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In this newsletter, a glimpse of my trip to Slovenia, a 10 year old's favourite way to eat bread and dates for upcoming classes. 

Spliarjev Mlin

From grain to loaf

One of the highlights was to visit a young miller Andrei of Spiljanev Mlin who is growing grain organically. He then mills it then makes bread and sells it and the flour in the local market! Crops are grown in long wide strips rather than in whole fields. I found him very inspiring.

Of course I had to bring some of his flour back - it just made it into the baggage allowance - to try!

Here's the wheat/rye mix loaf hot from the oven
I recently taught a class of nine and ten year olds. Before the class they were asked to describe their favourite way to eat bread. I just love this description!
My favourite bread

Bake Bread with Danielle

Get away from all the stress and strains and spend half a day learning to make loaves you'll want to make again and again.

Have a fun interactive few hours creating home baked bread. With a large choice of flours and seeds you can make a delicious and nutritious loaf. 

We spend around 3 hours baking, stopping for a light lunch along the way. You'll be amazed at what you achieve

Next scheduled classes: 8 July, 19 August and 23 September. £75 per person or £140 for two booking together. Payment in advance is required. 
Find out more and book
Making Pizza

Learn to Make Pizzas

Learn how to make the perfect pizza - with the right amount of filling balanced with a thin crispy crust. This short class will introduce you to pizza dough and a fabulous tomato sauce. 

Next class 18 July at 6:30 pm. Lasts 1.5 hours
Find out more and book
Group classes or one to one classes can be organised outside the dates specified. Get in touch if you're interested!

Bake Better Bread

Check out my series of blog posts for tips on how to bake better bread

I trained professionally in France. I use the techniques and recipes I learnt adapted for local ingredients and the home baker
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