17/10/2026
You see the finished loaf on the counter, but before that there’s mixing, folding, shaping, proving, scoring, baking and a LOT of waiting.
And then there are the starters, Pascal and Ryan, who are our children and looked after with just as much love, more maybe!! Fed, checked, tucked in at night, worried about… all completely normal bakery behaviour.
Our sourdough is baked fresh every day, and this is the very fast version of what happens before it reaches the counter.
G xx
P.S. I’m Geraldine, owner of the Bakehouse at Strelley. I’m a baking obsessive, café owner and now bakery owner too, and I’m starting to document more of what actually goes on behind the scenes. Follow along for the bakes, the experiments and the real day-to-day of it all.
