Lovingly Artisan love to talk – Making ourselves heard
We love a good natter. You’ve probably noticed – especially if you’ve popped into our Bread Stores or rung us up to discuss an order.
Communication is one of the most important things we do as bakers, and we put as much loving care into it as we do into our dough. Why? Because as much as we thrive on baking and sharing great bread, we get a massive kick from inspiring others to bake and share it, too.
We were thrilled this week to take part in the first #ArtisanCollective, a platform for bakery businesses to get together and share thoughts, advice and knowledge. It’s always inspiring to meet and learn from other food producers, to harvest ideas we can bring home to Lovingly HQ to help us develop and sustain a thriving industry for the next generation of bakers.
We were invited to the Collective to talk about social media – why we love it, what we do on it and how it helps us connect with our treasured customers. It’s our bakers, of course, who deserve the credit for our mouth-watering social media content: as soon as they pull a tray of glossy croissants or beautifully crackled loaves out of the oven, we can’t help but point our smartphones at it. But without engagement and feedback from our community of supporters and sourdough lovers, those social channels wouldn’t be half as much fun.
Are you following us on Facebook, Twitter, Instagram and/or TikTok? If not, you really should drop by! And please send us a like or a wave or a comment if our content makes you smile. We absolutely love hearing your voice.
3 cheers to British Baker for organising such an incredible event!And guess what we won an incredible award – Number 1 Artisan Bakery in the UK voted for by the baking industry, fellow bakers and industry experts. Learn more next week…
The wonder of Groo
We’re proud to count Groobarbs Wild Farm near Knutsford, Cheshire as one of our stockists. They grow pesticide-free veggies to deliver to households across Cheshire, Manchester and Liverpool, and when its owners, Dave and Becky, wanted sourdough loaves to pop into their veg boxes, guess whose Lovingly loaves they asked for?
Groobarbs also has a gorgeous Field Kitchen restaurant in a converted barn, where it serves an ever-changing, inventive lunch and dinner menu based on produce grown in its market garden.
Book for the set lunch on 17 February and you’ll be able to meet Aidan, our head baker, who’s giving short talks between courses to tell the story of our loaves – all the way from the soil to the grain to the mill to the dough. It’s a meal not to be missed if you’re sourdough-curious and want to know how to eat the good stuff. Book at groobox.co.uk/field-kitchen and we’ll see you there. x
