January is a funny month, isn’t it?
For most of us, the moment the tree comes down is the clearest sign that the shiny month has slipped quietly away. The fairy lights are boxed up, the needles vacuumed, and suddenly the world feels a little… plainer.
And then there’s Instagram…
Then there’s Instagram. Every scroll brings another expert telling us how to eat, what to eat, and more loudly what not to eat. It’s confusing. And even at my grand, gorgeous age, I still find myself hovering from time to time, intrigued by some voices and rather cross with others.
Let’s shout out about the good carbs
So many shout about cutting out “good carbs”, often without understanding the vital role of essential fibre. The quiet magic of sourdough, its kindness to digestion, and its support for gut health rarely get the airtime they deserve. Yet here we are, still baking, still believing, still nourishing.
With all these mixed messages swirling about, here’s my humble opinion, for what it’s worth: balance.
Variety. You’re five a day. High-quality protein, organic when and where possible. Eating seasonally. We don’t need strawberries in January; let’s enjoy the anticipation and look forward to them properly, in summer.
Variety. You’re five a day. High-quality protein, organic when and where possible. Eating seasonally. We don’t need strawberries in January; let’s enjoy the anticipation and look forward to them properly, in summer.
One of the things I treasured most this winter and have carried into the new year with both joy and discipline is Sally Wilkinson’s Shit to Shiny 28-day workbook. Truly a game changer. I’ve repeated it since, and it’s brilliant. (PS: not paid to mention, just sharing something that’s made a real difference.) I’m completely with Sally on this: life is for living and living well.
So, what’s new at Lovingly Artisan?
Grain.
Grain, flour, and unfortified flour are being placed firmly at the heart of everything we do. Good-for-you bread has always been our centre, but this year we’re turning up the volume. Since milling our own grain, our determination has become an unstoppable mission shared by every pair of hands in the bakery.
Grain, flour, and unfortified flour are being placed firmly at the heart of everything we do. Good-for-you bread has always been our centre, but this year we’re turning up the volume. Since milling our own grain, our determination has become an unstoppable mission shared by every pair of hands in the bakery.
You’re going to see it.
Taste it.
Sense it.
Taste it.
Sense it.
There’s a new vigour in the camp, and it’s only just beginning.
All you have to do, perhaps with varying degrees of patience, is wait. New products will appear, some in days, others month by month. As ever, they’ll be worth it.
Bakery sourdough love,
Catherine x
Catherine x
