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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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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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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Our Crowdfunder is live!

Buy sourdough bread, come on a sourdough workshop - or even just purchase a Bisbrooke Artisans tote bag. Every little will help us reach our Crowdfunder target so we can buy a bigger oven and expand our bakery!

 

CLICK HERE

See the Crowdfunder campaign