bara-ar-werth-sign-outside-houseI live in Llansadwrn, a small village in rural Carmarthenshire between Llandeilo and Llandovery. I bake slow-fermented sourdough bread on Friday and sell it from an honesty box outside my house on Saturday, hence ‘barasadwrn’. I bake with UK flour from Felin Ganol, Ceredigion and Halen Môn sea salt.

I’ve been baking sourdough since 2012 and since that time have spent a week baking with Emma Parkin in Exeter and a week learning from Andrew Whitley, one of the founders of the Real Bread Campaign. I’ve also volunteered 12 shifts at E5 Bakehouse.


In 2017/18 I’m planning to convert an outbuilding into a bakehouse and build a wood-fired oven so that I can produce a bit more and supply some local retailers.

Find out more on my website or follow me on Twitter.