Posts about #realbread bakers that inspire us
As i scrape out the mixer this morning, getting out every last bit of dough into a crate ready for its 4-hour bulk ferment, I am pondering just how precious each scrape of dough actually is. I think the more connected you get to the origins of your food the more your eyes are opened to just… Continue reading Precious Produce
Just unwinding after a full on weekend including showing at the Lochaber Agricultural Show, where doughies shared some sourdough love. That's me at our table in the food tend alongside other local small, micro producers. Yes doughies is small. But small can be beautiful. Doughies has been telling it's small story for the last 5… Continue reading Doughies – baking Small and writing Big
Branding Getting ready for some markets and shows and working on the small but beautiful brand that is doughies. Listening to a talk by Seth Goodwin last night about how to think small to go big, got me thinking about what is the doughies brand? Previously I'd written down the founding principles of doughies here, but as our… Continue reading Branding, Individual Subscriptions & Tweaks
Bake-house Progress It's been like Christmas at doughies the last few weeks; new kit arriving and getting crammed into our wee bakehouse - we now have a door (very exciting), still bits and bobs still to do but getting slowly done...that's 225kg of flour under the dough table - just add water, pinch of salt… Continue reading Update from last few weeks
Nourish - Making a living from Local Food (2016 Coaching Programme) Last week I attended the opening session of Nourish "making a living from local food" 2016 coaching programme (more here). Lot's of great people, good chat, in a group of counter-culture people wanting to and doing things different with regard to our food system;… Continue reading Mid April Update
Felt the need to write down some monthly bakehouse goals - here's our road plan to getting some Sourdoughs out the door to the people of Fort William this summer:- April - Flooring! Just ordered (some nice quarry tiles) May - Door! The bakehouse needs an internal door to keep it seperate from the house -… Continue reading Road Plan to Sourdough this Summer
"Do one thing well - it's enough." We've been looking at incremental reductions we could make to avoid waste of our bread (see this blog pondering a zero waste bakehouse) and have now turned our attention to embedded distance (distance travelled) of our ingredients. We're pondering a locovore bakehouse. What's a Locovore? A locavore is a person interested… Continue reading Pondering a Locovore Bakehouse
Busy getting the bakehouse ready, and have been pondering what a zero waste bakehouse would look like. What do I mean by zero waste? Well as Anne-Marie Bonneau's strap line on zero waste chef summarises neatly - "no packaging, nothing processed, no waste". There are now a number of zero waste restaurants and cafe's springing up challenging the… Continue reading Pondering a Zero Waste Bakehouse
The WordPress stat monkeys have been busy crunching numbers on the Doughies blog, and have prepared a fun 2015 annual report. Here's an excerpt: A New York City subway train holds 1,200 people. This blog was viewed about 7,800 times in 2015. If it were a NYC subway train, it would take about 7 trips to… Continue reading Doughies – The 2015 Ferment
Social Enterprise Training So a bit of a delay writing this, but doughies have now completed day 3 and 4 of the social enterprise course. It whistled by at the end of May (and in fact the final day 5 & 6 is fast approaching at the end of June!). Day 3 covered marketing; Day… Continue reading Training, Uprising, What is Local, Bread Awards
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