Home of the award winning Joe's Bakery
We’re happy to announce that we’ve had another win!
Our City Loaf was awarded White Loaf 2019 at the national Britain’s Best Loaf awards, hosted by British Baker.
The City Loaf is a soft white loaf enriched with milk, butter, and extra virgin olive oil – it’s delicious!
Our softly baked Easter Biscuits are made with Greek currants and oil of Cassia – the traditional spice used in Bristol baked Easter biscuits.
Tsoureki is a Greek Easter sweet-bread characterised by two particular ingredients – the spice Mahlab which is obtained from the stone of the St Lucie Cherry, originating in the eastern Mediterranean region; and Mastika which comes only from the Greek Island of Chios.
These products are now available in our shops.
Last year our Easter Bread won the Innovation Award in the national Britain’s Best Loaf Competition. It is a delicious wheat and rye bread containing cherries, mixed citrus peel, hazelnuts, walnuts, and fresh lemon zest.
The Bread Store will be carrying all of Joe’s Bakery Easter products, as well as our shop at the top of Gloucester Road.
Our Easter opening hours are as follows:
Simnel Cake is traditionally associated with both Mothering Sunday and Easter. The 11 marzipan balls around the top represent the 12 Apostles minus Judas.
A traditional lightly spiced English fruit cake made with fresh butter, Simnel Cake also contains candied cherries and citrus peel, currants, sultanas, fresh lemon zest and, of course, a layer of marzipan in the middle and on top.
Available from both our shops by the slice or whole cake, our Simnel Cake is suitable for vegetarians, and will keep in a cake tin for up to 3 months.
Saturday 30th March will be the only day this year when Mothering Buns are available in both our shops, although you can pre-order.
Mothering Buns are sweet, lightly spiced buns coated in thin fondant and dipped in hundreds and thousands (non-pareils).
Historically, these buns were a Bristol tradition created to be an affordable gift for those in service to make and give to their mothers on Mother’s Day. This tradition goes back further than anyone can remember and is nearly lost – but not quite!
As Real Bread Week 2019 draws to a close we’d like to introduce you to two more Real Bread loaves – Spelt Sourdough and Classic White Tin.
The Spelt Sourdough is created from our own ferment, and is made with Dove’s Farm organic spelt flour.
The Classic White Tin is made using a slow two stage fermentation process that promises great flavour.
These breads are pictured in one of our re-usable drawstring bags which are made with 100% natural cotton (not bleached or dyed), and also help to keep crusty bread for longer.
Introducing our Classic 6 Seed loaf – a lightly malted bread with added seeds and grains including pumpkin, sunflower, poppy, and caraway seeds, rye flakes and millet grain.
This 6 Seed bread is made using a slow 2 stage fermentation process and is both delicious and nutritious.
Only 2 weeks away on Saturday 9th March is the Gloucester Road Festival of Food and Drink. This will be a day long event ‘celebrating the International Food and Drink of the Gloucester Road’.
Outside Joe’s Bakery (main shop) we will have a display of our Easter products and afternoon tea cakes, nd next door outside the Express shop there will be vegan savouries and vegan cakes.
We look forward to seeing you there.
From today 23rd February to 3rd March it’s Real Bread Week.
‘Real Bread Week is the annual, international celebration of additive-free loaves and the people who make them.’ (according to the Real Bread Campaign’s website – https://www.sustainweb.org/realbread/national_real_breadmaker_week/ ).
Many of our loaves are Real Bread including our Classic Range, for which we use all organic ingredients. This range includes white, wholemeal, malted and a 6 seed loaf.
We’re still giving away free sourdough starter from the main Joe’s shop – if you would like some please come in before 1pm.
Pictured below is our Classic Range and our Original Sourdough, which is available as a 1200g or 400g loaf
Our Bakery Manager, Wayne, has recently returned from a 2 week course at the fantastic Akademie Deutsches Bäckerhandwerk Weinheim in Germany.
“The German National Bakers Academy is the central educational institute of all German Bakers Associations as well as the German Bakers Confederation.”
The Academy provides training for around 10,000 German Bakers. Wayne achieved their International Diploma in German Bread Baking, for which he was awarded ‘outstanding’ – well done Wayne!
We’ll keep you informed of new additions with a German influence to the Joe’s bread range over the coming weeks.
Below are some more photos (click an image for a larger view), and here’s a link to the Academy’s website where you can select to read in English for those of you who don’t speak German! – https://www.akademie-weinheim.de
