This Saturday 16th April I’ll be speaking at “From Crop to Crust” conference, aiming to encourage more bakers to use the flour milled at their local windmills and watermills around Britain. Organised by The Society for the Protection of Ancient Buildings, in association with the Traditional Cornmillers Guild and Sustain’s Real Bread Campaign, we’re hoping to tackle the issues that have made the connection between baker and miller problematic in the past: getting the flour that the baker wants to bake with and the miller is happy to mill, deliveries from short-staffed mills to busy small bakeries, getting customers to pay more for loaves that are made with hand-milled flours that struggle to compete in price with cheap flour from the supermarket. (more…)
Job Ad – Apprentice Baker: Long Crichel Bakery – Cranborne Chase, near Salisbury, UK
Long Crichel Bakery has a growing reputation for its hand made and award winning bread and patisserie. We bake sourdough and traditional English bread in a wood fired oven.
We have positions available for apprentices and starters in bread and patisserie. While we value qualifications, we equally look for the commitment of any candidate to set high standards for themselves, to produce excellent results, and to expand their knowledge. The bakery is in beautiful Cranborne Chase, near Salisbury and Bournemouth.
To discuss further, contact Paddy Davy or Jamie Campbell on 01258 830 852