Short things worth writing down, mostly after closing. What the flour is doing, what survives a rucksack, and how early the Saturday tart goes.
No recipes and no newsletter. Just the things customers ask often enough that it was worth pinning up an answer.
Rye does not behave like wheat. It drinks more water, it holds less gas, and it will not be hurried by a warm kitchen. The extra day is not fussiness — it is the only way the crumb sets properly instead of staying gummy in the middle.
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A sandwich on the white tin survives a rucksack lid. A focaccia slab does not. Years of walkers coming back down have taught us which of our bakes travel and which arrive at the summit as crumbs.
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We made fourteen and they were gone in two hours, which taught us something about July in Keswick. From now on the Saturday bake is counted on the Thursday, and the orders book closes on Friday afternoon.
Read the noteIf you want to know what is on the board tomorrow, or whether we can hold four country loaves back for a Sunday lunch, the telephone is quicker than anything written here.