Open Tuesday-Sunday 10am-4pm
Open Tuesday-Sunday 10am-4pm
Tel: 01874 711125
Email: bakers.table@yahoo.co.uk
Open - Tuesday to Sunday 10am - 4pm (Saturday 9.30am - 4pm)
Lunch service - 11.30am - 3.00pm
Baking Days - Every day except Sunday
Assistance Dogs - Are always welcome in our cafe
We are very proud to be winners of both Gold and Silver prizes at the World Bread Awards and are featured in the recent publication, Slow Dough : Real Bread, recipes from The Real Bread Campaign.
We bake fresh bread, in our on site bakery, 5 days a week; using flour milled at Talgarth mill wherever possible. We offer a full range including, wholemeal, granary, white, spelt, sour dough and our best seller, Bara Havard - a white and rye mix.
Make a selection of doughs and use different shaping methods, some using flour from Talgarth Mill. Learn kneading and shaping techniques, how to test your loaf for a prove. You will go home with a seeded wholemeal loaf, a white and rye loaf and some malted granary rolls. A relaxed and welcoming environment. Cost £65. Includes tea and cake. For dates and how to book click here
Starting with a sourdough culture we will make a country sourdough loaf, including Talgarth Mill's rye and wholemeal flours, delicious foccacia and ciabatta doughs, bread rolls and pizza dough - which will form the basis of your lunch. A great way to expand your baking skills in a fun environment. Cost £125. Includes refreshments and lunch. For dates and how to book click here
Come and learn to bake Easter treats including hot cross buns, an apricot and oat loaf using Talgarth Mill wholemeal flour, perfect for toasting, and a cinnamon couronne (crown), which makes a special Easter breakfast. The class lasts approximately four hours. Cost £65. Includes tea or coffee and a cake of your choice. For dates and how to book click here
Coffee is our passion and we are supplied by James Gourmet Coffee. All of our cakes are homemade, on site using only real Welsh butter and all our ingredients are sourced locally; wherever possible.
Our pizzas are made with a long fermented dough, and stone baked at very hot temperatures. Our home made tomato sauce forms the basis of the topping, and we use Welsh cheeses (where possible), meats from Hay Charcuterie, salmon from Black Mountains Smokery and herbs from our Millers' Garden. Local organic salad is also available.
Next evening Saturday 13th October
To book/enquire - 01874 711125
Throughout the year we have 'pop up' restaurants and encourage local chefs to bring their latest ideas to our table. Over the years we have hosted authentic Greek gastronomy, outstanding Italian feasts and even menus built around food foraged in the local area. Our guest chef nights do not have an open bar, however you can bring your own bottle: with no corkage charge.
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