The Village Bakery

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The Village Bakery

Tywardreath Bakery. Specialising in fresh, preservative free bread. Sourdough, focaccia, sandwich loaves as well as sweet treats.
(2)

17/10/2026

A few snaps from yesterday, sadly couldn't capture the enormity of loaves that went out 🙃😅

Nearly 200 bakes including 80 sourdough, the fridges were bursting!

Thank you so, so much to all who ordered 🥰 we are back at Bodmin Nursery today, with a bit of a reduced menu, but plenty of bread, i promise!

14/10/2026

Launching... Emily’s Breakfast Club, our very first one! 🍂🤎

Eeek isn't this exciting?!
After such a wonderful response to our idea, we're absolutely delighted to announce that our very first Emily's Breakfast Club will be held at the lovely BB's Tearoom in Par! 🥹 BB’S

A huge, heartfelt thank you to Sarah at BB's, who was one of the very first people to offer us a home for our little breakfast club. The kindness and enthusiasm we've received from our local community has been quite overwhelming, and we couldn't be happier to be bringing this idea to life with another lovely local business.

Slow Sunday mornings and a table full of beautiful seasonal food, freshly baked breads, pastries, sweet and savoury treats, plenty of tea and coffee. No rushing, wnd even a goodie bag to go home with.

There's just 12 places around our breakfast table for the very first gathering, keeping things intimate and relaxed.

Sunday 25th October | 10:30am–12:30pm | £28 per person.

Our October menu is a celebration of everything we love about autumn, with a generous selection of handmade bakes to share and enjoy at your own pace.

We really can't wait to welcome you. Here's to the first of many lovely Sunday mornings together. 🤎

Direct message me to book 🫶

Emily x

12/10/2026

I've got an idea. And I need your help with it! 🫶

I've been wanting to do something like this for a while now, and I've finally decided to put the feelers out and see if we can make it happen.

I would LOVE to introduce our little BREAKFAST CLUB! 🍞🥐
The idea is simple but beautiful. Once a month, on a Sunday morning, I'd love to get a little group of people together for a proper, seasonal breakfast spread, all made by us here at the Bakery.

I'm thinking maybe 10-12 people to begin with, nothing enormous. A lovely, relaxed morning with plenty of good food, fresh local coffee and hopefully some lovely company too.

Every month the menu would change depending on what's in season and what I fancy making. Think homemade apple fritters with maple glaze, brown butter cinnamon rolls, freshly baked sourdough with good butter, seasonal focaccia, breakfast bagels, savoury bits, pastries, a true celebration of breakfast! A proper mixture of sweet and savoury, with lots of lovely local ingredients wherever possible.

BUT. I am in fact missing somewhere to actually do it. 😂

I'd love to find a little local business with a space we could use for a couple of hours one Sunday a month. Somewhere with a bit of character, room for a small group to sit and eat, and ideally somewhere we could keep coming back to each month.

So, if you own a business and think you might have just the spot, PLEASE get in touch!
And if you know somewhere that would be perfect, tag them below!

As a little thank you, if we end up securing a venue that you've suggested, I'll treat you to a free place at our very first Breakfast Club. ❤️

I have absolutely no idea if this is going to work, but I really hope it does. I think it could be such a lovely thing!

Let's see what happens! 🥹

Em x

10/10/2026

Introducing our second Autumn special sourdough....

Samhain Loaf 🖤🍂
You'll notice this is the complete opposite of our Harvest loaf which is light with hints of sweetness to represent the harvest season & abundance.

The Samhain loaf, is to represent the coming of the darker months, cosy weather, changing of the seasons, the rain, the darker evenings creeping in.

She is rich and dark and malty. Made with a local dark ale, treacle, sunflower seeds, malted rye grains, dark roasted barley flour, and of course our heritage flour.

Just as a note - next week these loaves & the new focaccias (to be released!) Will be available on the website in place of our Millers & Malted. Heritage Seeded loaves will still be available but I would really love for you to give one of our new specials a try! They aren't here for long 🥰

I rarely get a chance to do r&d and let my creative side out in terms of sourdough, so this is really exciting for me, and I really want to share that with you!

So, which one are you going for?!

Harvest loaf, or our Samhain loaf? 🍞

09/10/2026

Things I do as an intuitive baker that would stress a technical baker out

1 - I don't follow recipes rigidly. I have a very loose base recipe that has been battered and bruised with how much I have altered it and continue to alter it depending on flour, environment & overall feel & vibes.

2 - I don't measure dough pH. Honestly the whole idea of it stresses me out and feels overly technical to me.

2. I don't follow strict fermentation timings. My dough doesn't know what time it is. Some days she's ready in four hours, other days she needs eight. She'll let me know. It's all down to temperature and without a proving cabinet, you've got to be flexible with this crazy British weather.

3. I don't obsess over exact hydration percentages. I truly have never understood bakers percentages properly, so i just don't use them. Different flours, different harvests, different days. Sometimes the dough needs more water, sometimes less. A percentage doesn't tell me how the dough actually feels - especially with heritage grain.

4. I don't technically monitor dough temperature. I'm aware of the temperature of my environment and how it affects fermentation, but I'm not chasing a specific number every five minutes.

5. I don't follow a strict folding schedule. Sometimes the dough needs more strength, sometimes she needs leaving alone. I'm not folding her just because a timer says so.

6 - I don't chase a perfect loaf. I don't chase perfection through monitors, probes and endless measurements. I want to make good, honest bread the way it's been made for generations. By my own hands, through familiarity, experience and a genuine understanding of my dough. I'd rather not have a little device to tell me what my hands, eyes and instincts already know. I'm not trying to come up with the perfect loaf, i just want to make lovely, real bread.

Dont mistake me though, technical bakers are phenomenal, they have an insane scientific knowledge of how dough should, and often does work, it's a thing to be appreciated!

Intuitive baking isn't baking without knowledge. It's baking with enough knowledge and experience to trust your own judgement.

And thats how I bake 🥰🍞

05/10/2026

Here to introduce our Harvest Loaf. Part 1 of a 4 part little mini series to show off our new menu for this harvest season 🌾

Our Harvest Loaf is 100% sourdough, made with 50% Cornish-grown heritage grain and a generous porridge inclusion. We make the porridge with regeneratively farmed oats, cooked in milk infused with local honey, cinnamon and nutmeg, before folding it through the dough.

The porridge gives this bread the most gorgeous, incredibly soft crumb, while also helping it stay softer for longer. The flavour continues to mature beautifully over the following few days too. But I'm not promising it'll actually survive that long in your kitchen.

Each loaf is topped generously with cinnamon dusted oats before settling into its basket for a long overnight proof, then baked hot in our RackMaster first thing in the morning for a beautiful golden crust.

It's a lovely porridge sourdough - but not like any you've had before. A true celebration of Harvest season and Autumn. It is gently sweet and warmly spiced without being a typically sweet bread.

Absolutely beautiful toasted for breakfast with plenty of butter and honey or jam, but still savoury enough to make a flipping good sandwich!

Available next week - will you order one?

Stay tuned for part 2 🌾🍂🍁

04/10/2026

I wanted to come on and say a huge, huge thank you to everyone who came to see us at Whitecross Local Market yesterday - as always, an incredible turnout and unbelievable support 💕

Harvest season is finally here 🙌 and I couldn't be happier. I know most people dread when summer is over and the hustle slows down, the nights come in quicker and the temperature drops - but it it genuinely one of the happiest times for me. The slowing down of life, the gratitude for what has grown over the past year, the abundance of food, the ability to share it with others, it brings everyone together - far more than summer ever could.

The weather becomes more tolerable, cosy nights creep in, its a time for togetherness, blankets, hot chocolate and good food.

So, I'm putting together a menu specifically for Autumn / Harvest time, as a celebration of my favourite time of year - 2 new sourdoughs, 2 new focaccias. Do you have any guesses? 🫶 let me know below! 🍞🍂🍁🎑

01/10/2026

Whilst I can't say to much yet - we had a brilliant day today. Sat down with a really lovely, talented head chef of quite an infamous place here in Cornwall, and had him taste our bread.

For those that know me well, know I suffer from quite severe imposter syndrome and never feel anything I make is good enough, or that I am good enough. Today truly made a small percentage of that feeling go away, and whilst I haven't hit that "proud" feeling yet - I am so happy this meeting and tasting went the way it did, and we are delighted to have - by some miracle, secured them as a supplier of our lovely breads.

Keep your eyes peeled, we will share more when we can 🥰💕🍞

25/09/2026

Pretzels, anyone?

Don't forget, you can find us at tomorrow at our usual times - 10am - Sellout. With our Sourdough, Cheese & marmite loaves, bagels & apple crumble buns!

BUT - It doesn't stop there, we will also be (dressed up) and at Nature’s Window Brewery for their amazing Oktoberfest Event from 2pm.

Bringing 3 types of pretzels - Traditional salted, cheddar cheese & beautifully soft cinnamon sugar - There's something for everyone.

We would love to see you!

19/09/2026

Thank you so much to everyone who cleared us out yesterday at home and today at Bodmin Nursery I am so grateful to you all for supporting us 🥹🙏

Address

61 North Street
Tywardreath
PL242PW

Website

https://tywardreathbakery.myshopify.com/

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