Interested in having chocolate spread on your shelves? send us an email for wholesale inquiries.
Bakery.219.falmouth@gmail.com
Chocolate spread is now available to purchase online. It’s taken a long time to get to this point but I so excited to share it with you all!
All made with single origin chocolate that I’ve made from raw cocoa beans from Colombia! Mixed with lots of beutiful Piemonte hazelnuts from @foodandforest
Always available at my pop-ups @sandysdeli_falmouth
Link in bio!
X
Lots of whole grain cooking at my pop up @longstrawbakery last week.
Thank you James and the gang for having me for the last couple of weeks! Is so nice meeting the community you have made around the bakery, a real love for local grains and all things tasty.
I’m on my way home to Falmouth now refreshed and ready to hit the change in seasons.
See you soon x
Some pictures from last weeks pop up @longstrawbakery . Can’t wait to see you all again this Friday.
X
Bakery 219 on tour!
James @longstrawbakery has invited me to come and do a full counter take over for the next couple of weeks! Along with the following menu I will be bringing lots of chocolate spread, and will have a small savoury menu running along side.
Hope to see some new faces and old whilst up country!
First road trip for bakery 219!
Big love.
X
The last couple of weeks Pain aux raisins have appeared on the menu and I think it’s here to stay.
A laminated brioche, rum soaked raisins glazed in a rum and brown sugar glaze. Every ingredient has baught something to the table to make this extra special.
Shouts to the growers and producers for this pastry. @ampersanddairy for the cultured butter
@cornish_golden_grains and @swgrainnetwork for the flour - April bearded and TSW.
@christreenfarm for the milk.
@loveday_distilling for the delicious spiced rum.
Making delicious pastries is not just a skill in construction it’s all in the sourcing the best ingredients.
Thank you @out_west_studio for the picture snapped from this weeks bake sale @sandysdeli_falmouth
See you this saterday for more <3
Pasha’s Polly tunnel is a labyrinth of amazing edible plants, we get all our herbs from here. It is one of the most beautiful tunnels I’ve stepped into
Falmouth, what a great week at the bakery. We are in full berry season down here, with beautiful strawberries from Loveland @falmouthfoodcoop , raspberries and red currants from @pashaspatchfalmouth . These chocolate buns were also a hit, made with my home made chocolate spread and hit with cocoa husk and vanilla syrup to finish. Jars of chocolate spread sold out this week, so I’m back in the kitchen to make you all more don’t you worry. See you next Saturday.
As always love to @sandysdeli_falmouth
Big love. X
This week is shanty weekend in Falmouth. I’ll be still here @sandysdeli_falmouth ready for your breakfast needs. The strawberry danish will be back on this week, with Loveland strawberries from @falmouthfoodcoop plenty of bread on.
Chocolate bars will be back on the shelves too!
See you on Saturday morning 9-12 x
Back at it this week Falmouth, I’ve been away the last week visiting family and friends, come back with a lot of energy and excitement for this weeks menu.
hope to see you @sandysdeli_falmouth from 9am till midday, with lots of bread and pastries x
I’m really excited about this week’s menu. We’re welcoming strawberries and broad beans from @falmouthfoodcoop , alongside rhubarb from @pashaspatchfalmouth . And, of course, plenty of local flour from @cornish_golden_grains and @gothelneyfarmer , which will be going into the baguettes and loaves.
Hope to see you all there on Saturday morning - come by for a coffee and pastry.
X
This weeks bread has been Megga, the flour mix is mulika from @gothelneyfarmer , April bearded and Rye from @cornish_golden_grains and true southwest flour milled from @swgrainnetwork
This bread has a high proportion of scolded flour for extra softness.
The little financier are also looking great this week, made with Rye and cocoa husk flour.
Every chocolate-based cake, bun, and pastry that comes and goes from the menu on Saturday mornings has been made from raw cocoa beans that have been carefully sourced from single origins around the world. At the moment I’m working my way through beans that have come from Colombia. This chocolate is super fruity and acidic, which makes for a very exciting chocolate to cook with.
I’ve been making chocolate for many years. That started when I was at my family’s bakery, @rye_bakery @owen_postgate @amymariamacfadyen , where they gifted me the space and time to explore that passion. And that’s where @cals.chocolate began.
One of the by-products of chocolate making is cocoa husk. In the last picture you can see I have milled cocoa husk with rye grain. This mix goes into my cookies and the chocolate and hazelnut financier that came on the menu last week. Cocoa husk Is used to infuse creams and syrups depending on what I’m making, but one thing is for sure: if chocolate is being used, so is the cocoa husk. It adds a malty depth to everything.
You will hear me talk a lot more about chocolate to come…
Hope to see you this Saturday, come ask questions about the chocolate-making process.
Falmouth! This week I’ll be serving at @sandysdeli_falmouth as normal on Saturday morning, then on Sunday I’ll be at the Princess Pavilion for @formfalmouth .
This week’s menu includes cardamom buns, blackcurrant and honey turnovers, chocolate cookies, hazelnut and chocolate financiers, wild garlic and Kern cheese buns, and bread.
Really looking forward to this weekend — especially bringing Bakery 219 into a space full of so many amazing artists and makers at FORM.
Saturday: 9am–12pm @sandysdeli_falmouth
Sunday: 10am–4pm @formfalmouth , Princess Pavilion
See you soon x
Falmouth! Im taking a week off this week! I will be back next saterday 9th may!
The last month has been so much fun, I’m super grateful that you all have been getting out of bed on a Saturday morning to come and support my lil bakery.
Thank you all. X
Falmouth! We’re back again this weekend with a new menu.
This week’s highlight is a rhubarb galette - made with plenty of wholemeal flour from @cornish_golden_grains , hazelnuts from @foodandforest , butter from @ampersanddairy , and rhubarb from @pashaspatchfalmouth .
A simple thing from really good ingredients.
We’ll be serving from 9am at @sandysdeli_falmouth . See you there x
Falmouth! We’re back again this weekend with this week’s menu.
Keeping on a few favourites, including the Cornish lemon tart made with lemons that @pashaspatchfalmouth grew in her polly tunnel just outside of Falmouth, alongside the rhubarb turnovers.
New this week is a burnt butter and chocolate chip cookie made with plenty of wholemeal flour from @cornish_golden_grains , plus a custard and blackcurrant bun.
Serving from 9am–12pm @sandysdeli_falmouth
See you there xxx
Saturday mornings have quickly become one of the highlights of my week.
Thank you so much to everyone who keeps coming down and supporting week after week - it genuinely means the world.
It’s been such a joy watching this little community grow around good coffee, pastries, and slow mornings together.
A special thank you to @leeruushaa for capturing it all so beautifully in this short film ✨
Falmouth! We’re back again this weekend with a new menu.
Keeping on the wild garlic and Kern cheese bun - it felt too good to take off.
This week we’ve also got something special: lemons grown just outside of Falmouth, which we’re turning into a lemon tart.
We’ll be back from 9am at Sandies Deli on Saturday morning. See you there x
Using the best ingredients as always
@cornish_golden_grains @pashaspatchfalmouth @ampersanddairy @swgrainnetwork
Falmouth! Last week was incredible - thank you so much to everyone who came down, it really meant a lot.
We’re back again this weekend with a few extra special pastries, including a rhubarb turnover and the return of our wild garlic and Kern cheese bun.
Same approach, new flavours. See you there x
