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Thursday 9:30am - 3:30pm Friday 9:30am - 3:30pm Saturday 9:30am - 3:30pm

Small Food Bakery

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Small Food Bakery

Small Food Bakery is at Primary, Nottingham. We make small batch, slow fermented bread & pastries

03/06/2026

Mixing brioche! Eggs from Flour from Emma , local honey, sea salt, and a sweet starter for the leaven. Part way through the mix Ill add some soft cubes of cultured butter. I love this dough beause i can make so many things with it. Its a long and very tightly controlled process, beginning on Tuesday morning building the starter, mixing the dough wednesday morning, shaping prosucts wednesday evening, they rise through the night and baking Thursday morning. Another thing i live about this dough is that it holds perfectly in the fridge for the entire week, so althiugh its a tricky one with very little tolerance for error, i only have to make it once a week. This batch was made with organic mulika grown by Alex and Hannah in Yorkshire and milled by Emma , but ive made this dough for many years and used all kinds of different wheat varieties, each of them bringing a different character to the season. This dough will become many things; Egg in the middle, doughnuts, fruity custard pastry, cornetti, pain au raisin, french toast, struesel, jazzy buns and cheesy buns. I'm excited for the week ahead, come see us to find out how it ends up. Thursday, Friday, Saturday 9.30-4

And if anyone would like the formula we use, type Yes please in the comments and ill send it over.

Kim x

27/05/2026

The grains farmers collected last season are slowly coming to an end, and there’s not much left in storage now.
Most of our recipes need constant tweaking and adjusting depending on the flour properties each year brings. At the moment, I’m saving my most reliable flours for the products that are the most difficult to make, while starting to play around a little more with other baked goods.
When I joined Small Food eight years ago, I was baking with YQ wheat. I had the privilege of meeting Martin Wolfe from Agroforestry, who introduced me to this amazing grain — YQ, a grain that inspired many to think about seed and where it originates from. Diversity, resilience, and flavour are what YQ stands for to me.
Now it feels like it’s time for some change and experimentation. We have access to many beautiful grains that I’ve been wanting to bake with for a long time. Kim has been encouraging me for years to be more playful, and the time has finally come for me to loosen up a little, test new things, and have some fun.
This week I’ll be making sponge cake topped with cherries using barley flour from Whissendene Windmill. I’ve also changed the flour in the coffee biscuits that many of you already know well. This batch was made with einkorn flour from , and I’m baking it today. I’m very excited to try them.
There will be individual biscuits available on the counter if you’d like to have a taste.
We are open from 9:30–16:00, Thursday to Saturday. We’ve got a lovely breezy garden, so come and enjoy a coffee from .art.books.coffee and a biscuit on our terrace.
Enjoy this sunny day, Ania

19/05/2026

Its national doughnut week, so Ania and I are firing it up and going for it with naturally leavened doughs and choux made with unusual grains! We will have sourdough brioche doughnuts; fruit iced rings and honey caramel dipped with nuts, and Filled ones with elderflower custard, lemon cream and apricots and a chocolat eve ganache. Ill be making some savoury fried pizza too with toast tomatoes and derwent cheese.
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Ania is making choux pastry with organic Einkorn flour from mill - its the tastiest flour, so ruch and nutty! She will be frying swirls of it and dusting them with powdered sugar in the Polish tradition, of course.
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Thats the plan so far but i wouldnt be surprised if we come up wih some new ideas as the week progresses too!
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Come and visit, we will have all the usual organic fruits and veggies (new delivery is Thurs 1pm), groceries, breads, cakes, savouries and scones too! Thurs, Fri & Sat 9.30am-4pm

01/05/2026

Breaking news! Emma (aka The Missing Miller) has started making pasta again and we just took delivery of our first bags. She makes it using two wonderful pasta extruding machines and many different shaped bronze dies. Thank you for sharing this fabulous illustration of some of the shapes.

You might remember various pasta adventures at Small Food in the past, with the big red machine we bought in lockdown. We decided that the machine should live at the coop now so it can be used alongside the mill to make truely local pasta with fresh flour.

Hope to see some of you tomorrow, we will have a few different shapes available ... but don't snooze on the pappardelle, it's very very good!

22/04/2026

Opening hours:
Thursday, Friday and Saturday, 9:30–16:00

Ania’s Frittata

As potato season comes to an end, the frittata is back on the menu. A little reminder of what goes into it. Each portion includes two eggs, seasonal roasted vegetables, and a blend of peas or beans from , gently cooked with oil and sometimes spices to make them soft and full of flavour. A mix of two to three different cheeses adds richness, with curd cheese from .judecheese always playing a key role. It may sound simple, but it has taken a lot of refining to make it truly delicious.

Our frittata is perfect enjoyed cold or gently heated for a cosy dinner at home. I hope you’ll love it.

Ania x

This week’s ingredients:
Squash, leeks, marrowfat peas, curd cheese, a touch of Lincolnshire Poacher to enhance the flavour, and St Helena cheese.

12/04/2026

today! meet under the trees and send word to the future. Over the road from Primary 10-4 today with Frank and Rachel.... and this chestnut & panella sponge cake with cherry blossoms

21/01/2026

Amazing baker Dawn from recently visited us and kindly shared her delicious Kentucky cake recipe.

This cake is made with wholegrain flours, rye and Maris Widgeon, milled by Emma at , which give it a beautifully complex, nutty base. The sponge is wonderfully moist and creamy thanks to a generous amount of yoghurt. Once baked, the cake is drizzled with Panela caramel, allowing it to soak deeply into the sponge. For a little extra indulgence, I add another drizzle once the cake has cooled.

Come and try it this week, perfectly paired with coffee from .arts.books.coffee. We can’t wait to see you.

We are open Thursday to Saturday, 9.30 to 4

17/12/2025

Our last bakes for 2025 and we are feeling all Christmassy. Open a bit later this week Thursday & Friday 9.30 to 5pm, Saturday 9.30 to 4pm

Text or whattsapp 07466 032 527 if you want anything saving:

SWEET THINGS:
Mince pies, Mince pie with hazelnut frangipane, Mincemeat custard crumble brioche bun, Orange almond frangipane tart, Poppyseed cake, Gingerbread, Quince custard crumble brioche bun, Panella caramel shortbread, Benedict bar, Cheesecake, Sourdough bread and butter puds.

SAVOURY THINGS:
Puff pie with leek & potato, Sourdough scones (Westcombe cheddar & Leek), sausage roll, Egg in the middle brussel sprouts, chilli & cheese, pizza (from 12.30 each day) also featuring sprouts, pork, pear, chestnut, leeks with potato, fresh cheese, lemon and rosemary)

BISCUITS:
Pistachio shortbread, gingerbread foxes, Walnut & coffee, Oaty hazelnut, Chocolate freckles, Sour cherry amaretti, Chocolate amaretti, Sourdough cantucci, Chocolate, rye hazelnut cookies. Gift wrapped tins - 3 flavours of sweet biscuits, Cheese biscuits, Cheese & rosemary, cheese & chili, Gift pack of all three savoury biscuits.

SOURDOUGH BREADS: Radford massive, Seedy massive, Table
loaf, AhHa! spelt & rye, Rye, Seedy rye, Rye hazelnut raisin & honey, Brioche, Bumps, Baguette (bumps & bags from
12.30 each day)

PANTRY: New range of pasta, Lots of cheese, westcombe salami, potted pork, full range of Hodmedod beans, peas and pulses, Bakery made jam, pickles, kraut, marmalade and chutney. Loads if different local honey.

GREENGROCERY: Chestnuts, 3 varieties of lemons, 3 Varieties of tangerine, Clementine, New season orange, Seville orange, Finger lime, Pomelo, Pink Grapefruit, Pears, 3 varieties of apple, kumquat, Cavelo Nero, Red Russian Kale, white and red cabbage, Chioggia beets, Red beets, Allouette potato, Acoustic potato, Salad bags, Cauliflower, Fennel, Onions, Leeks, Sh*take, King oyster, Chestnut and Lionsmane mushrooms, 3 varieties of squash, Celariac, Jerusalem artichoke.

26/11/2025

Beautiful squash season! This week we have green hokaido, uchi kuri, princess peach, crown prince and acorn sweet potato on the green grocery shelves. All grown locally and organic/ biodynamic.

We are open Thursday- Saturday 9.30-3.30, with pizza outa the oven @ 12.30 each day. Come see us!

Our menu for the week ahead;

Sweet stuff: Chestnut, raisin and quince sourdough scones, chocolate custard brioche, Damson and blackberry custard crumble. Cream filled doughnuts, apple turnover, cream puff, sourdough bread and butter pudding, benedict bar, panella caramel shortbread, Bakewell cake, chocolate souflett, lemon drizzle

Savoury stuff; sausage rolls, quiche with potato, onion, chestnut, rosemary and westcombe cheddar. Cheese and potato scones with chilli and rosemary, cheese straws (sat only), egg in the middle with mushrooms, pizza (tomato, mint and fresh curd, squash, sage & garlic, or cauliflower cheese... available from 12.30)

Sourdough bread; Radford Massive, Seedy Massive, Wholemeal, Walnut (fri and sat only, rye, rye with seeds, rye with chestnut, raisin and honey, bumps (after 12.30), baguette (after 12.30) and Okende Table loaf

Green grocery;
Squash - loads of varieties, kale, salad, winter radish, king oyster mushroom, chestnut mushroom, and actual chestnuts! Cauliflower, onion, potato, celeriac, fennel bulbs, Turkish green peppers, garlic, apples, pears, pink grapefruit, lemon, clementine, kiwi

In the chiller; Westcombe cheddar, Caerphilly, Lincolnshire Poacher, Brighton Blue, Baron Bigod, Baron Bigod with Truffle, St Jude, St. Helena, Derwent, Wakebridge, cream cheese, 2 types of butter, fruit water kefir, apple and elderflower juice, yoghurt, Ania's Cauliflower pickles

06/10/2025

A few photos from Small Food Bakery life over the past two weeks.... come see us this week? We are open Thursday- Saturday 9.30-3.30

Address

33 Seely Road
Nottingham
NG71NU

Opening Hours

Thursday	9:30am - 3:30pm
Friday	9:30am - 3:30pm
Saturday	9:30am - 3:30pm

Website

http://www.smallfoodbakery.com/

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