Farro

‘61% of Britain believe ‘a pie’ should only be called ‘a pie’ if it contains pastry on the top, bottom and sides’ according to a dubious poll conducted by Asda in 2018. Being firmly in camp lidded, we’ll take that as gospel that we’re in the majority and that this, is in fact, what the people want.
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This year our tops, bottoms and sides, as always, are short, buttery and have bags of flavour from the stoneground grain grown at (YQ), some sifted Emmer and plenty of butter.
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Inside is a juicy affair with brandy plumped fruits, muscovado, spices, green apple jammyness and a little candied peel
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If you wanted to guarantee a Christmas pie supply this year we’re taking pre-orders for the 20th,21st & 22. After which we’ll just be making as many as we can up until the big day 🎅🏼X

And it’s back!
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We may not have the sunshine but we’ve got the carpigiani soft serve machine back on the counter. The hopper is loaded and the waffle cones are ready 🍦
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First up for May is an absolute treat. ricotta with sour cherry syrup. Pulled straight one of our emmer waffle cones, made in house with fresh milled flour and honey✨✨
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(Swipe left to add syrup)
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Milk Chocolate & Espresso Tart
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A 60% Honduran milk chocolate from with our house Espresso from , just about held together with some freshly milled wholegrain rye pastry. Super decadent and on the counter for the next few weeks 🤎🍫🤎🍫

Guest Espresso.
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A really welcome addition to the retail shelves and on guest this week, we’ve got some delicious beans from
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Currently running a washed Colombian, Sourced from an all woman initiative (Igualdad Mujeres Hombres) who are making some incredible coffee whilst simultaneously levelling up the playing field for women coffee producers in rural Colombia.
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As a filter it shines, but also tasting surprisingly delicious with milk. Tasting notes of Red apple, Honey, Chamomile ✨☕️✨

Throw back to lighter days, sporting his 2022 summer scythe chic and the anticipation of harvest and what it will yield for the bread of 2023 🌾✨
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As we head into the New year we’re looking to recruit a couple of full time bakers to replace our wholegrain fanatic .ridge who’s upped sticks and headed back to the US and who’s hung up his bakers apron and opted for some much sharper knives, doing good work
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Ideal bakers should have experience in a similar role with good knowledge and a passion for the craft. Experience with the lamination process, making viennoiserie products and being confident with pastry is essential. We’re a small team who share multiple roles and responsibilities across the whole of the bakery production. Being experienced with with sourdough, scaling, mixing, shaping and baking a range of breads would definitely be beneficial.
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This role would suit someone who is detail orientated, has respect for flavour and provenance of ingredients, an interest in local food systems and is excited about innovating and collaborating on new ways to incorporate freshly milled local grains into our offering.
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The bakery is a fun and fast-paced place to work. We need team players who are interested in joining a growing business and are actively up for trying to elevate what we do and how we do it.
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Salary 26K+ a year, dependant on experience. 40 hours over a 4 day working week (Monday-Sunday)
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This is a full time position. If interested or for more information, get in contact via [email protected] with the subject title ‘Baker’. Or alternatively drop by the bakery with a CV.
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Last call for pre-orders
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Tonight at midnight is the Christmas pre-order deadline for our online Christmas shop. Tomorrow we’ll tally up the numbers and get to work fulfilling them all. We’re massively grateful for all the orders we’ve received so far. Next week looks like it’ll be the intense, festive whirlwind it always is✨🎄✨
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The Farro 2022 Biscuit tin.
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A yearly labour of love, our Christmas biscuit tin is finally up online for pre ordering.
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Each baker on the team took ownership of a biscuit, the only constraint being that they had to be made with a freshly milled grain. Here’s this years line up…
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Chocolate & St.John’s Rye sable (made with 70% Madagascan) from
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Einkorn gingerbread (Grasmere style) from
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Emmer Garibaldi from . Made with our emmer we grew this year, just 5 miles from the bakery.
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Almond spiced shortbread from . Made with almonds, red lammas wheat () and our spice bun, spiced sugar blend.
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Barley & Bergamot party, from
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We’ve got 100 up on our Christmas shop (link in bio) and we’ll be selling a limited amount at the bakery from the 20th✨🎄✨
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Farro mince pie dough
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Freshly milled, local grain, einkorn and cultured butter, make for a sweet shortcrust pastry with big flavour. It’s a really versatile dough and definitely worth making at home. The recipe below makes enough for about x12 mince pies or about one 9inch tart case. If you can’t find einkorn then any other flavourful grain could be used like spelt. We use freshly milled, stoneground flour in the bakery because it tastes best, but a stoneground white flour would do the job nicely.
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200g of stoneground white flour
55g of sifted einkorn
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145g unsalted Butter (cultured if possible)
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100g of icing sugar
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5g of salt
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50g of egg yolk
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Plus a bit of demerara sugar for adding some sparkle.
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We mix all the flour, cubed cold butter, icing sugar and salt together till nicely crumbed in the bowl of a mixer with the paddle attachment. Add the egg yolk to bring it all together. Try not to work the dough too hard as we dont want to develop the gluten. Dump out onto a table surface, give it a little squeeze together and wrap up or put in tub and give it a rest in the fridge. Take it out a little before you want to work with it, so it’s easier to roll ✨🎄✨
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📷credit:

Panforte.
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Whilst your nans fruit cake probably is delicious, this heavily spiced Italian confection/cake might give it a run for the top title this Christmas.
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Panforte is dense, chewy, fragrant and packed full of nuts and dried fruit, bound mostly by the boiled honey and sugar with a little flour in the mix.
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In ours this year, we’ve got almonds with dried apricots, figs, hazelnuts, candied peel, some cacao nibs, this summers honey from Bryngwyn farm, some bold spicing and of course some fresh milled flour off our .
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It’s an after dinner delight and now available for pre-order on our online Christmas shop (link in bio). We’ll also be selling it by the slice in the bakery during the lead up till Christmas 🎄

How do you like your butter?
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We’re looking to recruit a Full time baker at Farro. Ideally as soon as possible, which might be a bit optimistic given the impending Christmas madness. However a new year start date wouldn’t be impossible for the right person.
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You should have experience in a similar role with a knowledge and passion for the craft. Experience with the lamination process, making viennoiserie products and being confident with pastry is essential. We’re a small team who share multiple roles and responsibilities across the whole of the bakery production. Being experienced with with sourdough, scaling, mixing, shaping and baking a range of breads would definitely be beneficial.
-
This role would suit someone who is detail orientated, has respect for flavour and provenance of ingredients, an interest in local food systems and is excited about innovating and collaborating on new ways to incorporate freshly milled local grains into our offering.
-
The bakery is a fun and fast-paced place to work. We need team players who are interested in joining a growing business and are actively up for trying to elevate what we do and how we do it.
-
Salary 26K+ a year, dependant on experience. 40 hours over a 4 day working week (Monday-Sunday)
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This is a full time position. If interested or for more information, get in contact via [email protected] with the subject title ‘Baker’

We all scream 🍦✨🍦✨🍦
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The soft serve machine has arrived at the bakery this week, aptly timed to celebrate our third birthday at Farro!
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This Summer we’re bringing soft serve to the bakery counter. Made with all organic Bruton dairy milk & cream, we’re gonna be pumping out a different flavour each month up till September. Available by the cup-full with a ‘croissant crisp’, paired up with our house espresso as an affogato or piped straight into our ice cream sandwich of choice an ‘ice cream kouign’…it’s going to be delightful! (Available from the 1st!)
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Flavour over functionality. Every time.
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Much like commodity white flour, white sugar is so ultra refined that it doesn’t really taste of much. It’s pretty much been reduced to the pure functional properties of bringing sweetness to the mix. So when we first tried this Colombian panela sugar, literally shipped over, from we were blown away by it’s complexity. It’s got loads going on, big toffee flavour, dates, molasses, all owing to its traditional, handmade , simple processing. Panela is straight up, dehydrated sugar cane juice. No chemical processes, no bleaching, no industrial refining and tastes so good we want to put it in everything!
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Above: Colombian panela custard tart,with a little bourbon in the mix. Neatly contained in some, fresh milled wheat & einkorn shortcrust.
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