Small Food Bakery

21/10/2026

Next Wednesday Beam - Art, Books & Coffee and smallfoodbakery 5.30-8.30pm - Link to book in bio, all welcome, free to attend, booking essential.
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We are very excited to be hosting Laura Valli at the bakery for a few weeks through October. Last week she helped us host the pasta social at , and she has been mucking in at the bakery too. Laura is a long time friend and comrade in the global movement to build an alternative grain economy, origionally from Estonia, though i met her first in the USA while@she was researching rye at WSU Breadlab . She arrives with us after many months travelling the world sharing her wisdom, beautiful baking and change inducing energy, all through the lens of Rye! Come say hello at the bakery this week or next, and if you are free on Wednesday 28th, book a place to hear her share her knowlege about rye, and taste some delicious things. All welcome!Booking essential, free to attend. Link to book in bio, or whatssapp us with any questions!

07/10/2026

This Friday we’ll be receiving our first delivery of pork from Lance at Hungary Lane farm meat arrives straight from the butcher, so it will be as fresh as it can be. We’ll have it available to buy at the bakery on Friday and Saturday.

We’ll have cured, nitrate-free bacon and our first batch of sausages. The sausages are made simply with Berkshire pork, salt, pepper and our own sourdough breadcrumbs — nothing else,no preservatives. Because of that and short shelf life, we’re freezing them straight away so you have as much time as possible to enjoy them once defrosted.

This is just the beginning, and we’re really excited about the stories, flavours and delicious things that will come from these pigs.

Come and get some bacon and sausages at the bakery this Friday and Saturday! 🐖

07/10/2026

This Friday we’ll be receiving our first delivery of pork from Lance at Hungary Lane Farm Lance Edward Charity. Meat comes straight from the butcher, so it will be as fresh as it can be. We’ll have it available to buy at the bakery on Friday and Saturday.

We’ll have cured, nitrate-free bacon and our first batch of sausages. The sausages are made simply with Berkshire pork, salt, pepper and our own sourdough breadcrumbs — nothing else,no preservatives. Because of that and short shelf life, we’re freezing them straight away so you have as much time as possible to enjoy them once defrosted.

This is just the beginning, and we’re really excited about the stories, flavours and delicious things that will come from these pigs.

Come and get some bacon and sausages at the bakery this Friday and Saturday! 🐖

30/09/2026

Pear and almond frangipane with buttery pastry made with YQ flour and eggs from Hungary Lane Farm.

The almonds are from the Almendrehesa Association in Andalucía, Spain — a regenerative farming project working to restore soil fertility and reverse desertification.

The pears are beautifully ripe and sweet, while the almonds bring a fragrant, slightly savoury depth to the frangipane. Simple and seasonal :)

We’ll also have apple pie on the counter. If you had one last week, you can have it again, it’s back! And if you didn’t, you should! I like mine heated in the oven with pouring cream on top.

We’re open Thursday to Saturday, 9–4. See you soon!

Ania Becker

23/09/2026

Apple season is just beginning, and our shelves are filling up with all sorts of beautiful apples from local growers. 🍎

There are so many varieties, and they’re all so different. Some are crisp and crunchy, some softer; some are beautifully sweet, while others have that lovely little tang that makes you want to take another bite.

I have to admit, my favourites are the crunchy ones with a bit of tanginess. But there’s something for everyone, and if you’re not sure which apple to choose, come and ask us. We’re always happy to help you find one that suits your taste.

And, of course, what better way to celebrate the beginning of apple season than with our apple pie?

Each tray is made with 2.5 kg of slow-cooked apples and just a touch of cinnamon, then finished with our light, buttery pastry. There’s only 120 g of sugar in the whole tray, so the apples can really shine, their natural sweetness and tartness balanced with the richness of the butter.

Come and explore the apples, have a chat with us about the different varieties, and perhaps take some home. Or stay for a slice of apple pie and a milky coffee from Beam - Art, Books & Coffee.

We’re open Thursday to Saturday, 9-4

See you soon!
Ania Ania Becker

22/09/2026

Farewell and thank you to George, who worked his last shift last week after a year of service at Small Food. He promises to pop back for the occasional cameo but if you wanna keep up with his next moves, give his new coffee project BROTHER COFFEE a follow.

I know the regular bakery customers are gonna miss his chat, the bakery will miss his meticulous eye for detail and dedication to promoting great produce. I will miss his total commitment to the cheese scone, the excellent company in the firefight that is Saturday (see second to last photo for the one Saturday that defeated us). our shared love of outrageous music (yes thats now a genre) as a tool for getting the washing up done on a Friday night. Keep rolin' on George Peck and please visit us soon!

Photos 1 and 6 thanks to Agate (Agatha) Kļukina and photo 2 credit Slop Magazine and Jessica Timbs

16/09/2026

New product at Small Food tomorrow thanks to Ania Becker. Hazelnut Buttons, a bag with loads of bitesize, very nutty, crunchy chewy, delightfulness. Gluten and dairy free. We are open Thursday - Saturday 9am to 4pm, hope to see you at some point this week!

08/09/2026

31/07/2026

Lamb drop

This week we have a wonderful selection of locally reared lamb, carefully portioned and packed for you to enjoy for dinner or to stock up your freezer.

The lamb has been raised by Lance at Lance Edward Charity on Hungary Lane Farm. We’ve visited Lance’s farm several times and have seen first-hand the care and dedication he puts into raising his animals. His sheep graze on carefully managed pasture, giving them plenty of space to roam and access to nutrient-rich grass. It’s clear how much pride he takes in producing high-quality, ethically grown meat.

We feel incredibly privileged to be working directly with such a fantastic local farmer. The lamb comes straight from the butcher, collected and delivered to us by Lance himself, ensuring it arrives as fresh as possible. This is the beginning of a very special collaboration, and we’re so excited to share it with you.

I’ve already enjoyed some of Lance’s lamb, and my favourite is the diced shoulder, slowly cooked with tinned tomatoes, red and green peppers, mushrooms and plenty of garlic. It’s simple, comforting and absolutely delicious.

To go alongside the lamb, we also have a fantastic selection of fresh vegetables and pickles in the shop this week. Get creative, fill your fridge and stock your freezer with beautiful local produce while you can!

This is our last week before we close for our summer break, so we’d love to see you.

We’re open Thursday to Saturday, 9.30am-4.00pm.

See you soon! Ania Becker