New Experiments in Flavour

As the seasons change, our tastebuds crave different tastes and textures. This time of year is all about comfort food, feeling warmed and nourished by good food shared with family…

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Marquess of Exeter

Meeting Chef Misi at the Marquess of Rutland I had the pleasure of meeting the new chef Misi Bencsik at the Marquess of Exeter. He is hoping to incorporate our…

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Hare & Hog Café and Charcuterie

Beautiful colours on this open topped bacon & salad sandwich using our Turmeric & Fennel Sourdough don’t you think? This is Nicky’s creation at The Hare And Hog cafe in…

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Forays into Focaccia

Sourdough Focaccia Sourdough Focaccia with olives sun-dried peppers and rosemary. It’s a lovely yellow with turmeric on top. Lance is getting better after his operation and moving around. He is…

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Reflections on our microbakery
Ami is kept busy!

Reflections on our microbakery

A year ago yesterday I left teaching to pursue a new sourdough venture with Lance.  Meanwhile Lance had left his corporate IT work and commute to London. There was no doubt in our minds about leaving both…

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Salmon and Sourdough

Here was a simple lunch I created. It is salmon with lemon juice, wild rocket and sprinkle of garlic and pink Himalayan salt. Of course this is served on Bisbrooke…

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What is real sourdough?

Our sourdoughs at Bisbrooke Artisans take 36 hours to make from start to finish. They are 100% sourdough. This means they contain no dry yeast. We also use organic ingredients. Our…

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Getting Creative with Sourdough!

We've been experimenting in the bakery with mini sourdough loaves, instead of our usual 1kg loaves. They are very cute to look at, but most importantly, these bite size slices…

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Brunch at 100&Six

Just look at these beautiful brunch creations by 100&Six using Bisbrooke Artisans sourdough breads. We are always so proud to see what fantastic uses our sourdough breads are put to by creative…

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