01/09/2026
A little Val’s Bakery update 💛
I haven’t posted properly in a little while, but there’s been plenty happening behind the scenes… and, as always, a little experimenting too 😄
First, a small change to the weekly menu: Traditional White and Wholemeal Wheat will now be available on all my baking days — Tuesday, Thursday & Friday.
And I have two new loaves coming soon! These won’t be permanent additions to the menu — I have far too many other ideas I want to experiment with 😄 — so they’ll be available as specials for a limited time.
🌾 100% Semolina Sourdough will be available from next week. The last photo is from my very first test loaf, topped with poppy seeds — simply a personal favourite of mine 😋
I’ll be making it again on Thursday, this time topped with organic sesame seeds, keeping it closer to the Sicilian tradition of pairing semolina bread with sesame. I’ll be back with some proper photos then!
🧅🧀 And next up… Caramelised Onion & Mature Cheddar Sourdough. I tested this one recently and it is delicious! The onions are slowly caramelised in plenty of butter, with no added sugar, then paired with mature cheddar.
And these aren’t the only things I have in mind… I’ve stocked up on a few different flours and ingredients I’ve been wanting to try, so there will definitely be more experimenting in the Val’s Bakery kitchen whenever time allows 😄
Not every experiment will necessarily make it onto the menu, but that’s part of the fun. 😉
xx
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