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Newsletters


May 2013

 

The Really Good Bread Co has just started doing Children's Parties - see separate page for details

We are also adding sweeter treats like Cinnamon buns and Norweigan Cardamom 'Bolle' to our range.


March 2013 - Rye Sale!

 

Have you heard how good rye is for you?

It's a very good source of dietary fibre, minerals, protein and vitamin B1.

It's also rich in lignans which act as anti-oxidants. It's also a low GI food which is great for those blood sugar levels!*

So - why am I raving about rye?   The Really Good Bread Co bakes a variety of delicious rye loaves using natural ingredients and baked the traditional way over plenty of time.

Use it for sandwiches, toast it for breakfast or butter a fruit rye for a delicious and healthy snack - I promise it will transform your eating habits. But don't just take my word for it - you can try it for yourself in this one-off promotion.

On Monday 18th March I am delivering 2 types of rye loaves. Rye keeps for longer than wheat bread so this delivery should keep you in breakfast or snacks for the week (if it stays around that long!)

Choose from:

Plain rye: a perfect alternative to a wheat loaf and delicious toasted!                                  £2.50 per loaf**

Rye with seeds and raisins: a slightly sweeter bread, this makes a delicious snack       

(a bit like malt loaf without the additives and rubbery texture of supermarket ones!)          £3.00 per loaf**

To order, please email me with your name, address, contact number and quantity required. I will contact you to arrange delivery to your door or collection if that suits you better on Monday 18th March. So why not give rye a try and see why I love it so much?

*If you want to read about more health benefits, click on this link:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=65

** promotional prices, delivery to residents of Ashtead only, otherwise please collect


December 2012

 

The Really Good Bread Co. is proud to announce an exciting new project.

A baker friend of mine has recently set up a charity called 'Use Your Loaf' whereby for every special loaf his customers buy, he donates one to a local charity or food bank.
Through this scheme, customers can actively participate in sharing the benefits of Real Bread with those most in need of them. 'Buy a loaf to give a loaf' is a message that really resonates on a simple level; share the bread you love with someone who needs it more than you. To read more, please visit www.useyourloaf.org <
http://www.useyourloaf.org>

Having joined the charity, I shall be offering customers the chance to participate at the end of every 6 week subscription cycle. On this seventh Thursday customers can buy standard sized white or brown loaves at the usual price of £2.50
For every loaf bought, I will donate an identical one to LeatherHEAD START
(providing emergency, direct access, short-term accommodation for homeless men and women over the age of 18)

Other News:

I am baking some delicious new breads in the run up to Christmas including Panettone and Stilton and Cranberry bread.

One day breadmaking courses will resume in the New Year - please contact me for dates and to reserve a place or visit the Courses page for a great Christmas gift idea.

And finally:

Many thanks to all of my customers who have supported the Really Good Bread Co. this year

Wishing everyone out there a very happy Christmas and joyous New Year - why not make 2013 the year you switch to Real Bread?!

 


September 2012

 

 

Friday 7th September 2012 - I will be at Oasis (group for ladies in their 20's, 30's and 40's) at St Georges Church 9.45am demonstrating how to make Pitta Breads PLUS there's delicious coffee and cake and a creche for your little ones! - all ladies welcome, no charge for anything!

Friday 28th September 2012 - 10am St Georges Cafe - I will be selling a selection of breads at the Macmillan Coffee morning


August 2012

 

It's a while since writing and thanks to lots of help from one of my bread course students (thanks Gerald!) I have finally gone all technical and got this website!

Spurred on by this I have also sold my soul to social media and you can now find me on Facebook  www.facebook.com/TheReallyGoodBreadCo and Twitter @Love RealBread

My aim is to get to 100 likes of my company Facebook page and when I reach this I will celebrate by putting all the names of the 'likers' (bear with me - still learning the lingo!) in a hat and drawing out one to win a free subscription for 6 weeks of speciality bread. Please visit my page, leave a comment and follow me on Twitter and as always feel free to pass on my details to as many friends as you like.

I've also been buy these past months supplying customers and trying out lots more yummy bread recipes - ask me for details of how to buy or see the website!

Trust you've all had a good summer and now feel ready to go back to the school run or work. Best wishes


July 2012

 

Since last writing there has been so much in the media about Real Bread - seems the general public are waking up to how the bread we feed ourselves and our children could be so much better than factory loaves many so called 'breadmakers' churn out. (More information about that at the end of this update). ... and the Really Good Bread Company is proud to be part of the quest to introduce everyone to the delights of Real Bread!

With my new oven, I'm able to produce more loaves on my baking days and am able to take additional orders for weekly deliveries of fruit and nut rye bread, specialities or basic white and wholemeal loaves/rolls - please see attached flyer for more details and how to order. I'm continually adding new specialities to my repertoire and have attached an updated product list to tempt your tastebuds.

People who have attended one of my breadmaking courses have enjoyed themselves and produced amazing loaves to take home. Here is some of the feedback I have had:

“We had a fantastic day, Claire is passionate about making good, healthy bread and her enthusiasm makes the day a lot of fun. We had a real laugh, had a great lunch and learned to make some delicious bread which I brought back and the kids devoured!”

And finally ... It has happened; the bread magazine to which I subscribe has been featured as a guest publication on Have I Got News For You ... I'm now officially a freak, but loving every minute!

The technical bits (made less technical!): STOP PRESS! The nationally-distributed brand, Cranks, has proved that it is possible to bake on an industrial scale without the use of additives or processing aids. Another important development in the bread world is that the government is being challenged about it's flour fortification regulations. Since World War II when nutritionists wanted to improve the nation's diet,millers have been forced to add certain vitamins and minerals to all of their flours.

Now we are better educated, shouldn't it be up to the individual to decide how to get a balanced diet? The problem is that roller milled flour used in industrial loaves lacks even more nutrients than the ones the regulations force millers to add back. What we really need is more breadmakers using proper stoneground flour and the public snubbing factory loaves made with synthetic flours.