22/06/2026
Update on gluten free bread:
We've now developed recipes for:- seeded sourdough, buckwheat and chestnut sourdough, a tinned sandwich style sourdough and ciabatta rolls. All have been IMHO really good. They've all tasted like real bread.
Next stage is seeing if we can upscale these recipes. If we can make one, can we make eight or twelve or sixteen? That's the question.
So we need somewhere to do some further experiments. Ideally some location nearby to Cockermouth that will allow us to see if this is a workable scheme. Maybe a commercial kitchen that currently isn't being used or some kind of small shop or unit that can be easily converted. Nothing too grand. Just a large enough space so we can start to stock the bakery with a few loaves every week and see how it goes. It can't be too expensive and can't be for a long lease.
If anyone knows a space, let me know!
The next stage awaits...
Cockermouth Town
