MINI MISS BREAD w/c 9th September


Good evening


It's getting darker earlier and therefore, as I write, it feels far later than it is. Aside from feeling ready for bed, it does mean that I am not as late sending this out as I thought I was. Which is a relief. I can take my time, check typos, hit send...and then go to bed!


It is these darker evenings and mornings that have, in part, influenced our decision to change our opening hours as of this week. We will now be opening from 10am on Thursdays, Fridays and Saturdays. We are grateful for the positive feedback we have received on these new times and hope that they will suit as many of you as possible.


It's been great to have so many of you come in asking for some MMB starter to give sourdough a try at home. I have put some details on the website here on what to do with your starter when you get it home, and what to do to build it up ready to bake with. If you have any questions please don't hesitate to pop in and ask. And please do share with us on social media, or even in the flesh, your baking efforts. I'd love to see how you get on. We will continue our Sourdough September offer for the rest of the month so if you haven't yet had a chance do by all means come by to MMB with a pot and we will happily give you some starter to take away, free of charge of course.


Looking ahead to this week's bakes, we will have our simple offering on Thursday - a good number of Walden Whites and Wholewheat & Ryes. Friday will see both of the above on the shelves, along with a good smattering of Milk & Honey Sourdoughs and some Spelt & Walnut Sourdoughs. And cookies. And then on Saturday you have all of the above to choose from plus Rugbrøds, Super Sours, a selection of tinned loaves and of course plenty more cookies. I'm going to add pecans to the cookies this week, for a bit of a change of flavour and texture. Do let me know what you think. I love a pecan and think they will work beautifully. And yes, some of you did spot some cinnamon bun trials coming out of the oven last week. We are getting there. We are so close. Hold tight.


Have a good week everyone. And don't forget we are next open on Thursday at 10am.


See you then.

Megan


#minimissbread

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