Andy’s bread began in June 2010 in our small home kitchen. After reading Andrew Whitley’s seminal book, Bread Matters and an inspirational trip to Birmingham to bake with Tom Baker of LOAF, I set up my first (very) micro-bakery, selling a few loaves a week in the local organic fruit & veg shop.
Grappling with the intricacies of an old gas oven in a rented flat, I sold my first couple of loaves and haven’t looked back since. In August 2013 through a crowd-funding initiative and a great amount of local support I took the leap and opened the Andy’s Bread bakery in the kitchens of The Old Mill Bar (A lively cafe-bar ran by my wife’s brother – keeping it in the family!).
As well as buying organic ingredients I try to source locally produced flour. I am lucky to have a working watermill some 40 miles away in Llanrhystud, Ceredigion. Anne and Andrew mill British grains and I use their rye, spelt, wholemeal and semolina flours in my bread. Anne and Andrew are hoping to have more Welsh grown organic flour available soon. If you are ever driving South down the Welsh west coast from Aberystwyth, you should stop in Llanrhystud and say hello to them at Felin Ganol mill!
I bake 4 days a week, producing different breads on different days. Sourdough breads are long fermented and available later in the week. I also produce 3 different 100% rye sourdough breads and a overnight baked German pumpernickel.
Bread can also be purchased 4 days a week from Great Oak Foods on Great Oak Street in Llanidloes and on Fridays at Feast of Food in Caersws.
I also can produce breads in bulk for one off special occasions, please get in touch should you want to find out more about this
Oh and I’m also on twitter as @andysbread – follow me and say hi