The Bread Shed

20/10/2026

A very different Tuesday… and not a loaf in sight! 🍞😂

No 4am alarm, no flour-covered worktops, no ovens to fire up and absolutely no dough demanding my attention!

Instead, it’s fresh Scottish air, mountains disappearing into the clouds, views for miles, lovely walks with Indy and a leisurely breakfast looking out at scenery that’s pretty hard to beat! 🏔️🐾❤️

And the strangest thing? I’m actually missing the madness of The Bread Shed! 😂 Who’d have thought I’d miss the early mornings, endless flour and constant juggling of dough?!

Although, clearly my brain hasn’t quite got the memo about switching off! 🤣

Because there I was, enjoying my breakfast porridge, looking out at the mountains, when my mind wandered to… PORRIDGE SOURDOUGH! 🍞🥣

Yes, it really is a thing! And apparently, adding porridge to sourdough makes the most amazingly soft loaf with a beautiful texture. So naturally, that’s now on my ever-growing list of things to experiment with!

Honestly, you can take the baker away from the bread, but you clearly can’t take the bread out of the baker! 😂

For now though, it’s mountains instead of mixing bowls, fresh air instead of flour dust and a chance to slow down and soak up those incredible views.

The ovens might be off, but the ideas are still proving nicely! 🤣🍞❤️

18/10/2026

HOLIDAY MODE ACTIVATED!

The ovens are officially OFF, the flour has been put away and even Marilyn Mondough (the starter!) is packed and ready for her holidays! 😂🍞🧳

For the first time since The Bread Shed started back in June, I’m taking a whole week away from copious amounts of flour, water, dough, ovens and the organised chaos that has somehow become my life! 🤣

Will I enjoy the break? ABSOLUTELY! 🙌

Will I miss the madness? More than you could possibly imagine!

The early mornings, the ridiculously late nights, the endless mixing, shaping, baking, packing and delivering. The smell of freshly baked bread, the excitement of opening the oven doors and seeing what’s emerged, and even the occasional loaf that has other ideas! 😂

It’s been a whirlwind few months, and I wouldn’t change a single minute of it. What started as a little idea has grown into something that has completely taken over my life — in the very best possible way. ❤️

But even bakers need to recharge their batteries (and give their ovens a well-earned rest!).

A HUGE thank you to every single one of you who has supported The Bread Shed, placed orders, shared posts, recommended me to friends and generally kept me busier than I ever imagined possible.

You’re the reason I love this madness so much! 🥰

So, for the next week, there’ll be no 4am starts, no flour-covered clothes and absolutely no alarm clocks! Well, that’s the plan anyway… let’s see how long I last before I start thinking about dough! 🤣

See you all on the other side, refreshed, recharged and ready to get those ovens fired up again!

Lots of loaf,

The Bread Shed 🍞❤️

14/10/2026

🍞 EVERY GREAT SOURDOUGH STARTS WITH A LITTLE MAGIC! ✨

Meet the hardest-working member of The Bread Shed team … Marilyn Mondough! 🫧❤️

This bubbly, beautiful sourdough starter has been working her magic overnight, feeding, fermenting and growing into the wonderfully active starter you can see in this video!

But why is the starter so important? 🤔

Unlike commercially yeasted bread, sourdough relies on a living culture of wild yeast and beneficial bacteria to work its magic.

🫧 The bubbles tell us the yeast is active and producing carbon dioxide, which helps our bread rise.

🍞 The fermentation develops that wonderful sourdough flavour, giving each loaf its distinctive character.

❤️ The natural bacteria produce organic acids that contribute to the flavour, texture and keeping qualities of the finished bread.

And here’s where patience really comes into play!

This very starter has already been put to work making Friday’s loaves. The dough has been mixed, stretched, folded and shaped, and will now spend a minimum of 24 hours cold proving in the fridge before being baked in the early hours of Friday morning.

That long, slow fermentation is all part of what makes traditionally made sourdough so special. It takes time, care and a little bit of science to transform a few simple ingredients into a beautiful loaf of bread.

No shortcuts. No rushing. Just flour, water, salt, a very hardworking starter and plenty of patience! ❤️

So, for everyone expecting a Bread Shed delivery on Friday, you’re looking at the very beginning of your loaf’s journey!

And Marilyn? Well, she’s already getting ready for her next shift! 😂

Good bread takes time … and I wouldn’t have it any other way! 🍞❤️

14/10/2026

🍞 The order book is now open! 🍞

Orders are now being taken for Friday 30th and Saturday 31st October.

The link in this post will take you straight to the order form, where you’ll find full instructions on how to place your order.

If you have any questions or experience any issues, please don’t hesitate to get in touch—I’ll be happy to help.

Thank you, as always, for your support and love of bread! ❤️🍞

Polite Request : All orders need to placed using this form. If you are struggling to use it then please feel free to message me on 07989496697 and we can arrange your order. All orders must be paid for at time of ordering. Bank details are available at the bottom of this form. Please use your name a...

13/10/2026

A little Breadshed update… 🍞

I’m taking a well-earned—and very much needed—break next week, but the good news is that the bread will be back on Friday 30th and Saturday 31st October. The order form will be available at 9am tomorrow morning.

My starter will be coming on holiday with me (as you do!). If it behaves itself, I may be able to offer an extra midweek bake—but that will be entirely starter-dependent, so watch this space for an update.

From Sunday 1st November, I’ll be out of action for a further week while I take care of some personal matters. It’s an unavoidable pause, unfortunately, but I’m very much hoping that everything will return to normal from the week commencing 9th November.

After that, we’ll be heading straight into the run-up to Christmas! 🎄 A spiced fruit sourdough is already undergoing trials, and the much-loved (and tested!) cinnamon rolls will be making an appearance. I’m still deciding on the perfect topping, although I have a feeling there may be two options to choose from!

Thank you for sticking with this rather long update—I wanted to make sure everyone knew what was happening. I’m really looking forward to spending some time away with my better (and incredibly patient!) other half and the dog, but I already know I’m going to miss the wonderful madness of the Breadshed.

As always, thank you so much for your support, your understanding and, most importantly, your love of bread. ❤️🍞

13/10/2026

🚗🍞 THE BREAD SHED IS HITTING THE ROAD! 🍞🚗

Just me, the bread and a little road trip this morning! 😂

Today’s loafly adventure will take me through…

📍 Spark Bridge
📍 Ulverston
📍 Askam
📍 Barrow
📍 Walney

I’m hoping to hit the road at around 9am, just as soon as these beautiful loaves have cooled down enough to be packed up and sent off to their new homes! 🏡🍞

☔ A little reminder for today’s deliveries!

If you’re heading out and about this morning, please make sure you’ve left me somewhere nice and DRY to leave your bread.

Soggy sourdough really isn’t something I’d recommend… although I suppose you could always pop it back in the oven to dry it out! 🤣🔥

I’d much rather deliver you a beautiful, crusty loaf than something resembling a wet sponge!

So, if you’re expecting a delivery, keep an eye out for me. I’ll be the one driving around Cumbria with a car full of freshly baked bread and the unmistakable smell of sourdough! ❤️

Thank you, as always, for keeping me and my ovens so busy!

Right then… bread to pack, miles to cover and loafly people to deliver to! 🚗💨

The Bread Shed 🍞❤️

12/10/2026

🍞 A LITTLE BEHIND THE SCENES AT THE BREAD SHED! 🍞

Ever wondered what goes into making your loaf-ly sourdough before it even gets anywhere near the oven? 👀

Well, here’s a little glimpse of the magic that happens behind the scenes!

There’s a lot more to sourdough than mixing a bit of flour, water and starter together and hoping for the best! 😂

From mixing and developing the dough, to stretching, folding, dividing and shaping, every loaf gets plenty of time, attention and a little bit of love along the way. ❤️

And the best bit? What you’re watching here is only part of the process!

Once all that lovely dough has been prepared and shaped, it’s off to the fridge for a long, slow cold fermentation of 24–36 hours before it’s finally ready to meet the oven.

No rushing. No shortcuts. Just good old-fashioned bread making, plenty of patience and a rather ridiculous amount of dough! 😂

It’s this time and care that helps develop that wonderful sourdough flavour, texture and beautiful crust we all know and love.

So next time you slice into one of your Bread Shed loaves, just remember that it’s been on quite the little journey before arriving at your door!

Good bread takes time. Great sourdough is worth waiting for! 🥖❤️

09/10/2026

🌧️🍞 THE BREAD SHED – TODAY’S DELIVERY UPDATE! 🍞🌧️

Well, it’s a bit wet out there, isn’t it?! ☔️😂

It was absolutely chucking it down when I went to bed at midnight, and when I got up at 5am, guess what? STILL RAINING! 🌧️

With all this relentless rain, I suspect there may be a few flooded roads and tricky routes to navigate this morning. And we all know what the A590 can be like when there’s more than a puddle on it! 🤦‍♀️😂

🚗💦 So, a little plea from us this morning…

Please bear with Emma and me as we endeavour to wade, paddle and possibly swim our way to you with your lovely fresh bread! 🏊‍♀️🍞

We’ll do our absolute best to get everyone’s orders delivered as planned, but safety comes first, so there may be a few delays or diversions along the way.

🏡 AND ONE MORE THING… NO ONE WANTS SOGGY BREAD! 😂

If you’re not going to be home, please make sure there’s somewhere nice, dry and sheltered for us to leave your order. A porch, plastic storage box or somewhere undercover would be absolutely perfect!

We’ve spent hours lovingly making and baking your bread, and the last thing we want is for it to end up resembling a soggy sponge! 😂

Thank you, as always, for your patience, understanding and support. ❤️

Right then… waterproofs on, bread loaded and let the soggy adventures begin! 🚗🌧️🍞

Stay safe, everyone!

The Bread Shed 🥖❤️

08/10/2026

🍞 Great sourdough starts LONG before the dough is even mixed! 🫧

Meet the real magic behind every loaf that leaves The Bread Shed … my lovely, bubbly, hardworking starter, (aka Marilyn Mondough!)❤️

An active, healthy sourdough starter is absolutely essential to producing beautiful sourdough bread. Those lovely bubbles are a sign that the wild yeast and beneficial bacteria are busy doing their thing, producing the gases that help our dough rise naturally.

✨ Why does an active starter matter?

🍞 Better rise – A strong starter helps create those beautifully risen loaves.

🫧 Lovely texture – Helping produce that soft, airy crumb we all love.

❤️ Fabulous flavour – Natural fermentation develops that distinctive, delicious sourdough flavour.

⏰ More reliable fermentation – A healthy, active starter gives the dough the best possible start.

And for all you loafly lot expecting a delivery tomorrow … you’re looking at the very beginnings of YOUR bread!

No commercial yeast. No shortcuts. Just flour, water, salt, time and a very hardworking starter! ❤️

So when you’re tucking into your fresh sourdough tomorrow, you’ll know exactly where it all started!

Marilyn Mondough … the hardest-working member of The Bread Shed team (apart from me, obviously! 😂).