We have a team of bakers who produce loaves with quality ingredients, taking time to create dough of good structure and taste by using long, slow fermentation methods.
Our most popular loaf – named after Peter Havard, the last Miller before the building fell derelict is made from 70% white and 30% Talgarth Mill rye flour.
Our location within the Mill equals zero food miles when it comes to buying a loaf. The wholemeal flour is milled a matter of yards from where it is baked and sold as bread. That’s fairly unique!
We bake Tuesday and Thursday-Saturday and as well as our ‘staple’ loaves, we produce bread rolls, baguettes, flavoured breads and pastries. We make sourdough bread with our own rye starter, it makes great toast and is available on a Friday and Saturday. We do not bake on a Sunday - bakers need a day off too.
We are members of the Real Bread Campaign. We won a Gold and three Silver Awards at the 2014 World Bread Awards and two first and one third prize at the Royal Welsh Winter Fair in 2014. W also won a 1 star at the 2015 Great Taste Awards for our Bara Felinwr, and a Silver at the 2015 World Bread Awards for Country Sourdough.
Where to buy our bread:
We supply bread to The Welsh Venison Centre at Bwlch on Friday and Saturday. www.beaconsfarmshop.co.uk
You can also order our bread for collection from Bijou Deli Cafe in Brecon. www.bijoudelicafe.com
What's made when?
Tuesday - Bara Havard, Bara Felinwr, Bara Brown, Special. Bread Club Day.
Wednesday - SORRY, NO BREAD ON A WEDNESDAY FROM JANUARY 2016 DUE TO LACK OF A BAKER. WE HOPE TO RECTIFY THIS SITUATION SOON.
Thursday - Bara Havard, Harvest Cob, Spelt.
Friday - Sourdough, Bara Havard, Bara Felinwr, Special.
Saturday - Sourdough, Bara Havard, Bara Felinwr, Harvest Cob, Bara Gwyn Special. Bread Club Day.
Sunday - NO BREAD.