The sourdough bakery was born out of the lockdown during a global pandemic, in Leeswood near Mold. We supported the community by baking sourdough bread and other beautiful bakes from our home kitchen and delivered it to people in need around our local area.
We want to bring fresh handcrafted bread to our area on a retail level, we want to show the next generations that you need to think more about what you're eating and supporting local farming communities is something that will benefit our own communities in the future.
Sourdough bread is culture, it is what I have grown up with and so far superior to any loaf of bread you will ever taste. After all, it has been around for thousands of years; some date it as far back as 10,000 BC and all over the world it was the only means to naturally leaven a bread until the invention of industrial yeast. Sourdough bread is just flour, water, salt and time.
I've always found it fascinating how just a little bit of sourdough starter (flour and water left to ferment) is able to rise an entire bread, inject it with so much flavour and make the bread infinitely more digestible and healthy than yeasted bread. The friendly microbes inside the sourdough chew through all the nasty, hard to digest sugars in the flour and make them more nutritious for your body. Each loaf of bread is cared for and fermented for over 24hrs, developing its complexity and flavour and making the final result all the more special.
The little custardy pockets of dough inside are perfectly irregular with some big, some small and you can almost see the activity inside the loaf by cutting into it and examining it in detail. Every loaf is unique, perfect as it is and worthy of it being eaten.
If you have never eaten a sourdough bread before, it is time. Once you have had a slice of freshly baked sourdough bread that you have created from scratch without the help of any industrial yeast and modified flours you can almost taste the flavours of adventure and passion. Lather it with butter, let it just sit a little and melt into every last bit of the crumb and enjoy.
Crowdfunding involves the community. It keeps the money within a community and brings people together. We want to create a small batch space that is an Incredible addition to Mold town centre and for that we didn't just want to approach a traditional investor. It felt so impersonal. We need to raise some essential funds to be able to fit out the shop and make the dream come true.
We want to bring our signature sourdough to mold town centre as well as handcrafted morning buns, coffee, sandwiches using our own bread using only meat from local farms and vegetables grown at local allotments, our own fresh yoghurt, milk and eggs.