Small Food Bakery

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

Lamb drop This week we have a wonderful selection of locally reared lamb, carefully portioned and packed for you to enjo...
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

We recently visited Lance at Lance Edward Charity , Hungary Lane Farm. Lance has been supplying us with the most amazing...
24/07/2026

We recently visited Lance at Lance Edward Charity , Hungary Lane Farm. Lance has been supplying us with the most amazing organic eggs, and from next week we’ll also have his delicious lamb available to buy in the shop.

If you’re planning a special dinner, make sure you pop in and pick some up!

Next week is our final week before our summer break, so it’s the perfect time to visit. We’ll be back after the holidays with some exciting new things to share, and we can’t wait to tell you all about them.

See you next week!

We’re open Thursday to Saturday, 9:30am-4:00pm.

2 weeks to go until our Summer break. Come down this week and next to get your fill! I’ll be making extra bread this wee...
21/07/2026

2 weeks to go until our Summer break. Come down this week and next to get your fill! I’ll be making extra bread this week so it’s a good week to pop a backup loaf in your freezer. WhatsApp us on 07466032257 if you want anything saving or slicing.

We know some of our regulars will be inconvenienced by our summer closure and we wish there was another way but we have to do it, in order to keep this mad little food factory (and all who work within her) alive and well. We want to reassure everyone that we will return in September with a better shop space more energy and inspiration. Ania and Kim x

Last day Sat 2nd August
Returning Thursday 3rd September

Its tomato season, from now until early October we will have an abundance of tomatoes for sale at the bakery. The arrive...
15/07/2026

Its tomato season, from now until early October we will have an abundance of tomatoes for sale at the bakery. The arrive each week on Wednesday and Thursdays, in small batches from local gardens, slightly larger crates from Trinity Farm, some from via Organic North. I love how they are all@different varieties, colours shapes, sizes. And how each customer has a favourite. A beef tomato for lunch wi th bread and butter, the little yellow cherry plums for a customers young daughter. Some folks ask me which are the tastiest, so Ania, George and I try to have a tomato salad at least once a week, including at least one of each type so we can give your our opinions.

They bring a lot of joy. Come get em! full selection usually in by 1.30 pm Thurs, through to the end of the week. We are open 9.30-4 Thurs-Sat.

I loved making buckwheat pancakes last week, so I’m gonna do it all again this week. Playing with the fermentation times...
07/07/2026

I loved making buckwheat pancakes last week, so I’m gonna do it all again this week. Playing with the fermentation times to try to get the perfect texture. It would appear that an under fermented batter makes them brittle, so hard to roll/ fold around the filling. Too much fermentation seems to be less of a problem, although there is a flavour sweet spot I think … and they do eventually sour and loose their bubbly frill. Next batch will have 18 hours ambient.. although it’s already 25 degrees in the bakery and no ovens have been on yet this week. I do hope you’ll all visit this week, we will do our best to lift you out of heat induced lethargy with tangy pancakes, crispy fried scotch eggs (yes they are back)!, juicy peaches, fruit kefir, affogato and iced coffee (from next door)… and loads more besides. Open Thursday, Friday, Sat 9.30 til 4,
Kim x

Some pics of bits and bobs from small food the last couple of weeks…I’m prepping for the week ahead, open Thurs-Sat 9.30...
01/07/2026

Some pics of bits and bobs from small food the last couple of weeks…

I’m prepping for the week ahead, open Thurs-Sat 9.30 til 4.

Making an egg custard sweetened only with heather honey (and a heather honey ice cream for Affogato Beam - Art, Books & Coffee )

Buckwheat pancakes with mushrooms & spinach

Puff drops with Palermo peppers

Brioche galette with fresh onions, cheese and summer herbs

Egg in the Middle with tomato, basil and fresh cheese

Trying out some new cookies made with einkorn and barley, dried figs and toasted almonds… might dunk in chocolate but we will have to see how the weather treats us this week!

I’ve got cold custard pots with peach jam and fig leaf cream

Crumble cake, lemon drizzle, Bakewell cake and walnut frangipane tarts… come visit us!

It’s going to be sunny this week, so come and try one of our refreshing, naturally fermented kefir drinks.They’re delici...
24/06/2026

It’s going to be sunny this week, so come and try one of our refreshing, naturally fermented kefir drinks.

They’re delicious, lightly sparkling, and packed with live cultures that can help support a healthy gut. Like other fermented foods such as sauerkraut and kimchi, kefir contains beneficial bacteria created through the natural fermentation process, but in a lightly sweet and incredibly refreshing drink.

The perfect thirst quencher for a warm day.

Choose from our chilled selection in the fridge this week:
• Elderflower
• Blackberry
• Melon & Cucumber

If you’re visiting with a friend, grab a couple and share them!

My current favourite is the elderflower. The season is very short, and the flowers are at their best just as they begin to open and are full of fragrant pollen. That’s what makes this kefir so special and gives it its wonderful floral character.

We look forward to seeing you this week. Even in the heat, we’d love your support. Why not pick up something delicious for dinner instead of cooking, and take home a treat for your family too?

We’re open 9:30am–4:00pm, Thursday to Friday. ☀️🥐🍞🥤
Ania Becker

Mixing brioche! Eggs from Flour from Emma , local honey, sea salt, and a sweet starter for the leaven. Part way through...
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

The grains farmers collected last season are slowly coming to an end, and there’s not much left in storage now.Most of o...
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

Address

33 Seely Road
Nottingham
NG71NU

Opening Hours

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

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