One Mile Bakery Exeter

22/09/2026

I used these fab flavoured salts from Broomhill Farm on my sourdough crackers during my Introduction to Sourdough baking class last Saturday- they are delicious 😍

19/09/2026

What a lovely day at One Mile Bakery Exeter!

We spent the day baking up a storm on my Introduction to Sourdough baking class.

There were floury hands, big smiles and beautiful doughs taking shape throughout the day. The participants left with their own sourdough starter, ready to continue their baking journey at home and keep the magic of real bread alive.

Nothing beats the joy of sharing skills, slowing down and connecting through good, honest bread.

18/09/2026

Yesterday's subscriber loaves 😍

These are Ube and Poppy Seed Sourdough and Yessted loaves going to my Exeter subscribers - all freshly baked in my microbakery and delivered by me on my bike 🚲

12/09/2026

Every few months St Thomas St Thomas Exeter Brillsville Market does a competition to win Brillsville Bucks and this month one of the winners spent some with me 😀🩷🍞

11/09/2026

Nothing wasted, everything transformed 🍎

Yesterday I started turning a beautiful donation of Bramley apples into spiced apple jam. I started by warming the cut up apples, dissolving the sugar and leaving them overnight in the fridge to cool and slowly soak up the spice.

Today I brought it down to a thick, gorgeously unctuous jam, ready to go. First stop: dolloped onto tomorrow’s breakfast yogurt. From there, I reckon it's got a recipe or two left in it yet as well as lovely jam for the table.

A small batch born from surplus fruit that would otherwise have gone to waste — this is what One Mile Bakery is all about: local, seasonal, nothing wasted.

Watch this space for where the jam ends up next 👀

10/09/2026

Today’s subscriber bread is miso sourdough ✨️ Made with my own sourdough bread miso ❤️

Last year at the F**a Festival Sourdough Exchange in Bristol, I got to spend time with Dr Vanessa Kimbell and came home with a small jar of her sourdough miso paste — a little piece of her Sourdough School magic to bring back to Exeter. Nothing in this bakery usually goes to waste, so I took a leftover One Mile Bakery sourdough, left it to go a bit stale, soaked it down and built my own miso: Vanessa's miso paste as the starter culture, koji rice, chickpeas, and salt. Then… I waited. And tasted. And waited some more. Checking in every few months, watching the flavour deepen and change with the seasons. Ten months later it was finally, unmistakably right. Deep, savoury, complex - everything good fermentation rewards you with if you're patient enough to let it happen on its own time.

08/09/2026

Are you looking for the perfect present for a food lover?

Give the gift of an unforgettable experience this Christmas 🎄✨

My One Mile Bakery Exeter gift vouchers are ideal for anyone who loves great food, wants to learn new skills, or simply enjoys a cosy, creative day out. Choose from full-day or half-day baking classes, or gift an amount towards a class 🍞💛

Classes include favourites like Half Day Taster Class, Introduction to Sourdough, Introduction to Baking, Italian Baking, and more.

A One Mile Bakery Gift Voucher is a truly special treat:
🌟 Small, friendly classes
🌟 Gorgeous food
🌟 Loads of inspiration to take home

Vouchers are valid for 12 months - perfect for gifting now and enjoying later.

https://share.google/UptD9RsgoebfDfh5J

07/09/2026

✨ NEW for 2026: Short Christmas Baking Class ✨

A One Mile Bakery tradition and I hope it becomes the very best way to start your Christmas season.

Join me to learn the art of the most delectable yeasted cinnamon buns, plus other festive treats along the way. These are a world away from anything shop-bought, these are the bakes that will become a much-loved part of your Christmas at home.

📅 **Saturday 7th November** or **Friday 11th December**
⏰ 10am–2pm

These are a new offering run alongside my Full Festive Bakes class this year — let's get your kitchen ready for Christmas.

Classes Archives - The One Mile Bakery - Exeter https://share.google/RZxTSj0fEnGZA1Rlp

Spaces are limited — book now to secure your spot! 🎄

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03/09/2026

Back to baking after a short summer break 🍞🩷🍞

These use organic stoneground white and wholemeal mixed with ### flour from The Sourdough School alongside British grown camelina seeds which are high fibre and high protein. I have also added sesame seeds for flavour and even more texture.

Made, baked and delivered by me 😁🚲

01/09/2026