Small Food Bakery

Its national doughnut week, so Ania and I are firing it up and going for it with naturally leavened doughs and choux made with unusual grains! We will have sourdough brioche doughnuts; fruit iced rings and honey caramel dipped with nuts, and Filled ones with elderflower custard, lemon cream and apricots and a chocolat eve ganache. Ill be making some savoury fried pizza too with toast tomatoes and derwent cheese.
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Ania is making choux pastry with organic Einkorn flour from mill - its the tastiest flour, so ruch and nutty! She will be frying swirls of it and dusting them with powdered sugar in the Polish tradition, of course.
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Thats the plan so far but i wouldnt be surprised if we come up wih some new ideas as the week progresses too!
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Come and visit, we will have all the usual organic fruits and veggies (new delivery is Thurs 1pm), groceries, breads, cakes, savouries and scones too! Thurs, Fri & Sat 9.30am-4pm

Breaking news! Emma (aka The Missing Miller) has started making pasta again and we just took delivery of our first bags. She makes it using two wonderful pasta extruding machines and many different shaped bronze dies. Thank you for sharing this fabulous illustration of some of the shapes.

You might remember various pasta adventures at Small Food in the past, with the big red machine we bought in lockdown. We decided that the machine should live at the coop now so it can be used alongside the mill to make truely local pasta with fresh flour.

Hope to see some of you tomorrow, we will have a few different shapes available ... but don't snooze on the pappardelle, it's very very good!

today! meet under the trees and send word to the future. Over the road from Primary 10-4 today with Frank and Rachel.... and this chestnut & panella sponge cake with cherry blossoms