The Abergavenny Baker

Easter Bread Class
Mums & sons and mums & daughters sharing a day of baking. Traditional 🇬🇧 hot cross buns, fairy stencils on the 🇦🇹 date and walnut loaves (for the grandchildren, they claimed), 🇮🇹 Casatiello made with soft, slightly sweet dough and stuffed with mozzarella, Parmesan, crispy fried pancetta and peppered salami. And 🇮🇹 pane di Pasqua scented with lemon, orange & vanilla and decorated with 🦄 unicorn sprinkles!

Garlic, rosemary and potato focaccia. Sometimes the simplest ingredients taste unbelievably delicious!

Nordic Bread with an Easter twist!

Bake Påskereder (braided Easter nests flavoured with cardamom and lemon zest) 🍋 perfect for gifting mini chocolate eggs to family or friends on Easter Sunday. You’ll also bake traditional kanelbullar (cinnamon buns), solbullar (sunshine buns with fresh custard & blueberries) and seeded rye rolls for a smørrebrød lunch of smoked salmon, cheese, ham, pickles and dill dressing.

Tuesday 24th March
9.30am - 4.00pm
Second breakfast, lunch and refreshments included. Call Rachael 07977511337 for details or book directly on the website www.abergavennybaker.co.uk

Easter Bread Class
Saturday 28th March
9.30am - 4.00pm
1 The Courtyard, Lion Street

Learn to bake deliciously soft, spiced hot cross buns, Casatiello (traditional Italian bread stuffed with cheese and cured meats) and a Spiced Pear & Walnut rye loaf that makes perfect toast.

Second breakfast, lunch and refreshments included. It’s a lovely way of meeting new people. Bring your mum, your dad or your mate. No baking experience necessary 😃

Call Rachael for details 07977511337 or book directly online [email protected]" rel="ugc" target="_blank">[email protected]

Whey granary bread with only 6 hours fermentation!!! 300g strong white flour, 300g granary, 30g malted wheat flakes, 2tsp salt, 1tsp instant active yeast, 100g warm water, 400g whey from the Little Hereford 🧀 we helped make on Wednesday . Good crust, open crumb and rich, delicious flavour. Perfect with a bit of cheese 😉

If you love cheese 🧀 and you’d like to understand the magical balance of art and science in cheese making, book a day with Dean at . Relaxed and interesting and fun all at the same time 😊

From warming the raw milk 🥛 in a HUGE vat, using bacterial cultures 🦠 to acidify the milk and rennet to coagulate the proteins to checking for a “clean break”, cutting the curds, cheddaring, milling, salting, pressing and aging…

A second smaller vat is for the soft cheeses Blue Monk (my favourite) and Other Monk with their furry exteriors and soft, creamy centres. Mmmmm mmm 😋

Never again will I complain about the cost of an artisan cheese. All hail the cheese makers 🙏 Dean’s cheese is worth every penny 🏆

Walked up the loaf today. Sat drinking my coffee when I saw a circular rainbow in the mist 🌈 Leapt to my feet - and my shadow appeared in the centre of the rainbow. It was magical 💫

Although I did begin to wonder if I was about to be abducted by aliens 👽

Homemade paneer 😋

Deliciously soft, fresh and creamy. SO DIFFERENT to shop bought paneer!!!

Marinaded in yoghurt, cumin, coriander, chilli and garam masala. Baked then grilled to make the perfect tikka!

Unhomogenised milk pasteurized at low temperature delivered by James at Raglan Dairy ❤️

Homemade paneer 😋
Soft, fresh and creamy. Marinaded in yoghurt, cumin, coriander, chilli and garam masala. Baked then grilled. Perfect tikka!

Unhomogenised milk pasteurized at low temperature delivered by James at Raglan Dairy ❤️