Showing category "General Updates" (Show all posts)

Freshly milled Stoneground Flour

Posted by Tobias Schwenn on Sunday, November 18, 2012, In : General Updates

Stoneground flour looses some of its nutritional value during storage.
We decided to purchase a mill and use freshly stoneground grains
for all our recepies that include stoneground, wholemeal flour.
We have also been asked if we could sell the grains freshly milled for home-baking,
so that's just what we are going to do.

SOLAR POWER BIG SUCCESS

Posted by Tobias Schwenn on Wednesday, April 13, 2011, In : General Updates

Hello, I am happy to announce that the Solar System is very efficient and working well.
I feel easy saying it probably will work good enough in the winter....let' see.

Solar powered office !!

Posted by Tobias Schwenn on Thursday, February 17, 2011, In : General Updates

We have all the gadgets together and once the office is moved into new prermises we should be up and running.

Specifications:

-Low consuming 12V ITX mini desktop Computer (FANLESS)
-Printer

160 watts MAX Solar panels
12v 160ah battery
Solar charge controller
Inverter.

That should be all we need....I will keep posting how efficent this is and if we will be running our office off the grid.

Please let us know what you think.

Continue reading ...

Winter break 9th till 26th

Posted by Tobias Schwenn on Thursday, January 6, 2011, In : General Updates

We will be away for a winter break from the 9th until the 27th of January
you can still get some freshly baked Farmhouse loaves at Windy Corner Stores and also some defrosted Rye or Sunflower Seed loaves.

The Cheese Box will also have the Rye bread available for you.

Many thanks for your support last year and a very happy new year to everyone.

Slow Bread interview in "yourcanterbury" Newspaper

Posted by Tobias Schwenn on Thursday, February 11, 2010, In : General Updates

I was happy to answer a view questions about my bread.

Please follow the link which should lead you to the 10th of February's issue of "yourcanterbury" and flip to page 12 to read it.
http://edition.pagesuite-professional.co.uk/Launch.aspx?referral=other&refresh=fX028pH1G1a9&PBID=d359cc03-9f4e-4195-b2a8-db48ae81136a&skip=

Organic certification

Posted by Tobias Schwenn on Wednesday, January 27, 2010, In : General Updates

Due to a public interest about the certification of my products to be organic, I found out that legaly I'm not allowed to call my bread organic until I'm certified with an officially recognized organasation.

So I just call it natural, to be out of trouble, until I finished the certification process with the
Soil Association.
Please feel free to contact me about this issue at anytime.

Pretzel - Laugen Brezel

Posted by Tobias Schwenn on Thursday, October 29, 2009, In : General Updates

For all who know them: you will properbly be happy to hear that I started baking pretzels as they are sold in germany. Organic Ingredients and made with yeast.
Usually sold out quick :)

Pumpkin Season

Posted by Tobias Schwenn on Thursday, October 29, 2009, In : General Updates

As it's Pumpkin season I bake a special loave with mashed pumpkin and caraway seeds.
Great feedback so far. Enjoy...