The garden bakery

16/06/2026

🌾 A conversation about flour fortification 🌾

As many of you know, I’m passionate about understanding exactly what goes into the bread I bake at The Garden Bakery.

The UK is moving towards mandatory folic acid fortification in non-wholemeal wheat flour, meaning it may soon become increasingly difficult – or even impossible – to source white flour without added folic acid.

Freshly milled wholegrain flour naturally contains folate from the grain itself and is one of the reasons I love working with whole grains and traditional sourdough methods.

I completely understand that opinions on this topic vary, and this post isn’t about telling anyone what they should choose. I simply believe customers should have access to clear information and the freedom to make informed decisions about the food they eat.

If you’d like to learn more or add your voice to the discussion, I’ve shared a petition link below.

Thank you, as always, for supporting small businesses, asking questions, and caring about where your food comes from. 💛🍞

https://petition.parliament.uk/petitions/769589

We call on the Government to stop the fortification of flour with synthetic folic acid. Folic acid is a medicine not a food. We believe it is unethical to mass medicate the entire population without their knowledge or consent in the hope that a minority group of people might see a benefit.

16/06/2026

🌾 A little update about flour and folic acid 🌾

As many of you know, I care deeply about the ingredients that go into every loaf I make at The Garden Bakery.

One of the reasons I began milling my own flour was to offer bread made from simple, wholesome ingredients with as little processing as possible. Freshly milled wholegrain flour naturally contains folate from the grain itself and does not require added folic acid.

Many of you also love my white sourdough loaves, and I completely understand why – they create a lighter texture and a more familiar flavour.

However, it is becoming increasingly difficult to source white bread flour without added folic acid, and in the near future this may become impossible.

I want to reassure you that I am doing my very best to find the highest-quality, most natural and organic options available. While I can’t produce a true white flour from whole grains at home, I can create lighter loaves by milling whole grains and gently sifting out some of the bran to produce a lighter, more rustic flour.

These loaves will never be exactly the same as traditional strong white bread flour, and they may not rise quite as high. To help create a softer texture and maintain a similar appearance, I can add a small amount of vital wheat gluten when needed.

My goal has always been to offer bread that balances quality, flavour and customer choice while staying true to my values.

Thank you for supporting my small business and for coming along with me as I adapt to these changes. Your feedback means so much, and I’ll always do my best to make sure there’s something for everyone at The Garden Bakery. 💛🍞

If you have any questions about the flour I use or would like to know more about freshly milled grains, please send me a message – I’m always happy to chat.

15/06/2026

Some lovely treat in the cake cabin! Might treat myself to some jam this weekend xx

✨️SOURDOUGH!!✨️
The Cake Shed is fully stocked this morning and we have plenty of sourdough and jams also! fans

The garden bakery
Pitchers’ Preserves

15/06/2026

🌿 The Garden Bakery Notice 🌿

I’ll be taking this week off for a little annual leave, so there will be no deliveries or collections this week.

Orders will reopen next week for delivery the following week.

Thank you, as always, for choosing The Garden Bakery and for supporting my little business. It means so much to me that you enjoy my bread as much as I enjoy making it for you all. 🍞💛

If there are any particular loaves or special requests you’d like when I’m back, please don’t hesitate to send me a message so I can add them to my baking plans.

Thank you for your continued support, and I’ll see you all very soon!

Emma x

28/05/2026

Who loves a market ? I know I do 😊

💚My little family and I have been pounding the pavement today. 200 leaflets through the doors of St Nicholas-at-Wade, and another 100 still to go. We're so excited for Saturday 💚

26/05/2026

https://www.facebook.com/share/r/18a34yG5TH/?mibextid=wwXIfr

21/05/2026

🌿 The Garden Bakery Update 🌿

As it’s half term next week, I’ll only be baking for my café orders and regular pre-booked customers while I spend some time with my daughter 💛

I’ll be taking new orders again from 1st June, with delivery to Leaf Lounge Café on Monday 8th June (perfect for Herne Bay collection), or collection from me that week if preferred 🍞

📌 Order cut-off will be Wednesday 3rd June so I know exactly how much to bake and can keep everything fresh and made to order.

Thank you so much for all of your continued support — this little bakery keeps growing because of you, and I’m so grateful 🫶

If you’d like to order for the week commencing 8th June, just message The Garden Bakery business page from 1st June onwards 🌿✨

16/05/2026

📢 Little admin update from The Garden Bakery 💛

Just a quick note to let everyone know that my bank account details have now changed.

If you usually pay for your orders via bank transfer, please message me directly for the new payment details before sending any payments.

Please don’t use any old saved bank details, as payments sent there may not reach me.

Thank you so much for your continued support — I really appreciate every single order 🥖✨💛

15/05/2026

✨ Exciting News – A Lovely Local Collaboration! ✨

I’m so excited to finally share that The Garden Bakery will be collaborating with Bun in the Oven Cakery 💛🍞🧁

This means you’ll now be able to find my handcrafted sourdough breads alongside her beautiful homemade sweet treats in her lovely cake shed in St Nicholas-at-Wade.

For those who are new here — my breads are naturally slow-fermented, made with just 3 simple ingredients: flour, water & salt. Alongside my classic white sourdough, I’ll also be bringing my signature freshly milled wholegrain sourdough, with the wheat being stone-milled just moments before the dough is made for incredible flavour, texture, and that truly wholesome bakery freshness 🌾✨

So whether you’re popping by for one of her gorgeous cakes, brownies, or sweet treats… you may just leave with a beautiful fresh loaf too 🥖🤍

You’ll also find my bread available at the local markets that Bun in the Oven Cakery attends, so keep an eye on her page for upcoming market dates and events if you’d like to grab a loaf there too 💛

Supporting small local businesses means the absolute world to us both, and I’m so excited for this new chapter 🫶

Beautiful cakes + artisan sourdough = the perfect match 💛