The Little Mill Company

The demand for sourdough is growing and why wouldn’t it be, it’s chewiness; it’s flavour and a satisfying depth that a normal sliced pan just can’t compete with.

But it’s not cheap, that’s because it takes a bit of time …but once you know how it’s easy. It just takes a little bit of know how, some time and of course great natural ingredients such as The Little Mill Stoneground Spelt flour.

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The sense of smell is closely linked with memory, probably more so than any of our other senses. In addition to being the sense most closely linked to memory, smell is also highly emotive. We all know the therapeutic effect that baking has on us, the ritual of mixing, the smell of the baking. What better subject to ignite the creative writing juices than memories of baking! The winner of our “Share the love” writing competition is Deirdre O’Brien who shared with us her lovely story of baking with her Grandmother. We hope you enjoy!

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Our imaginative baker Eoin Jenkinson strikes again with this decadent recipe for wholemeal spelt sticky date buns….a bit of a tongue twister but a taste sensation none the less! Made in muffin tins to puff up and make a “snail shell”, these lovely spelt buns ooze with buttery toffee and sticky date pieces. Best served warm from the oven with a steaming cup of tea or coffee to chase away the winter shills. Leftovers (if there are any!) will reheat well and can be frozen and zapped in the microwave for emergencies.

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We certainly know how to keep Eoin Jenkinson busy, between getting ready for Kilkenny’s newest festival “Yulefest” and baking up recipes from our Clash of the Cakes entries, we wonder how he manages to fit in visits to schools! The Little Mill was once again on tour to local schools spreading the love of baking. This time it was off to Castlecomer Community School where Eoin had a session with secondary school pupils on the topic of yeast and baking with yeast or as Eoin prefers, no yeast!

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