Gothic House Bakery

24/02/2024

Look what has arrived today…. To say I’m excited would be an understatement!

22/05/2022

Hello - I am really sorry for the radio science for so long.
I have sad news. After extensive soul searching and consideration, we have decided that it is not the right time for us to embark on a new bakery business.
This has been an extremely difficult and disappointing decision, as you will all be aware, costs are spiralling at the moment. I have struggled to get a wheat supplier and faced enormous challenges to get equipment within a reasonable timeframe and within our budget.
I sincerely hope that Gothic House Bakery can become a reality in the future, but for now, the time is not right.
I want to thank you all so, so much for your support, encouragement and kind words and hope that you are able to understand our reasons for not proceeding at the moment.

In the mean time, please do support the other Artisan Bakers in our area.
Vine Bakery on Steep Hill Lincoln,
Doddington Farm Shop - supply Welbeck and Hamilton Bread and also the
Bread + Cheese Van that visits local villages, supply proper Artisan bread and pastry.

19/03/2022

My work placements have started - I completed my first few shifts at the stunningly beautiful Riverside Bakehouse in Abbey St Bathans in the Scottish Borders this week. I absolutely love the sourdoughs we produced - the flavour, the crumb, the crust…. I could go on and on…. Looking forward to spending some more time with the lovely Gemma next week and doing it all again….. Thank you so much Aliona for opening your doors and being so welcoming to student bakers.

04/03/2022

Well what a journey the last six months has been. I had my final bread assessment yesterday at the Welbeck School of Artisan Food.
It was an intense day - but hugely rewarding when my final display was finished with 15 mins to go.
I was lucky enough to work with the amazing Catherine and to have been tutored by the World Class Wayne Caddy. I have a few days off now before starting a month of work placements in Scotland. I must thank Wayne for his endless patience, good humour and encouragement and Catherine for being the best partner.

12/02/2022

Macarons Assessment day yesterday - I did a Christmas macaron with a Xmas Pudding Ganache with Almond Toffee topper and Hazelnut Macaron with Almond and Kirsch liquor. I will be honest, I’ve struggled with these… but after lots and lots of practice last week I’ve finally cracked it! I was really pleased with how they turned out.

08/02/2022

Gave my new stencil a test today. Super excited to finally use it! Bread is a sprouted spelt loaf.

04/02/2022

Today was my Viennoiserie Assessment - a super early start - I was really pleased with my products… the Danish are rhubarb with an orange cream.

Next week we are back to bread - after a week of Patisserie and Viennoiserie!

23/01/2022

Wow - where have the last four weeks gone! Pace at school has really picked up…. We’ve been very busy - starting to work on our assessment breads- assessments start in February! I’ve posted pics of some of the many breads we have worked on over the last four weeks.

Baguettes feature on our assessment and they are tricky - our teachers look for consistency in length, scoring and bake so my poor neighbours have been inundated with baguettes recently. I’m also starting to work on my own Danish pastry creation - experimenting with a rhubarb and orange custard creation.

See photos for descriptions!

28/12/2021

I am currently studying Artisan Breadmaking and Patisserie at Welbeck School of Artisan Food.

I hope to open a bakery in Stow, Lincolnshire in 2022.

I am working on my marketing and business plans and would be very grateful if you could kindly answer my short survey.

Many thanks

Liz

https://www.surveymonkey.com/r/NBWJ2TR?fbclid=IwAR2YJMtPxbIRRvJCe52k5tevnXArGEoFfU-yUqtkHcQKGIJO-ZbzypjjFCM

Take this survey powered by surveymonkey.com. Create your own surveys for free.

05/12/2021

Week 10 - just three days in the bakery this week - tackling super hydrated breads (bread with light open crumb structure). This is tricky dough to work with because it’s so sticky!

We tackled two types of baguettes - a 100% sourdough and a pane francese. We also made A-LOT of ciabatta - (regular and a ryabatta) and pain rustique (plain and wholmeal & seeded).

In addition we had two day of business working on our business plans.

Next week - World Breads - and we start work on our own creations!

28/11/2021

Week 9 - we had two days in the bread making - we looked at “added value” or inclusions - and made Mexican Pastries, Bath Buns, Pecan & Maple Bread with Bran, 3 Seed Levain, Turkish Pide, Stottie Cale and Cornish Saffron Loaves.

Then on Thursday we had a day in the Patisserie room - preparing for our Assessments in January. I experimented with Fig Danish and practiced my croissants again!

20/11/2021

This week we used Wildfarms flour. Wildfarmed are a community of farmers and growers who priorities soil health and farming without chemicals.

Wildfarmed have produced a great video about their farming methods here - do have a look:

A STORY ABOUT BREAD, is a powerful documentary from Wildfarmed exploring bread and its place as a compelling solution to our planet's climate crisis.