19/05/2026
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We’re back at this week, after some proper fun & rest - big prep for the Bank Holiday weekend; Hen Gymro flying through our beautiful ; Seren on croissant prep with endless slabs of butter ; Marion has been clearing the freezers out today; I’m in the Popty this evening for a bit of painting & decorating, and then back in on Wednesday to shape all of Thursday’s loaves (including our Torth Gymreig (“Welsh Loaf”) made with 100% Hen Gymro (“Old Welshman” wheat) from Llangrannog, stone-milled fresh in house; these single origin sourdough beauties have been flying out since we re-launched them a few weeks ago). In other news: Phoebe has joined Team BM recently, and is serving up incredible coffee from , when she’s not at the bread counter. Dan is back and will be doing some Saturdays on the oven, so I can hang with my little clan. And we’ve got some new t-shirts and tote bags dropping soon. So it’s all good. See you here for an Almond Croissant (are you Raspberry & Pistachio; or Classic?), a Loaf (are you Country, Granary, Ancient Grain, or White?), a Big Slice of Pizza (Roast Squash, Kale, Feta, Walnut; or Courgette, Mint & Mozzarella?), a Pastry (Pain au Choc, or Pain aux Raisins?), a Coffee (Cortado, or Cappuccino?)… ✌️
![. - precision milling on Vermont granite. As well as baking with our own [Bara Menyn Flour], we retail it in 1kg bags. ...](https://img3.bakerias.com/732/370/1614690137323707.jpg)
