It took some time but this is it! Longslow Bakery is now fully operational.

Since we moved back to the UK I had the idea of having my own microbakery. I didn't want to have a shop in town. Opening a shop is an expensive business and could be even more expensive if it doesn't work out. I also fancied the idea of working from home :)

So first we needed a house. We found it about a year and a half ago. It was a small house but we knew we would build an extension. As part of the extension we planned to have a room for my bakery. That room is now finished and is the perfect size for a one man operation.

Exactly 1 year after the work started I received the last piece of the puzzle that allowed me to open my own microbakery. I took ownership of a semi professionnel bakery oven, a ROFCO B40.

It is a major improvement compared to the domestic oven I was using until then. It can go much higher in temperature and will stay stable for hours. It also means that I can now bake up to 12 loaves at the same time (compared to 2 before).

I have baked a few different things already in it. I was expecting a period of adjustment as I was getting used to the new way of baking in this oven but was pleasantly surprised to find out that most came out pretty perfect from the outset.

So here we are, I am now officially a baker with his own dedicated bakery!