With the weather getting colder, it’s great to have an excuse to spend more time in the very cosy bakeshed. With that in mind, I’m shamelessly trying to drum up more orders for this Wednesday. This week, the following will be available:

• sourdough (850g) £3.50
• rye & caraway loaf (800g) £3.25
• seeded brown tin loaf (800g) £3.00
• white tin loaf (800g) £3.00
• foccacia (topped with mozzarella & sundried tomato) £4.00
• foccacia (rosemary & rock salt) £3.00
• green olives marinated with garlic and herbs £1.20/tub
• black olives marinated with chilli and herbs £1.20/tub

If you would like to place an order please do get in touch by 5pm on Tuesday.

This week’s ‘bread of the week’ is just out the oven – pain au noix – an enriched walnut bread made with a mix of wholemeal and strong white flours, butter, milk, organic walnuts and a little bit of sugar. It goes great with a strong, crumbly cheese.

It will be available at tomorrow’s producers’ market along with seeded brown and white tin loaves, rye & caraway, foccacia, granary cobs and cinnamon buns.

Just a quick update to remind folk that this Wednesday will be the last day bread is available for a couple of weeks. If you’d like a loaf this week or to stick in the freezer please do get in touch by 5pm tomorrow. The list of what’s available is here.

Details of how to order are here.

In what will, hopefully, become a regular feature of the Kilchoan Bakery, there is a new ‘bread of the week’. Over the coming months I’m hoping to try out a new recipe most weeks to go alongside the regular loaves I produce. This week it is rye & caraway. Made with 50% rye and 50% white flour it has the distinctive flavour of rye whilst not being as dense as a 100% version.

They are just out the oven now so will be available at tomorrow’s producers’ market in the Kilchoan Community Centre.

If anyone has any requests for any future ‘bread of the week’ please do let me know.

Hard to believe it’s the end of August already, but this Wednesday marks the end of the weekly producers’ market that have been running over the summer. It takes place in the Kilchoan Community Centre from 11am. After Wednesday the next market will be the 13th September but you can still order bread directly on a weekly basis.

With the promise of at least a little sunshine tomorrow, I’m baking baguettes this weekend to try and conjure up a bit of that summer holiday spirit. Think picnic table, some nice cheese, baguette, a glass of red and a warm breeze to keep the midges off – well, we can but hope/dream.

The baguettes are already underway as they need a long, slow rise to give them the right flavour and texture.

If you’d like a fresh baguette tomorrow, or any other of this weeks’ offerings, please get your order in by 5pm this evening.

So, the sourdough for Wednesday’s produce market has just been started. It takes over 24 hours from start to finish to produce each sourdough loaf. That’s not counting the time taken to produce a sourdough ‘starter’, the wild yeast culture that forms the basis of the bread.

While some starters have literally been around for generations, the starter for these loaves was made in April 2016.

If you want to order a sourdough or any of the other loaves on offer this week please do so by 5pm tomorrow. Otherwise just come along to the market.

Sorry, there will be no bread this Wednesday (I’m off on a research trip to eat lots of pastries!) but you can order for Saturday 19th. The following will be available:

• poppy seed white rolls or granary rolls £0.60/each
• granary cob (400g) £2.50
• seeded brown tin loaf (800g) £3.00
• white tin loaf (800g) £3.00
• foccacia (topped with goats cheese, tomato and onion chutney) £4.00
• foccacia (rosemary & rock salt) £3.00
• cinnamon buns £1.25
• green olives marinated with garlic and herbs £1.20/tub
• black olives marinated with chilli and herbs £1.20/tub

Order by emailing kilchoanbakery@yahoo.com, texting 07983 364529 or via facebook y 5pm on Friday for collection on Saturday at 12pm from Steading Holidays, Ardnamurchan Campsite or the Community Garden.

Feeling in need of a little bit of hygge? This weekend there will be cinnamon buns available to order. Based on a Finnish recipe they have plenty of cinnamon and a touch of cardamom (not to mention quite a lot of sugar and butter!).

Also available this weekend are goats cheese topped foccacia and pots of marinated olives for those that fancy doing lunch deli style. Plus the usual white, brown, granary and sourdough loaves.

Order by 5pm on Friday for delivery to the community garden, Steading Holidays or campsite by 12pm on Saturday. More details here.

You can now order bread for collection at a number of points on Wednesdays and Saturdays.

We will be posting what’s available each week on our what’s baking page, hopefully including various specials. You can then e-mail or text your order to 07983 364529 by 5pm on Tuesday or Friday for collection at 12pm on Wednesday or Saturday respectively from one of the following locations:

• Kilchoan Community Centre (Producers’s Market on Wednesdays)
• Ardnamurchan Campsite, Kilchoan
• Steading Holidays office/gallery, Kilchoan
• West Ardnamurchan Community Garden shop (on road to lighthouse)

When ordering please ensure you state which collection point you want your bread delivered to. We will confirm your order. Payment will be on collection (with the exception of large orders).

While bread is typically produced in a ‘bakehouse’, the Kilchoan Bakery’s very own ‘bakeshed’ is now up and running. The first loaf went in my lovely new Rofco oven last night and so far results have been great.

Bread will be available at tomorrow’s producers’ market and available to order on a twice-weekly basis later this week.