Today the bakery is playing host to 20 Beaver Scouts who will be learning how to make their own bread rolls to have with their BBQ lunch at Whitmuir Farm. The scouts will take home a Farefood pack to make their very own White Loaf, Wholemeal Loaf and Bread Rolls.

Three new products are ready to roll out with plenty of time till Christmas. Although ‘Stir-up Sunday’ is just around the corner on 20 November, the traditional day for making your Traditional Christmas Pudding.

All of these new products use Whitmuir wheat (locally grown in the Scottish Borders) milled at Bread Matters (just up the road). Local & Fresh! Mmmmmm…

These spicy little numbers are sure to bring a smile to Grandma’s face.

Contains: gluten, milk & sulphites

Keep one handy for when friends and family drop in. It lasts and lasts!

Contains: gluten, nuts & sulphites

This year ‘Stir-up Sunday’ is on 20 November. A proper Christmas Pudding is always stirred from East to West in honour of the three wise men. Every member of the family must give the pudding a stir and make a secret wish.

This pack makes it easy to keep the tradition alive!

Contains: gluten, nuts & sulphites

It is made using the “French Country Loaf” recipe in the “Bread Matters” book by Andrew Whitley. We used a wheat leaven we had been given by Andrew that had been refreshed over the last week or two from production sourdoughs using the same leaven, but also with a rye starter from our Cromarty cobs. Consequently, this loaf has a slightly more sour taste to it than you’d expect. The crust is hard, but chewy and the crumb has lots of holes throughout and has the consistency we like.

We also used cold fermentation in making this loaf where the dough was put into the fridge overnight. We’ve tried this a couple of times before and have been pleased with the results.

This picture was taken soon after it had cooled from the oven and we had devoured some slices with our homemade strawberry and plum “autumn” jelly. Yum!

This is Pork with Pears, Parsnips and Potatoes. We have added fennel, but still kept the simplicity of cooking everything together in the oven. Organic pork chops made this dish particularly scrumptious (of course the veges were organic too). May have potential to become a Farefood dish in the future.

Even though Fare doesn’t provide bread to customers, Geoff and Deb are keen bakers at home. We expect you’ll find posts of our bread making adventures fairly regularly.

This is an old favourite of ours which adds a little spice and excitement to just about anything. We think it goes particularly well with poached eggs served on a toasted slice of sourdough bread.

Just click on the link at the bottom of a product’s page for step by step pictures to help you get the best out of your Farefood pack.