Week 1 complete...

So...The first week of working in my very own bakery has been a successful one. I haven't really experimented much as I am still learning. I attempted croissant early on in the week which didn't go so well because i did not prove them (muppet!) One of my better experiments were baking off a couple of malted wheat baguettes which went very fast with tasting with our home made gooseberry conserve. We got the smoothies out for a day and they will surely be returning for the summer along with the cheese toasties.

Here is hoping to many more experimental and busy weeks ahead...

Tim

Just settling in...

So....Day two complete and I am very happy with how the shop is running. It has been myself and my Fiance Nancy running the shop and we have been pleasantly surprised with the interest and support we are getting from the people of Cirencester. We encountered our first little hiccup this morning when we did our temperature checks, unfortunately the storage fridge had lost power due to a loose plug so we had to throw out all of our fresh meat and cheese, which dented our sandwich production. The cafe was steady and kept us on our toes, also leaving us with a mountain of washing up before going home! In talks with Hobbs House Butchery to get them involved in our sandwiches and adding to our hot savoury range...

The Shop is under new management as of 04/04/2011

Hello, my name is Timothy Lee,

I am 21 years old and a fresh face for the bread lovers in Cirencester. My shop is a modern looking small "hatch style" shop, previously reffered to as "an espresso of a bakery.  My primary aim is to get people to atleast try real bread from our shop at least once and I am confident that most will not turn back to the mass produced "stuff" that is filling our supermarkets shelves.  Follow me as I embark on a truely scary but exciting part of my life. See the up's and the down's and feel free to throw any advice or forewarning at me.

I hope i can attract a decent following to help me get the word around.