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All Goldy’s breads are made with Organic ingredients but only their own is certified Traditional Breads | Price £ | Quantity | Speciality Breads | Price £ | Org W/ml Bere Farm lge | 1.90 | | Sunflower large | 2.60 | Org W/ml Bere Farm sm | 1.05 | | Sunflower small | 1.99 | Rye Small | 1.99 | | 7 Seed Large | 2.60 | Bloomer Large | 1.80 | | 7 Seed small | 1.99 | Cob Large | 1.80 | | Pumpkin small | 1.80 | Danish Large | 1.80 | | Malt House | 2.38 | Farmhouse Tin Large | 1.80 | | Malt House | 1.42 | Bloomer small | 0.99 | | Date & Walnut | 1.65 | Cob small | 0.99 | | Beetroot & spring onion | 1.99 | Danish small | 0.99 | | Cheese & Red | 1.99 | Farmhouse Tin small | 0.99 | | Med bread | 1.99 | Baguettes | 0.99 | | Herby Cob | 1.10 | | | | Garlic Focaccia | 2.25 | French Sticks | 1.20 | | Seaweed cob | 1. 99 | Crustv Rolls | 0.50 | | Olive Focaccia | 2.25 | Brown Rolls | 0.50P | | 50%rve bread | 1.19 | Soft Baps | 0.50 | | Rve & spelt Lge | 2.99 | | | | Rve & spelt sm | 1.99 | | | | Olive Bread | 2.25 |
Bakery Bakery Masterclasses!
If you would like to join Ashley and Paul for one of our Bakery Masterclasses, please contact us by phone on 01202 625777 or 01929 556777 or email. Next Date
Monday 8th September Subject
Bread Making, Specialities
The aim of this class will be to provide tuition for those who know the basics but would like to branch out! Time and Place
9.30 - 12.30
Bere Farm Cost
Places cost £45.00 per person and will include all materials and tuition. | 
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 This is no ordinary bakery!
Our bakery is different because we use traditional, time honoured, often long forgotten methods to produce our bread. We do not use or add E's or improvers that the majority of modern breads are made with these days. We use slower production methods and natural fermentation processes which take extra time, but in our opinion means that our bread has greater taste. You can't rush quality! Our bread is hand moulded by our bakers, there is no machinery involved in this process so each loaf is perfectly individual. | Wholemeal and Rye
For our wholemeal and rye loaves we mill our own flour on site. The wheat and rye come from Post Green Farm, the organic farm around us. We use a pre-fermentation process called a mother dough with these breads. The mother dough is our own living culture of yeast which we look after and feed, it is very specific to our bakery. Because of this process we use less yeast than in conventional methods which we believe in conjunction with the slower fermentation process aids digestion and increases the flavour of the bread. |  | White Bread
Our white breads are made using a similar method but with a more temporary culture which is brewed overnight. This is called a 'sponge' and it creates a beautifully flavoured dough with added 'lift' thereby needing less yeast. The end result is that the flour and its constituent parts such as the gluten is broken down into more easily digestible parts. We believe that often the hasty way in which modern bread is conventionally made is a root cause of the many digestive ailments in our population. | Home-made Cakes, Speciality Baking, Pies and Pasties...
As well as our range of wholemeal, rye and white breads, we also have a range of speciality breads including Pumpkin Seed, Seaweed, Cheese & Onion, Olive, Date & Walnut and a variety of focaccia breads. Our range of cakes changes each week as does our range of home made biscuits. We have a range of home made traditional pies and pasties either in our hot cabinet to take away, or chilled and frozen for home cooking. |
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