Forty Farms Fair with Kendal Farmers
If you love local food and cherish the Cumbrian landscape, grab your fanciest pen and calendar and doodle a ring round 19 November.
That’s when we’ll be joining our friends from Kendal Farmers Market at the Forty Farms Fair at Rheged near Penrith. This special celebration of Cumbrian farming, food and craft is inspired by the Forty Farms show at Rheged’s Gallery, an exhibition by award-winning photographer Amy Bateman telling the stories of 40 diverse Cumbrian farms.
We’re delighted to be selling our Cumbrian breads – made with British-grown organic and heritage grains – as part of the pop-up outdoor produce market alongside farmers and artisans featured in Amy’s exhibition. The Forty Farms Fair runs from 10am-3pm. You can catch the exhibition – which is unmissably wonderful – every day at Rheged until 4 January (rheged.com)
Deliciousness incoming
We adore the gorgeous colours and blusteriness of autumn. But on dark, chilly mornings we sometimes wish we were back on our summer hols – and we bet you do, too. We can’t transport you to sunny France (if only…), but we can deliver a dreamy holiday breakfast to your door. By popular demand our beautifully buttery croissants and pains au chocolat can now be ordered from our website – alongside our tender, golden Saffron Buns and award-winning sourdough loaves. Made using organic pastry butter from Normandy and organic Belgian dark chocolate, they’re baked fresh each morning then packed gently into waxed paper bags to pop in your bread boxes.
Order from lovinglyartisan.com or find them at our Bread Stores in Kendal and Altrincham market. Bonnes vacances!
Make taste, not waste
Speaking of autumn, we’ve noticed a lot of Cheese & Marmite sourdoughs flying out of our Bread Stores lately. It’s the ultimate comfort loaf: as soon as you slice into it you can smell that gorgeous Mrs Kirkham’s Lancashire cheese, which we mix into our dough with the sticky brown stuff to create an umami hit that even Marmite haters can’t get enough of.
Cheese & Marmite loves to be sliced thickly, piled with cheese and slid under the grill or into the toastie machine. But do you ever end up with a little nub of the loaf left over? Well, that’s the very best bit, because …Cheese & Marmite breadcrumbs!
A sprinkle of these moreish morsels can turn a plain cauli cheese or pasta bake into a sensation. Making them couldn’t be easier. Crumb your leftover ends – the food processor is your friend here – and put them in a bowl with a good glug of your favourite oil. Smoosh them around with your hands and spread them out on a baking tray. Put in the oven at 180C for three minutes, take them out and give them a good shake, then bake for three minutes more or until they’re well toasted (keeping an eye on them, of course).
Leave them to cool and they’ll keep in a sealed container for a week. Let us know how you use them on social or next time you’re in our Bread Stores – we love hearing your ideas and swapping recipes.
Lovingly Storytelling Rachael Oakden
