In my case, that means I am a sandwich filled with leftover bolognese, or maybe a thick wedge of toast slathered with butter and slowly scrambled eggs. I happily admit that I consume far more bread than the average human being, but the best part about the bread I eat is that I know exactly where it comes from, what ingredients go into it, and even the man who makes it – me. I’ve been baking for a
number of years now, but in the last five (ever since moving to Leighton Buzzard in fact) it has become more than merely a pastime, and rather a search for creating the perfect loaf. Nearly three years ago my wife and I also welcomed our first daughter into the world (and our second just 19 months after) and I vowed never to buy a supermarket-sold loaf again – a promise I have upheld ever since. The reason for this is twofold. Firstly, I want to provide as healthy a lifestyle as possible for my children. Secondly, I want to impart the knowledge that not all food has to come from a shelf in a shop. With bread, there are just four fundamental ingredients required to produce a proper loaf – flour, water, yeast and salt – and here at The Little Buzzard Bakery these are precisely the ingredients that we use, albeit with a few extra natural seeds, herbs and olive oil thrown in for good measure to make our loaves sing. Sadly, the same can't be said for supermarket loaves, where there is a host of E numbers, additives and other hidden nasties present, many of which aren't even listed on the packaging. At The Little Buzzard Bakery, you won't find an additive or preservative in sight – this is real artisan bread after all – and all our bread flour is certified as organic. All things nice
Much like my two beautiful girls, the cakes and cookies at The Little Buzzard Bakery are made up of three main components: sugar and spice and all things nice. Granted, our recipes comprise a few more physical ingredients than that, but each and every cake and cookie we have crafted contains only the finest, purest ingredients we could find – including organic flour, unrefined sugar and free-range eggs – and we have tried to cater to the tastes of the young and old alike. Indeed, there is nothing on our menu that I wouldn’t happily serve my one- or two-year-old (in moderation, of course!), or even my 90-year-old gran! We recognise that not everyone has the time or the inclination to bake every week and this is why we want to offer a service to residents local to us in Leighton Buzzard. That said, we applaud people who do bake regularly, but welcome their custom too if they fancy a special treat or just a weekend off when friends and family are visiting. So, rather than dipping into a supermarket, why not click through our menus and order one of our products today? We like to think of them as healthier for you, and they will certainly taste like all homemade food does – sumptuous and heart-warming. The Little Buzzard Baker, 2013.
