Welcome back to West Street Bakehouse and your weekly supply of sourdough bread in Comberton! A warm welcome to those people who are receiving this email for the first time. I hope you'll enjoy your loaves in the coming weeks and being part of our small but expanding bread community in the West of Cambridge.
A few changes to the business from this week on:
1/ baking days will be Tuesday, Friday and Saturday every week with deadlines for Tuesday bread on Monday LUNCHTIME and Wednesday LUNCHTIME for bread on Friday and Saturday.
2/ Tuesdays will be called Wild West Tuesdays because I'll offer one of two sourdough breads each week: Wild West (white-ish sourdough) one week, Wild West 70% wholegrain the other week, etc. Both available as standard (550g+) or large loaves (900g+).
Tuesday customers will need a safe place for me to leave the bread and go on my tab system where I keep an online tab for your purchases (which you can see and check) and you pay me in arrears when invoiced, once or twice a month depending on how often you buy breads. So this is a no cash and collection only system.
3/ I will offer 2 fancier sourdough breads on Fridays and Saturdays, either a heritage and seedy one, or a seedy one and nutty one, etc. I will keep a very limited capacity for Wild Wests at the end of the week (probably all on Saturday) for those of you who will eat nothing but plain sourdough but my idea long term really is to move all Wild West baking on Tuesdays. I will deliver bread around 7PM on Fridays and 12noon on Saturdays. Collections are still possible on prior arrangement (5-7PM on Fridays and around 1130am on Saturdays).
4/ Lincolnshire plumb bread and other yeasted things, or sweet sourdough breads like the chocolate sourdough, will remain on the Friday menu. No changes there.
The above is to streamline my process and make sure I can expand the business on my own whilst keeping sane and healthy and carry on baking for the years to come! Any question please let me know.
An early warning that I'm also planning to go cashless in 2020.
Keep your eyes peeled for the bread menu email which will follow soon.