Based on last year’s orders a lot of you love fresh bread for the festive period, so we’ve decided to open again on Christmas Eve this year.

The café will be closed but takeaway coffee and everything on the counter (like cakes, scones etc) will also be available for takeaway.

*Please order bread as early as possible for collection on Christmas Eve.

Last year we pre-sold 75% of our maximum production prior to the 24th and we can’t increase production over that level. Our bread rises overnight in a walk-in chiller (which gives it that flavour and digestibility), so production is limited by the size of our chiller. As you might imagine, we’re already ramming it right up to the door every day . . .

After Christmas, Nat and I are back in production on Boxing Day which means we can open again as normal on Friday 27th December.

The book is progressing slowly, but surely. Thank you if I’ve collared you to pick your brains recently; your input has really helped us finalise the structure and know all the basics like number of recipes, number of sections, which recipes, how many pages, which photos we need, who we’re aiming at, what our book will offer that others don’t, and so on. 

So lots of thinking time which hopefully means it’ll be easier to flesh out with the actual writing. And as we’re self-publishing to begin with, we’ve also begun mastering page setting and layouts which has meant learning new software and skills normally outsourced to designers. If you haven’t been collared yet, please prepare an excuse ready for why you can’t spare 5 mins to tell me which layouts, colours or font sizes you prefer…

If you want to be the first to know when it’s released and have the inside line on how it’s progressing, don’t forget to subscribe to our mailing list on our website www.timberhillbakery.com/book and like us on Facebook.