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"The most buzzed about bakery in the country!" - IMAGE MAGAZINE

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A sandwich for lunch.

It’s Monday lunchtime and I’m just after finishing the most glorious yet simple lunch. I can rarely go without bread and today was no different. I toasted two slices of the Wholegrain Kefir Sourdough I baked on Saturday to make a toasted sandwich with. In between the slices I put a very drizzly organic tahini my boyfriend bought last week to make baba ganoush with along with a few spoons of Friday night’s leftover spicy, pickled coleslaw, a few slices of the Sussex Charmer Cheddar we opened for tea last night and a few sardines in olive oil. A glass of sparkling water with lemon and one of my favourite Darina Allen books were the perfect compliment to every mouthful.

I take it for granted I get to eat this food. On the very very very odd day I don’t get to prepare my own lunch I’m inevitably disappointed.

Anyways, there I was sitting at the dining table in the orangery thinking to myself I can’t wait to recreate this sandwich for my Bakery School students. Something about Autumn makes me fall in love with toasted sandwiches all over again!

I think it’s why I love Italian food so much. Specifically pasta, pizza and risottos! I love each mouthful having all the ingredients together. Each and every flavour hitting your palate at varying degrees.

Growing up my brother would always leave the meat on his plate until last as that was his favourite part. I would have just the right amount of every ingredient left including any sauce to have one last perfect mouthful touch my lips and incur total satisfaction.

The way we all eat can be different but there’s no harm in the way we all make being the same - with our own hands and with time.