Leanne’s Back!

I'M-BACKSo, it’s official. I’m back. My maternity leave has finished¬†(not that it ever really does) and I am back in the studio (not that I ever really left), waiting for the work to flood in!…

It has been great to have a bit of time out from my mac. It has allowed me some time to sit back and reflect on what I do creatively and think about how I want to move my work on over the next few years. I’m trying to make a shift to a more creative way of working, get off my mac more and do a few more personal projects. More illustration, photography and the like. Really try to develop my own style. I’ve even started painting! It’s all very exciting.

I’ve got a couple of collaborative projects lined up with could see me spreading my wings into very different ways of working, animation, interiors and more. It was time for a good shake up, so this all feels good.

Have a look at my new swish website, that sees the design side of me officially launched in its own right, rebranded as Studio Mayfly.

If you have a project that you need to add a creative sprinkle to, do get in touch.

 

Bread News

Back to a full bake this week, Wednesday to Saturday. I’m also happy to say bread will be available at the High Street Deli in Newtown Thursday to Saturday from around 9.30am.
Since my trip to Paris last month, I’ve been reading up on techniques to get the most flavour out of flour. I noticed this specifically in “baguettes a l’ancienne” – a technique used in some French bakeries to make dough. For the first 24 hours the flour is just mixed with ice cold water and left in the fridge. This brings out lots of flavour. Another tip, if you are in France and the baguette has little dots on the bottom, it has been mixed and made by a machine (not all French bread is good….). Also if the boulangerie says “artisan boulanger” it means the bread is made on the premises rather than baked off….

Anyway after reading about these ultra slow fermented baguettes, my trials have started to make hopefully the best baguette in mid-Wales!! ūüėȬ†Will report back and I may have a new baguette appearing soon!

This week there will be olive sourdough on Friday and brioche makes a return on Saturday!

Oh and you can now get an evening snack at the Old Mill on Wednesday to Saturday 5-9pm. Bread and Olives, Stew and soup. (all with my sourdough bread)

Have a good week
Andy

Maternity Leave

As of July 2015 Leanne has been on maternity leave following the arrival of our second daughter Lucy. She will officially be on maternity leave until March 2016, however do get in touch in the mean time if you have a project you would like to discuss.

lucy-birth-card

Bread News and Bring and Barter

Wow, it’s been a long time since I last wrote a blog, but we’ve got a few exciting announcements to make.

Firstly, after 3 years baking at home, Andy’s Bread is moving to central Llanidloes and is going to have a proper micro-bakery. The plan is to open around the end of August. There is going to be a launch event around that time – we’ll be back in touch nearer the time with more details!
A lot of you will already know Andy has been on the look out for people who might want to invest in Andy’s bread. This has been going amazingly well and he’s nearly reached his target. But he still has a little way to go, so if you have a few pounds jangling around your pocket ¬†that you might like to invest (anything from a tenner up!), have a look on his website at the different options and please get in touch y the end of this week. The Bank of Andy’s Bread is offering a very favourable rate of bread-interest for those wise investors!
Secondly,¬†BRING AND BARTER¬†is coming back! I’ve just checked our archives and can’t believe it’s over two years since the first Bring and Barter event. We got so much positive feedback from that we were determined to make it a regular event. (remember – the one where we watched a great, but pretty scary documentary from Nicole Foss, then all had fun swapping jam).
Well it seems it has taken us a little longer than planned, but it will indeed be back. Hurrah! Initial plans are for it to be held on the 5th October, giving you plenty of time to make jams, chutneys, hats or any other hand-made/home grown things of beauty to exchange. More on that nearer the time, but for now get the date in your diary and get making!
Our final big piece of news is that Llani Kitchens is in the final stages of setting up now, we have 4 kitchens confirmed that will be available to hire and we’re expecting to launch mid-September. More on that soon.
All in all we have been busy bunnies! Which is probably why we might have appeared to have been so quiet of late, but it seems we are now ready to come out of hiding and are back with lots of exciting things going on!

Sacred Economics

Recommending reading… Charles Eisenstein, Sacred Economics.

I’m only part way through this book, but so much of it is striking the same kind of “Yes that’s it!” notes as Lewis Hyde’s “The Gift”, the book that inspired a lot of the thinking behind creation ¬†of The Loop Project all that time ago…

Take this fantastic quote from Gesell, 1906 regarding ecology and the connected self,

We frequently hear the phrase: Man has a natural right to the earth. But that is absurd, for it would be just as correct to say that man has a right to his limbs. If we talk of rights in this connection we must also say that a pine-tree has the right to sink its roots in the earth. Can man spend his life in a balloon? The earth belongs to, and is an organic part of man. We cannot conceive man without the earth any more than without a head or a stomach. The earth is just as much a part, an organ, of man as his head. Where do the digestive organs of man begin and end? They have no beginning and no end, but form a closed system without beginning or end. The substances which man requires to maintain life are indigestible in their raw state and must go through a preparatory digestive process. And this preparatory work is not done by the mouth, but by the plant. It is the plant which collects and transmutes the substances so that they may become nutriment in their further progress through the digestive canal. Plants and the space they occupy are just as much a part of man as his mouth, his teeth or his stomach….

How, then, can we suffer individual men to confiscate for themselves parts of the earth as their exclusive property, to erect barriers and with the help of watchdogs and trained slaves to keep us away from parts of the earth, from parts of ourselves-to tear, as it were, whole limbs from our bodies? Is not such a proceeding equivalent to self-mutilation?

As we’re only around a quarter of the way through we’ll have to wait to see what the alternative to “endless growth” and “separation” is that he proposes. WIll keep you posted! (or you could go off and buy a copy yourself… or, following the sacred economics philosophy, download it for free).