We’re at Portobello!!
There’s a fabulous new market on Portobello Road (corner of Acklam Road), opposite the vintage clothes market. And even better, it’s on Fridays, Saturdays AND Sundays.
Please come and say hello!
for more info, see www.portobellofinefoods.co.uk
We won more gold stars!!
The Great Taste Awards for 2011 have just been announced and we’re thrilled to say that we’ve won 6 more Gold Stars:
Roast Pepper focaccia (new)
Mixed Olive Levain
Light Rye & Caraway
Tortano Crown
100% Spelt (new)
Almond Croissant
All the breads are available on our market stalls. Please call 020 8457 2098 for wholesale enquiries.
Jamie Oliver’s Big Feastival, Clapham Common – THIS WEEKEND!!
We’ll be there with a stall laden with beautiful breads but, as if that’s not enough, there will also be live music, pop up restaurants, kitchen demos and lots lots more.
Go to www/thebigfeastival.co.uk for more info
Virtual Farmers Market
Yes..we’re going ‘virtual’
If you can’t make it to any of our markets, why not check out the Virtual Farmers Market (http://www.vfmuk.com/the-flour-station/the-flour-station.html).
You can buy our breads and lots more besides.
A healthy start to January!
January detox, a new healthy regime? Check out our Wheatgerm Levain.
Not only does it have a great sourdough flavour, but wheatgerm is packed with nutrients, more per ounce than any other vegetable or grain. It’s also high in protein and Vitamin E.
Alternatively, if you want to avoid wheat entirely, why not try our 100% Rye? Dark & rich and wheat free. Perfect for open sandwiches or with Smoked fish.
We won 7 Great Taste awards!!
We are pleased to announce that we have been presented with a clutch of coveted Gold Great Taste Awards this year!
Four of the prizes went to the stalwarts of our bread team, the wonderful Tortano, the ever popular Multigrain, the delicious Roast Walnut Levain and, for the second year running, the amazing 100% Rye.
We’re also extremely proud to have won a star for our Croissants, which just goes to show, we can turn our hands to more than just bread!
And, of course, the Eccles Cakes.. we know how much our market customers love them, but it’s great to know that the judges of the Guild of Fine Food agree and saw fit to award them a Gold Star as well.
Most excitingly though, our brand new bread, the Pugliese, stormed the awards and came away with not just one, but two gold stars.
If you haven’t tried it yet, we cannot recommend it highly enough!
Congratulations to our wonderfully talented bakers!
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!
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.