New Bread – PUGLIESE
A truly authentic Italian bread, made with fine ground semolina and a wetter dough for large holes and a wonderfully crunchy crust.
INGREDIENTS: Wheat flour, water, semolina, rapeseed oil, extra virgin olive oil, salt, yeast, malt extract, flour treatment agent (ascorbic acid).
HOW WE MAKE IT: Originating in the southeastern tip of Italy, Pugliese poolee-AY-zee) is renowned for itʼs lightness, simplicity and well tructured crumb. Our bakers have created this Pugliese using the same traditional ingredients and techniques resulting in truly authentic bread. The main distinction between this and some of our other Italian breads is the inclusion of golden Duram Flour or fine ground semolina giving it a slightly nutty flavour and a wonderful golden colour.
Similar in style to other simple, rustic ʻhearthʼ breads like Ciabatta or the Tuscan Toscana, the Pugliese differs in a few key ways: it has a higher water content and is therefore a much wetter dough, resulting in larger holes and a crunchier crust; it is traditionally Batard (oval) shaped, and slashed with a single cut running lengthwise; we bake it at a hotter temperature than our other breads which helps further develop the very crunchy crust.
Its only downside is that because of itʼs lightness and crust, it doesnʼt last quite as long as our other breads so is best enjoyed the day of baking, although itʼs great for toasting the next day too.
Some ideas for when to eat our Pugliese: As a mild bread, with low salt content, itʼs a lovely accompaniment to cured meats & cheeses, makes a perfect base for Bruschetta and is ideal dipped in flavoursome olive oil.
Look out for it on our market stalls!
How would you like to work on one of our market stalls?
We are passionate about our products. Consequently, we are looking for people who are enthusiastic to learn more about food, well-organised and possess good people skills and a strong sales mentality. You will be operating part of a team but will also require a good initiative to tackle problems on your own.
Days will either start early from our bakery in West Hendon NW9 or from one of our markets around London. These can be early morning starts and will require heavy lifting, loading and unloading market equipment and driving a large vehicle. You will need a clean current driving licence.
The main responsibilities include; setting up the stand, learning about the products and selling to and informing our customers about our wonderful breads and bakes.
If you’re interested, please send your CV to info@theflourstation.com. We don’t expect you to have extensive experience of working on a Bread stall, but it will at least tell us a little bit about you!
Love our Focaccia? Help spread the word…
We’re looking for enthusiastic people to help spread the word and convert more people to the joys of freshly baked focaccia!
Only a few hours at a time so would suit someone looking for part-time work. We need people Monday-Sunday, 11-2pm and 4-7pm so if you could do one or a few of those timeslots, please get in touch.
For more information, please contact Sophie Taylor on sophie.taylor@theflourstation.com
For that Special Someone
Ok Ok . . . we know Valentine’s is a corporate holiday and we would hate to get tangled up in a festive tribunal but this is a point in year our bakers like to get creative. This year they have out done themselves with our heart-shaped fondant, almond fruit cake and chocolate brownie with cranberry icing. All are extremely gorgeous, perfect to share with your extremely gorgeous valentine. All will be available from our market stalls over the Valentine’s Day period.
By the way, if you do get lucky, we can help in the breakfast department too!
Ever Experimenting
We have now a new and improved Olive Sourdough. Our Mixed Olive Levain is one of our finest achievments. It uses our unique sourdough starter with loads of plump and juicy green and black olives from The Fresh Olive Company (my mouth is salivating just of the thought).
You thought it could not get any better but it just did.We have also added Caraway seeds to our Light Rye to give it more flavour and an earthier aroma.
Come and see us at your local food market and sample some before you whisk it home to hide it from your partner.
NEW MARKET!!!!
Yes folks, the rumours are true. No, not that Johnny Depp is dead (we are assurred he is alive and well) but that we have now a new market in Clapham. This market has been set up by Sourced Food (http://www.sourcedmarket.com/markets.html) and is open on Friday, Saturday and Sunday (flower market).
Due to our ever increasing popularity as London’s best baker we are open at this market every day of trading. So if you want to avoid the crowds of other markets, why not pop on down to Venn St (opposite Clapham Common tube) to pick up that beautiful Chelsea Bun you have dreaming about, a Tomato and Basil Focaccia to entertain friends or to stock up on our amazing sourdoughs to feed you for the week.
See You There!
Christmas Opening!
All our markets are open just before Christmas to guarantee your breads and bakes are as fresh as possible. Come visit us at Wimbledon, Parliament Hill or Queens Park on 23rd December to stock up on those mince pies (don’t forget to leave one out for Santa!). If you cannot make it to one of those markets we are open at Borough Market from now until Christmas Eve. Don’t be surprised if you are served by someone resembling a Smurf, it is not the remnants of our Christmas party just the cold weather. Happy holidays!
Mince Pies!!
Yes, our fabulous mince pies are back. And of course, given their seasonal nature, they’ll have gone again by January so enjoy them whilst you can.
Available from all our Market stalls, but if you can’t wait until the next market, you’ll find them at some of the most discerning of cafes & delis around London, including Raouls (Maida Vale) and the York & Albany(Camden/Regent’s Park).
Launching our Green Olive Levain…
We’re very glad to be able to offer a delicious Green Olive bread in our levain selection. Made from our favourite sourdough base with the addition of lovely big green Martini olives from the Fresh Olive Company.
Look out for it at one of our market stalls.
The Flour Station Team
To all our faithful and much loved market customers
You might have noticed The Flour Station stall at Borough Market is not where it used to be.
However, do not worry, Borough’s best bakery stall has simply moved to the new Jubilee Market.
For Borough regulars, this simply translates as Borough’s car park, for new-comers please ask Borough’s helpful information team who you will find dotted around the market.
We look forward to seeing you.
The Flour Station Market’s Team”