Day in the life of my micro bakery; Considering provenance & re - imagining the food system
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- Опубликовано: 27 июн 2024
- Hey guys! I have a two day micro bakery vlog for you showing snippets of my prep work and bakes, along with some product development and plans for the future as a small business... I've been so inspired by Kimberley Bell who founded Small Food Bakery in Nottingham, and all the work she does to source every single ingredient for her bakery from traceable farmers and suppliers. It's amazing and so important for the future of our planet, local suppliers and our own health. Hope you enjoy! Lily x
Follow me here: / lilys_loaf
Order from my micro bakery here: www.lilysloaf.com/
Follow Small Food Bakery here: / smallfoodbakery
Hi Lily,
Yes, it's really hard to imagine stopping... I basically am at the stage now where I am doing bespoke loaves for the community here in Southern Italy and thd demand is ever increasing and its really hard work keeping ahead of things... I have to ask people to order a few days ahead now... Which is great but there is never any time away, and bread baking is a lengthy process so it dominates your life somewhat...Puglia is beautiful and well known for its bread!!
yes I know exactly how you feel! Hopefully you can take some time away for a little break. Can't wait to try all of Puglia's bread! xx
Well stated about Regenerative Agriculture!!!! Glad you are still into it :)
Small food is absolutely amazing I always look forward going there.
It’s nice to see you exited about learning new things! But please stay strong and keep thinking for yourself ❤️
thank you so much!
Really appreciate the continual desire to grow and learn. I believe this passion translates into your baking. Looking at the overview/sourcing choices too. So much to learn and do! Happy holiday and thanks again for sharing❤️
thank you Jane!! yes so much to learn!! x
I also have a "micro bakery", at home though... I love to bake, sourdough bread, baguettes, bagels, and challah bread for my Jewish tradition. Wishing you lots of luck.
i admire your focus and intensity
Very good and new regenerative path. Congratulations. We work the same in our bakery (Levain tahona artesana) in Madrid
Don't know if you've read The Third Plate by Dan Barber yet but it is essential reading honestly. Also been on a journey to find the right suppliers as well, part of me is hopeful but another part questions whether a bakery/restaurant set-up can ever be truly sustainable - either way, if they are to exist we must try our hardest to source well. I've started working with Pump Street Chocolate, Food and Forest for nuts, Hodmedods as always are great, Two Fields Zakros for olive oil, Ampersand for butter. So hard when certain products are just never transparent and can't be grown in England but are necessary for certain baked goods, maybe I just have to change my idea of what a bakery should bake - make from what you have rather than starting with an end product in mind. Still baffles me how people aren't asking these questions more though, like why is it not common to ask exactly where X and Y have come from? Certain businesses like Organic North Wholesale or Langridge Organics on the fruit and veg side of things give me hope of finding traceable seasonal ingredients but these are few and far between. Like me I'm sure you're just starting your journey into this, it is certainly a bit of a rabbit hole so watch out!
hello Luke, no I hadn't heard about The Third Plate but it's just gone in my basket - thank you so much! Oh wow it sounds like you're doing a fantastic job... I think that's exactly it - we have to get out of our heads to create fancy Viennoiserie (well at least I probably do given I'll be using vegan butter which you can't exactly trace... although I'm always on the hunt for a better product which you can trace somewhat), and use what we have. Will check out Organic North Wholesale & Langridge Organics too. Thank you so much and all the very best!
really into this regenerative sourcing idea. keep up the great work!
So inspiring and important isn’t it! Thank you Evelyn 💕✨
Hey Lily, you should put a little bit of flour on the table when shape the loafs...so you don't damage the gluten and the surface of the loaf and will be less sticky. Great video and protect. Enjoy your holidays
“Resistance of the heart against business as usual” 🦋
I own a copy of Anna del Conte’s ‘Gastronomy of Italy’. In it there’s a wonderful section on bread and also a section about Puglia... She explains that the best bread is made in the town of Altamura “... a bread so excellent that it has been granted a DOP.” 😋
oh wonderful, I own Anna's "on pasta" book but will definitely hunt down the best bread in Altamura - thank you so much Franny! xx
Hello Lily, I discovered sourdough baking during my lowest point and found out it was very therapeutic so I continued to do it since last year. Few months ago, I quit my job 3 months ago and I wanted to bake & bake and share it with my family and friends so my brother encouraged me to start selling it. My breads have little oven spring, tight crumb but it tastes good and I still have so much to learn but I have never felt so fulfilled? What's the word to describe when work makes you happy. I'm nervous because I came from teaching kids to now full time baking. And problem is people in my country don't take bread as our main source of carbs is rice, so not many can appreciate sourdough bread but its okay I want to keep going.
I found your channel a few days ago and I have been watching and getting inspired by you and motivating myself with positive affirmations. I'm going to take pastry classes and I will have my own little micro bakery!! You're living the life and I'm happy for you!!! Someday I want to be as happy as this. No anxiety, no panic attacks, just fresh bread and good vibes. I am going to visit my brother soon in London in a few months so I will definitely order your bread when I am there! Keep doing what you're doing, Lily!
hello there! ah that is wonderful you have found baking.... sounds like your bread is delicious ad completely understand what you mean by fulfilment and we have a saying "do what you love and you'll never work a day in your life". Wishing you all the very best and would love to meet you if you come to London soon! xx
Lily, I may of asked this months ago but I have forgotten...what is the hydration level of your sourdough?
70% for my South London Sourdough, and then 80% for my wholegrain WildFarmed :)
@@LilysLoaf Wow! 80%!!! I suppose the wholegrains absorb a lot more H20. Are percentages water *and* starter?
I am self employed. I am an author and I have totally felt like giving up. I hope your break results in good things for you. I am taking a break from writing and I hope and pray I will be in rare form in my writing
Hi Lily
How old are you Lily? You're inspiring