Recently we have had to change bakers due to Goldy's Farmshop closing, however we are very luck now to be supplied by The Winterborne Bakery down the Road at Winterborne Kingston.

Traditional Breads	Price £	Quantity	Speciality Breads	Price £
Org W/ml Bere Farm lge			Sunflower large
Org W/ml Bere Farm sm			Sunflower small
Rye Small			7 Seed Large
Bloomer Large			7 Seed small
Cob Large			Pumpkin small
Danish Large			Malt House
Farmhouse Tin Large			Malt House
Bloomer small			Date & Walnut
Cob small			Beetroot & spring onion
Danish small			Cheese & Red
Farmhouse Tin small			Med bread
Baguettes			Herby Cob
			Garlic Focaccia
French Sticks			Seaweed cob
Crustv Rolls			Olive Focaccia
Brown Rolls			50%rve bread
Soft Baps			Rve & spelt Lge
			Rve & spelt sm
			Olive Bread

Bakery

Special occasion? Hand made chocolates from our kitchen

Speciality bakery goods prepared by our own bakers

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.

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.