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Read how we Baked a Difference in the community!

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Baking a Difference has been a fantastic community bread project to bad-report-covercreate and deliver in collaboration with Learning for the Fourth Age (L4A).

Over several months Planet Leicester Bakers, with L4A’s staff and volunteers, delivered 12 sessions in 3 very different residential settings for older people: a care home, nursing home and sheltered housing.

We are now delighted to share our full end of pilot project review.

We believe there is much potential for extending the project and we will be seeking further funding and opportunities to do so.

For a flavour of the project, watch this one minute video.

Questions and comments are always welcome, so do get in touch.

And if you or your organisation would be interested in collaborating with Planet Leicester Bakers then please start a conversation.

Baking a Difference was funded by the Big Lottery.

Building a Team with Bread

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Planet Leicester Bakers recently spent a day with the staff of Community Advice and Law Service, (CALS), using bread to build team strength and relationships.  It was great fun and a first time plunging into dough for them all!  Feedback from staff has been overwhelmingly positive:

” I really enjoyed the session. It was exactly the right mix of fun, practical and information. I think I speak on behalf of the whole team when I say we came away feeling refreshed and ready to take on new challenges! Including bread making at home! “

Kay, CALS staff team member

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Planet Leicester News: Edition 2 OUT NOW!

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Delighted to share the second edition of Planet Leicester News, available to download via the image! With a lovely Easter bread recipe, Choereg, from this edition’s guest contributor, Saronne Rubyan-Ling.

If you give it a go, send us some pics to share on social media (we always love getting news and pictures!).

 
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Gelato Bites: The Great Flavour Off!

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Planet Leicester Bakers is delighted to have been invited to team up with multi-award winning Gelato Village in Leicester for their unique Gelato Bites event on February 21st.

Gelato Village: The finest Italian gelato in the land!

Gelato Village: The finest Italian gelato in the land!

Gelato Village makes and sells the most amazing real Italian gelato, using the finest ingredients. The founders originate from Turin and inspired Planet Leicester Bakers to join the Slow Food Movement last year.  They are committed to the local community and to promoting excellent quality local food. Like Planet Leicester Bakers, The Bee Farmer’s honey is used and sold by them as well. Laura from Gelato Village, explained about the new Gelato Bites events:

“Our Gelato Bites events are a series of talks and tastings with local producers and suppliers showing excellence in ingredient production and artisan food creation in the city and county.”

February’s event will be very exciting as it offers a ‘Flavour Off’ between gelato and bread! The two businesses have challenged each other to use chosen flavour combinations to produce their gelato and bread.  The guests will then decide which form they prefer the flavours in!

Tickets are a snip at £10, including tasting. The event starts at 6pm at Gelato Village. Visit the ticket site HERE for more info and to buy your tickets – be quick as they are limited and already being snapped up!

Proud to now be an Award Winning Micro-Bakery!

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Planet Leicester Bakers submitted entries to the inaugural Small Food Awards. I am thrilled to announce that an award was won!

All-butter croissants and pain au chocolat were entered by Planet Leicester Bakers into the Viennoiserie category.  The pain au chocolat won second place. The category was judged by Master Baker Mickael Jahan, an expert in Viennese pastry and bread and a tutor at the School of Artisan Food. Chris Smith, a food enthusiast, helped Mickael with the decision making. The judges commented that the breads had an ‘open and light’ texture and a very nice croissant flavour!

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Presentation of award winner’s certificate by Andrew Wilkinson from Gilchester’s Organics, one of the generous sponsors of the awards!

The awards have been established by the School of Artisan Food in partnership with Virtuous Bread. The aim is to give an award winning opportunity to micro food producers. A variety of categories were available (bread, cheese, charcuterie, Viennoiserie, and chocolate).  Micro businesses operate with very limited resources, equipment and staff (if any).

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All the winners at the finalists’ presentation, School of Artisan Food. With Jane Mason of Virtuous Bread, Julie Byrne from SAF and Sybille and Andrew Wilkinson of sponsors Gilchester’s Organics.

Thank you!

Michelle

 

Planet Leicester News – 1st Edition Launched!

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Planet Leicester News

Planet Leicester Bakers is proud to share the first edition of its newsletter, Planet Leicester News!

It is hoped that the newsletter will be published twice yearly, giving the many Planet Leicester Bakers, our customers and supporters, an opportunity to keep up to date with everything we’ve been up to!

This first edition includes some sourdough history from guest contributor Concepta Cassar, a competition with a fabulous prize from Bread Angels founder Jane Mason, and lots of news from the past year of Planet Leicester Bakers.

Download the PDF of the first edition by clicking on the image.This digital version includes a 5th page for the note that goes with the recipe.

Do drop us a line to let us know what you think!

Michelle

 

 

 

 

 

 

 

Sourdough September: Time for Sourdough Toast & Tea Together!

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It’s that sourdough time of year again! September sees the annual celebration of the purest leavened bread. One that contains just 3 simple ingredients as a base: flour, water, salt. As a supporter of the Real Bread Campaign, this year Planet Leicester Bakers is promoting ‘Sourdough Toast and Tea Together Events’ for community groups and charities. Read all about it in the info-graphic below, which you can download HERE.  It’s an opportunity to get together with others and chat about our food and our bread – the stuff of life!  Some simple information is on offer to get the conversations going!

We are talking about REAL Sourdough – not the stuff you find with a ‘sourdough’ label in many shops and supermarkets. It is made slowly over at least 24 hours from wild Leicester yeast – Starter Bob – who is 2.5 years old and counting.  If you have a keen bread baker in your group they can go for option 2, or you can arrange greatly reduced price 400g toasting loaves from Planet Leicester Bakers.  Lots of ways to get in touch – so drop me a line!

Michelle2 Infographic for Sourdough Sept 2016