At these uncertain times of lock down and isolation, taking the opportunity to make some simple dishes from our first recipe book, My Taste of Tuscany. A good way to make use of our own leftover sourdough bread and basic staple ingredients.
Easy to follow recipes incorporating bread. Bread is a fundamental part of the Tuscan diet and the Ivy Cottage Baker collaboration brought back many memories of simpler times and family life anecdotes.
“Always a veritable feast of simple genuine food. Memorable homemade pizzas and focaccias straight out of their great-grandfather’s woodfired oven” Veerle van Desselaer, Perth, Australia
“Mike and Marcella make a wonderful team. Their passion for life and food is clear from their love of sourcing good, natural produce and creating simple beautifully crafted food. Their village home is a real taste of Tuscany tucked away under the Howgill Fells” Jamie Oldham, Bath, UK
Available at our stalls, courses and by contacting firstname.lastname@example.org
£10 plus P&P (£1.50 first class UK)
An ancient grain full of goodness, this spelt and honey loaf isn’t a regular on the Ivy Cottage menu but this might be the game changer.
It has a soft chewy texture, delicious taste.
Both spelt and honey have been part of our psyche and diet for thousands of years.
Fresh baked country sourdough. Mixed rye, wholemeal and white flours and a long cold ferment.
We will be enjoying this crisp and toasty with a nice cup of tea.
A very British thing…
What a great way to start the morning: our own mixed grain sourdough recipe!
Madeleines are always a favourite at Ivy Cottage. Enriched with fresh seasonal cherries, these madeleines were exceptionally exquisite – cherry elevate them to a new taste experience!
Nutty flavour of cheese, paired with fresh mint and a coating of sesame seeds: a fragrant refreshing summer sourdough.
Sold out at Brough Farmers Market!
A week old unsellable loaf turned into a nutritious delicious feast!
Practising for our forthcoming demonstrations on how to make use of stale bread…beyond bread and butter pudding.
The all new “Newbiggin Sourdough”, a fifty-fifty levain and a mix of white and rye flour.
Based on a tradtional country sourdough, good crust, chewy crumb, nice colour and a phenomenal taste!
Watch out for more tomorrow – National Toast Day…
Our Valentine’s celebration bread ready for a romantic breakfast, lunch or dinner.
Two hearts are better than one…