Bramble Bakes

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Small group baking workshops in the heart of the Chilterns

07/10/2026

Adding diversity to a loaf doesn’t mean you have to sacrifice an open crumb.
This loaf started life as a botanical blend leaven before adding 80% white and a 20% combination of black wheat, black barley, green lentils, seaweed, dried nettles, coffee beans, spelt, rye and emmer flours along with a sprinkle of dried flowers for good measure!
So this airy little loaf has at least 16 different plants in it, each helping to nourish the gut microbiome.

Pulses, grains and Dr. Vanessa Kimbell ‘s botanical blend flours are available from Hodmedod's UK Pulses & Grains if you don’t want to blend your own flours

Real bread Sourdough workshops chilterns Buckinghamshire

29/09/2026

Including as much diversity in our bread benefits our microbes, helps increases diversity of good bacteria in our gut and tastes delicious! It can also add some much needed fibre to our diet.

From adding a few dried nettles that offer iron and calcium, to including a full regenerative cycle of pulses, legumes and wholegrains, a few changes to your humble sourdough loaf can make a big difference.

Following teaching and making my own botanical blend is really simple and I love using the seasonal ingredients that my garden and the countryside provide.
If making your own sounds too much, then you can buy botanical blend flour .

If you’d like to know more about making your own delicious nutritious gut friendly loaf, join me for a workshop, details in my bio.

22/09/2026

Meet the farmer
Such an interesting and informative day at The Fold Granary meeting William Tooby and his knowledgeable and passionate team. It’s a beautiful organic farm working to stock free farming principles ( the compost they make is next level 🙌🏼). We toured the mill, the fields and saw the rich diversity that is in the cover crops, the community farm growing nutrient dense veggies and ended up in the cafe for a delicious lunch.

The love and passion for the land was clear in their words and actions so of course I’m excited to try the flours that might have found their way into the car for the journey home; an Alego population rye and a Mariagertoba population. Watch this space for some new bakes!

A massive thanks to Nic from the Noisy Table Micro Bakery for arranging and being such a fab field trip buddy.

19/09/2026

Definitely not sourdough, but the joy of making the wedding cake for your son and his beautiful wife cannot be underestimated. Loved adding a cheeky miniature of their inimitable Pebbles to bring a smile.

Thanks to and Victoria Green for saving the day and providing the most beautiful dahlias to decorate. Added thyme to symbolise their long future together and rosemary for remembrance of those that couldn’t be there to share their special day.

For those interested, bottom layer was a spiced carrot with cream cheese mousse and the top a lemon poppyseed with homemade loganberry jam.

14/09/2026

It’s no secret that a long fermented sourdough using just flour, water and salt is the best of breads. Did you know just how therapeutic it is to make your own loaf?
This Sourdough September, why not come and learn to make your own delicious, nutritious, gut friendly loaf with me? I’ve been making sourdough for over 15 years and have the pleasure of supplying Oxmoor Farm with their bread, so I know what I’m talking about.
All workshops have a maximum of 6 people and are designed for both beginners, and those that would like to increase their baking confidence.

For more information, or to book, please go to the link in my bio

Chilterns Real bread workshops

12/09/2026

The morning after and here are the Insta friendly post bake shots

White, Harvest and malted multigrain ready and waiting to head home with their new owners!

Heritage and white flours from Henry at Bruern Farms , and organic spelt and the emmer from Hodmedod's UK Pulses & Grains
Dark Cotswold crunch from Matthews Cotswold Flour

31/08/2026

Bank holiday nourishment for mind and body

I am so enjoying Lucy Williamson Nutrition Soil to Gut. It’s an informative exploration of how we can make educated choices to reconnect with our food, the soil that is the foundation of all we eat.

Such a treat to get to enjoy it with a slice of
my long fermented sourdough paired with new season damson jam, and a coffee. It’s been a busy weekend; hope you’re getting to enjoy the bank holiday too!

Soil to gut , regenerative eating , sourdough, great reads

18/08/2026

I always find making this rather bittersweet. I love celebrating the joy of harvest and to thank all our farmers for the hundreds of hours of toil so we, the bakers, can take the grain and adding just water and salt, turn it into something that nourishes.
It also marks the shortening of days and the promise of Autumn just around the corner.

This wheatsheaf is heading to for their Harvest celebration in a couple of weeks. A light varnish and it will last through to the beginning of winter.

07/08/2026

This is so much more than just making a loaf.

It’s choosing to use flour that has been grown by a farmer that nourishes his land, free from pesticides and working to regenerate, not strip the soil.
It’s adding diversity using seeds, grains, and seasonal botanicals to ensure each slice is as much a feast for the gut microbes as it is for you.

What’s in your bread?

Thanks to for her inspirational teaching this year and for the best flour

03/08/2026

Come and join me for a relaxed small group workshop learning to make your own delicious, nutritious, gut friendly bread. Over four hours we will cover the whole process from starter, using different flours, to mixing, bulk fermentation, shaping, proving and baking. You will leave, confident in your ability and with comprehensive notes and recipes. Link in bio to book, or have a look at my website and let's get you baking!

Address

Princes Risborough

Website

http://www.bramblebakes.com/

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