. It contains only spelt flour which, although an ancient relative of modern wheat, has been prized since Roman times for its nutty flavour and, more importantly, its digestibility. It is a bread which we bake every week on a Thursday.
The book published on Thursday 15 September during Sourdough September and Andrew was at the launch! Copies will be available in the shop in Crich soon or from the Real Bread campaign website.
Friday, July 15. 2016
As someone who was brought up on a farm in Cumbria which supplied the very first cow's milk to be used in Carolyn and Leonie Fairbairn's Cumberland Farmhouse cheese (which we still stock from time to time), I am always delighted when we come across a new local producer.
Sophie Summerlin from Cow Close Farm near Hathersage came to see us today and brought with her some of their brand new 'Stanage Millstone' bloomy rinded cheeses. These are a brie-type cheese but are shaped, intriguingly, like a millstone with a hole in the middle.
Those familiar with the peak district and, in particular, with our dark peak gritstone edges, will well know the sight of a millstone lying in the heather and bracken at the base of edges like Stanage Edge and Millstone Edge. For centuries millstones for various uses (including milling grain for flour) have been quarried in Derbyshire.
Cow Close Farm is just beneath Stanage Edge in the heart of the Peak District and so this new cheese, made with pasteurised cow's milk from the neighbouring farm is a very iconically local addition to our regional cheeses.
to moulds (note the way they put the hole in!):
to mold bloom:
the cheese takes around six weeks to produce and then more time to mature with many stages in the production process. You can find out more on the farm's facebook page and website.
We are delighted to be stocking the Stanage Millstone in the deli from this afternoon (one sold within an hour of being in the counter!) and we will be featuring the cheese in our menu in flans, toasties and salads as well as making some 'Stanage sage scones' next week. I am even working on an idea for a pizza special using the cheese for Wednesday 27 July...watch this space!
It is so great to meet new producers like Sophie, and to be able to stock their products. We know just how much work goes in to starting out in the artisan food world and wish the Cow Close Farm team every success.
Thursday, June 2. 2016
We are looking for a couple of new people to join our team in Crich.
Market Trader - part time
Most days of the week, fresh-baked bread, scones and pastries head out from Crich to different markets in nearby towns. We need a cheery, customer focused person with a full clean driving licence who has the resilience to stand on a market stall in all weathers selling to a large number or regular and visiting customers who buy from our market stall.
This role is to help us build and develop the number of markets we attend each week, as well as providing cover for the current market traders when they are on holiday.
Full details are here.
Delivery Driver - part time
We also deliver our bread daily to whole range of customers in the local area. We are looking for a reliable, punctual and friendly individual with a clean driving licence and a customer focused outlook. You will start at 7am up to 6 days a week (Monday to Saturday) and, after helping to pack customer bread, you will load the van and proceed to carry out the 3 hour delivery route.
Full details are here.
Monday, March 21. 2016
We are open as follows over this coming Easter weekend:
Maundy Thursday - Shop, café and bakery open as normal
Good Friday - Shop, café and bakery open as normal
Saturday 26 March - Shop, café and bakery open as normal
Easter Sunday - Shop, café and bakery CLOSED
Easter Monday - Shop, café and bakery CLOSED
Tuesday 29 March onwards - Shop, café and bakery open as normal
Wishing you a blessed and happy Easter Tide.
Thursday, December 24. 2015
Tuesday, December 8. 2015
We are looking for someone wanting to work in catering as Kitchen Assistant at our busy Crich Café.
You will be producing food from fresh ingredients, working in a busy kitchen, serving customers in a friendly and well used café and furthering a career in a fun and exciting industry.
The job is around 40 hours a week across five shifts. Please detail relevant experience in your application.
Please apply by sending a CV with detailed covering letter to Roger or by dropping a CV and covering letter in to the Crich Shop.
Tuesday, December 8. 2015
We are looking for a morning Delivery Driver to deliver our bread orders to
wholesale customers in our delivery van.
The role requires punctuality, and attention to detail. The hours are approx. 12 to 15 hours for 5 days a week including Saturdays. Start time will be around 7am.
We need someone who is organised with a customer focused outlook and a confident and outgoing personality and a clean driving licence.
Apply by emailing firstname.lastname@example.org with a letter and CV or by phoning 01773 857074.
Tuesday, August 18. 2015
I realised it was high time I updated the list of breads we produce on our website...there were some glaring omissions as we have recently been adding some beauties to our range. Sometimes I find it hard to believe how many different breads we produce...if you struggle with decisions, don't come on a Saturday!!!
Diane recently came on my sourdough bread baking course, 100% Sour, and following a fascinating discussion about the health benefits of different breads, she sent me this interesting article on the subject of the health benefits of rye.
Below is a table showing what bread we produce on different days. All other breads on the breads page of the site, and the majority listed on our price list we produce on a daily basis, Tuesday to Saturday.
Tuesday, July 14. 2015
We are delighted to be featuring some new cheeses in our deli counter this week - in particular, three choices from our family friends at Thornby Moor Dairy in Cumbria.
Cumberland Oak Smoked
Smoked slowly over pure Cumbrian Oak shavings in their own, home-built, Smokehouse. This cheese was first made when my family had a farm in Cumbria and our family friends made the cheese with our milk. The smokehouse was first built in one of our outbuildings and my Mum also used it to smoke home-cured bacon from the pigs on the farm.
An unusual semi-soft cheese made from cow's milk. It is mould rinded and is perfect for a cheese-board. Complimented by a wide variety of wines. It is my personal favourite!
Made using Cardoon thistle rennet, this is a vegetarian choice. It is a fresh, young goat's milk cheese. Ideal for salads or used as a starter - grilled, shallow fried or wrapped in filo pastry and baked. I will be using a sheep's milk version of this cheese on a special pizza of the week on Wednesday night.
Also new in the cheese counter this week are...
This is a mature mild Welsh cheddar made using pasteurised cow's milk and vegetarian rennet with chopped horseradish and parsley blended in for that extra "bite". The cheese is then coated in a distinctive bright orange coloured wax. It is named after the famous Welsh Warriors of the Middle Ages. Produced by the Abergavenney Fine Food Company.
An amazing burst of flavour; specially selected, smooth creamy cheddar carefully combined with rich, sweet caramelised onions. Produced by the Wensleydale Creamery.
An organic, deliciously creamy vintage organic cheddar in Godminster's distinctive burgundy wax.
Our cheese selection changes every week, so do keep popping back to try new things as they come in. Also, feel free to ask Roger if you would like him to get anything in in particular.
Monday, July 6. 2015
Full time or apprentice opportunity ... Posted by Andrew Auld in news at 12:55
The perfect person for our Baker vacancy could well be you! If you love quality artisan bread, have some skill and experience that you would like to make use of in a small business and you enjoy working hard in a friendly team, we could be the place for you. Alternatively, we could offer this position as an apprenticeship if you would like to complete a college qualification along side working in our busy bakery.
We are advertising for a full time night-working Baker or apprentice baker on the Universal Jobmatch site. Send an application to Andrew with a covering letter and CV if you are interested. The vacancy is immediate so we can get you started more or less straight away following a trial shift.
Saturday, March 7. 2015
Friday, February 13. 2015
Kitchen assistant vacancy in Crich Posted by Andrew Auld in news at 08:38
We are looking for a Kitchen Assistant to join our friendly team. Required to work on a rota across our Tuesday to Sunday shifts at around 35-40 hours per week including our Wednesday pizza nights. The role will also require the ability to work in the shop/cafe.
We need someone with a customer focused outlook and a confident and outgoing personality.
Catering/kitchen experience is essential for our busy environment.
Please enquire at the loaf providing a letter and CV for the attention of Roger Bode, and/or send to roger AT theloaf.co.uk
Telephone 01773 857074 for more information.
1. Job Purpose
1.1 To prepare and serve food to customers. To serve customers in the shop and café with bread, options from the café menu, drinks, chilled and dry deli counter produce. To maintain a clean and safe working environment.
2. Main Duties
2.1 To work alongside the other kitchen assistant in the kitchen in food preparation and in compilation of take away and café food where necessary.
2.2 To serve customers in the café and shop, advising customers on the products, with information that is available, and offering alternatives where appropriate.
2.3 To ensure that machinery is cleaned safely and maintained appropriately where allowed to use and/or cleaned in accordance with procedures.
2.4 To ensure that the kitchen area, crockery and cutlery and kitchen equipment, is cleaned regularly and as appropriate at the end of a shift
2.5 To take orders (bread in particular) from customers, and prepare these orders within your shift where possible and/or ensure these are recorded in the order book ready for the next shift or subsequent days
2.6 To record cleaning activity on designated charts (eg for daily, weekly and monthly activity).
2.7 To record and monitor temperature records for food that is cooked, reheated and held hot on designated charts.
2.8 To undertake any cleaning duties (operating with a ‘clean as you go mentality’) as required for the business during your shift, including immediate clearing and wiping down of tables in the café and general tidiness in the shop.
2.9 To advise the Shop Manager or her deputy regarding any business opportunities that may come to light within the business.
2.10 To report any incidents that should be brought to the attention of the Shop Manager including but not exclusively, accidents, injuries and hazards.
3. Responsible for
3.1 Promoting a safe working environment
3.2 Ensuring that all procedures and processes are adhered to.
3.3 Ensuring a customer focused approach.
4. Responsible to
4.1 The Managing Director
Tuesday, December 9. 2014
Mince pies, sourdough and German ... Posted by Andrew Auld in news at 18:24
Monday, December 8. 2014
Visiting bakeries in German - ... Posted by Andrew Auld in news at 17:09
At the end of the summer, Rog and I were lucky enough to spend a week with our dear friends in Itzehoe, Northern Germany. I spent a very happy year living there in my early twenties and have some wonderful friends from that time with whom we are in regular contact and who visit us often. This time though, we were visiting them for a family wedding and a birthday party. It was a great trip and as well as being a sociable visit, I was able to spend three of the nights we were away baking at the town's busy bakeries. All three were extremely welcoming and I learnt a great deal in preparation for my German Baking course: 'Brot' which I am offering from January.
First up was the small bakery behind the Café Königsberg - partiularly popular for it's huge range of bread rolls. I rolled up at around 1.30am and spent the first quarter of an hour or so chatting to the three apprentices outside about their training whilst we waited for Meisterbaecker Martin to arrive. The owner of Café Königsberg is a lecturer at the local college and has a continual stream of young apprentices moving through the bakery as they complete their development and training as a baker. Unlike here, in Germany you have to complete a three-year apprenticeship in order to be able to call yourself a baker and get a job in a bakery.
Once Martin had arrived, naturally the hard work got under way! As specialists in the German breakfast favourite, the Brötchen (or bread roll), the Café produces over fifty different varieties. Particular favourites of the Germans are 'Laugenbrötchen' which are dipped in lye solution prior to baking to give them the distinctive shiny brown crust.
Although interesting to see, I am unlikely to introduce them at the loaf given our keenness to avoid chemical additives! However, they did give the apprentices an opportunity to show of their skills in making fun designs of rolls for the younger customers.
...and after baking!
Martin took a great deal of time to show me his hand-molding skills and the different techniques used in producing different shapes of rolls. For example, here is a series of photos showing how Hörnchen are made.
He also showed me a couple of techniques for getting different finishes on the loaves they produce. I particularly liked the finish on these beautiful rye breads.
Martin showing his skills hand-molding rye bread.
Look at the lovely pattern on the rye breads from the proving basket. These are ready for the oven.
I just loved the way these ones came out.
Next up was the patisserie specialist, Konditorei Frähmcke. Here I was welcomed initially by Jörg, the son of the father/son baking team. He turned out to be the German equivalent of a Real Bread proponent - just like me. I really got on well with him and was delighted to learn that their techniques, recipes and processes were all very familiar and similar to ours. Additive-free, using sourdough and preferments in all their breads and everything made by hand.
When Jürgen, Jörg's father, arrived, I started to ask about one of my personal favourites - poppy seed cake, or Mohnkuchen. He was only too pleased to get underway with the two-day process involved in making delicious yeasted poppy seed cake, inviting me to pop back the next morning to watch him finish them off.
Like me, Jörg has read up extensively to further his skills. A series of books he relies on are the Brotland Deutschland trio which I would just love to get my hands on! So if anyone out there has them and doesn't want them... !!!
Jörg has also promised to come and visit us in the new year when their hectic Christmas baking season is behind them.
Just loved these Ostpreussische rye loaves!
Here are a few more photos taken by a visiting journalist, Gaby Knoop:
With Jörgen, now friends in Real Bread!
Tucking in to the Laugenbretzel - Pretzel - I had learnt how to roll, twist and shape.
My final bakery visit was to Bäckerei Carstens. This is by far the biggest of the three bakeries and is run by Howe Carstens who I actually knew from my time teaching at the Kaiser Karl School twenty years previously. Howe had been in his final year at the time, and we actually took sport classes together and socialised with his group of friends in the local pubs! So it was really wonderful to see Howe in his bakery and to see it so busy and successful.
Despite its size (with 7 outlets and this year taking on 10 apprentices across the whole business!), Howe continues in his father's footsteps by making everything by hand and using traditional recipes and methods. One key difference, and one which was vital in a business of this scale, was the amount of product that was being frozen and chilled (retarded) during the production process. This was essential for being able to keep up with the volume of orders - particularly at the weekends. What impressed me most of all was the speed and hard work of the master baker, the bakers and the apprentices as they worked to produce literally thousands of each product line. All by hand. All in a relatively small bakery.
The fact that I don't have any photos to share of my visit here is testament to the fact that it was my third baking night during a short week when I had been socialising at full tilt during the days and evenings too! Evidence also of the fact that Howe put me to work hand-molding the two hundred odd fruit-loaves they had on order that day!! I am really hoping that Howe and his master baker pay us a visit here in Derbyshire so I can show them a rather more laid-back approach to baking (though we think we work quite hard too!!)!
I had an inspiring and educational week and, thanks to the organisation of Amke and Hans, my dear, dear German 'Eltern', I complete visits to three wonderful bakeries. Amke had also organised for the local newspaper to interview me so, if you read German, do have a look at the lovely article here.
I am really looking forward return visits from these bakers - we would be delighted to welcome them all at the loaf.
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