Monday, 22 March 2010
Long Crichel Bakery
Long Crichel Bakery has changed my mind though. Feeling a little lost and like we were in the opening scene of a bad horror movie we rolled up to Long Crichel at around 11am with dark clouds and hammering rain overhead. From the outside, the renovated 18th century stable block looks like any other but on opening the door a familiar bakers smell drew us in like lambs to the slaughter. I like the cute little bakery, it's simple and to the point. Baskets of root veg, some farmhouse butter, cheeses and other select food products are on the few shelves whilst the counter is bustling with croissants, pain au chocolat, alsace tartes, simnel cakes and sausage rolls. The shelves of bread, the reason we made such a drive to come and try, were full of warm loaves all in varying shapes, sizes and colour. Set against the white washed stone walls I was beginning to understand what those bread pervs were on about now. The kind lady let me loose through the labrynthine rooms of the bakery to see the ovens and starters and trolleys full of sticky topped hot cross buns and take a few pictures. As I crossed the threshold behind the till and into the main area of the bakery I almost knocked over a whole tray of the aforementioned shiny hot cross buns. Luckily my wife has reactions like a superhero and, as per usual, saved me from terrible embarrassment.
Long Crichel Bakery is completely organic and biodynamic where available. They have perfected their craft out there in the sticks and it seems every loaf has a crunchy crust with a soft and moist inside. The bakery uses freshly milled flour from a nearby mill, milk and butter from a Dorset dairy farm and all the bread is baked in wood fired ovens fed from a local, sustainable forest. After being shown around and taking hundreds of photos of hot cross buns I left with one for the drive home along with a five-seed sourdough loaf. The hot cross bun was still warm with the outside all sticky and crunchy with a soft fluffy inside which tasted a million miles away from any I have ever had before. The five-seed loaf has now become my best friend. I don't want it to end. It's fantastic and over the past few days we have just been eating it with nothing but butter or some cream cheese. As we near the end of the loaf and my eyes start to fill up, my wife tells me to pull myself together and stop being a dick.
Turns out the Green Deli in Ashley Cross sells Long Crichel Breads and has two deliveries a week which will save such a pilgrimage next time I fancy a decent loaf.
Below are the details of Long Crichel Bakery and The Green deli in Ashley Cross. I'd go for the five-seed sourdough myself.
Long Crichel Bakery
Dorset BH21 5JU
24 Station Road
Dorset, BH14 8UB