Open for takeaways & pre-booked seating.
Tuesday to Friday - 10am - 2pm
Saturday - 9.30am - 2pm
Available: Our award winning bread (pre-ordering advisable), cakes by the slice (whole cakes to order), savouries, coffee's and tea. We also make fresh pizza on Friday's and curry on Saturday's.
To pre-order/pre-book please call - 01874 711125
Or email - firstname.lastname@example.org
We are a small artisan bakery and members of The Real Bread Campaign. This means our bread is made without additives and using long, slow fermentation methods. We use flour produced on site where possible, and source white and granary flours from Shipton Mill who also stone grind. We do not currently make gluten free bread. All of our breads contain GLUTEN.
In 2019 we featured in Europe’s Best Bakeries by Sarah Guy, and were County Winner for Powys at the National Bakery Awards.
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
Learn to bake Christmas treats including a delicious fruit and marzipan filled stollen, little rolls perfect for buffets, bread sticks, a date and walnut loaf perfect for cheese, and a quick cheese, sage and onion bread that's useful to have up your sleeve when unexpected guests drop in! Cost £125. Includes lunch, tea and coffee and homemade cake. For dates and how to book click here
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.
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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