It is with much sadness that Tortoise Bakery, who have been supplying the market since the autumn of 2011, have decided to close down their bakery. This news will undoubtedly cause much disappointment as the unique quality of their products has become an important and popular feature. Both Natalie and Mike have applied extraordinary commitment and passion to their baking, which invariably means six and a half days of long working hours each and every week.
Throughout the last 7 years they have overcome the many obstacles common to small scale producers such as finding suitable employees and winning a market share in an economy where price is the predominant factor in food choice. Their mantra has been Slow Rise with some of the dough fermentations lasting as long as 44 hours. As a comparison, the majority of bread consumed in this country uses an industrial process(Chorley Wood ) where, a loaf can be made from start to ready sliced and wrapped in just 3 1/2 hours.
Unfortunately for us Mike and Natalie, for many reasons, have decided to move away from the area and find a new way of working with the bread they are so passionate about. This will be the last market that Tortoise Bakery will be selling their breads and the hunt is now on to find an alternative, although I doubt we shall ever find a replacement.
I am sure we all wish them the very best for their future and to thank them for the delight they have provided over the years.
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