By DorsetFest, Apr 22 2017 04:00AM
"Baking was just a hobby at home, I would make bread for the family; then they and friends encouraged me to try and make a living from it." said Chris Wakely in a recent Blackmore Vale article
After going a couple of courses at Panary at Cann Mills to learn more about fermentation and technique, Chris started supplying local shops from his kitchen at home, but needed more space, resulting in a move to Holwell Farm, Cranborne.
The core of the business and priorities is on real and wholesome breads, fermented for much longer than conventional bread to give a much tastier, healthier and more enjoyable product.
"Sourdough is my top seller and has been from day one," said Chris.
"People are seeking out proper craft bread now it's well known that anything fermented for longer is better for the stomach.
"Harmful glutens are broken down or reduced until they are virtually harmless. Even when dry, these breads make excellent toast, breadcrumbs, croutons etc."
Chris will be serving his award winning artisan bread with locally produced Chalke Valley cheese (Taste of Dorset Awards Best Dairy Producer 2015) at DorsetFest 17 as a healthy and delicious ploughmans option, or to take home and enjoy at your leisure.
If you can't wait, Orchard Bay Bakery is open Monday, Tuesday, Thursday, Friday and Saturday 9am -1pm and Friday nights for pizza 5.30pm-7.30pm. Find it on the B3078 Alderholt/Fordingbridge road. Turn in at the beer barrels and follow the bakery signs to the farm. The postcode is BH21 5QP.
Read more about Chris and the Orchard Bay Bakery on the Blackmore Vale Magazine here
Telephone: 01725 777001