|
this week each day, thursday to sunday (27th - 230th october) we'll be baking , organically, as ever:
Fougasse - with lexia raisins & fennel seeds Wholemeal Spelt Granary Tin Loaf Charlestown Cob & Lemon Drizzle Cake.........
at the weekend there'll also be: Seaweed Bread - now made with Cornish seaweed Focaccia - with seasalt & rosemary Sourdough Bread (saturday only) & Saffron Buns
this week we have freshly-made quince jelly and plum jam....
Definitely time to get soup-making, so no prizes for guessing what flavour we'll be doing this week.......yes, it's pumpkin soup....to warm the hands and feed the soul
hope to see you soon |
Blog >