Over Village Market goes from strength to strength
The third Over Market took place on Saturday on the Green. We were blessed with great weather and oh so many visitors. It was a great morning - Over Under 8s footie team even won 5-0 against Milton!!
Orb had its best market so far. We're getting to grips with baking much more for the market so we can keep feeding the stall during the morning - but again we were overwhelmed by the response - there were queues literally around the block - and almost one or two fisty cuffs as people in the queue wailed - 'Oh no! I was going to have that one!!'
Thank you to all of you who came along to support us and all the other stall holders - who all had a good morning too. It's really great to see so many small local businesses providing such great products and to see so many of you turning up to spend your hard earned cash with us.
And Orb would like to thank our Market Committee friends, Fen End Country Kitchen and Rosegate Farm who took on most of the organisation this time around whilst Orb was swanning around in Switzerland!
The Market Committee will be meeting again soon and we will endeavor to set market dates for the rest of the year so that you can get them in your calendars. (The Committee would like to recruit some volunteers to help with small tasks to help share the load in getting the market together. If anyone would like to talk about this do give Mark a call on 07506 017001.
Orb Hot Cross Buns a big hit...
We made 48 Hot Cross Buns for the market and they sold in minutes. If you'd like try them you can order them do get in touch. We do get very good feedback indeed from our customers on these - and we've started blowing our trumpet by calling them Orb's famous Hot Cross Buns... you'll see from the next item that their fame is being spread - like butter on a toasted HC bun!!
The third Over Market took place on Saturday on the Green. We were blessed with great weather and oh so many visitors. It was a great morning - Over Under 8s footie team even won 5-0 against Milton!!
Orb had its best market so far. We're getting to grips with baking much more for the market so we can keep feeding the stall during the morning - but again we were overwhelmed by the response - there were queues literally around the block - and almost one or two fisty cuffs as people in the queue wailed - 'Oh no! I was going to have that one!!'
Thank you to all of you who came along to support us and all the other stall holders - who all had a good morning too. It's really great to see so many small local businesses providing such great products and to see so many of you turning up to spend your hard earned cash with us.
And Orb would like to thank our Market Committee friends, Fen End Country Kitchen and Rosegate Farm who took on most of the organisation this time around whilst Orb was swanning around in Switzerland!
The Market Committee will be meeting again soon and we will endeavor to set market dates for the rest of the year so that you can get them in your calendars. (The Committee would like to recruit some volunteers to help with small tasks to help share the load in getting the market together. If anyone would like to talk about this do give Mark a call on 07506 017001.
Orb Hot Cross Buns a big hit...
We made 48 Hot Cross Buns for the market and they sold in minutes. If you'd like try them you can order them do get in touch. We do get very good feedback indeed from our customers on these - and we've started blowing our trumpet by calling them Orb's famous Hot Cross Buns... you'll see from the next item that their fame is being spread - like butter on a toasted HC bun!!
Orb features in March Cambridge Magazine
The interview with Mark is in March's magazine. These glossy mags are free and placed in various locations around the City.
But you can see the magazine for FREE online via this link
Teaching Bread - Next Orb Traditional Bread course at Swavsey Village College on 23rd April
Our next Bread course at Swavesey Village College on Saturday 23rd April is already filling up. If you or anyone you know would like to come along to this fun session to learn how to make bread the Orb way with long fermentations - do see the SVC website (the course is not listed yet but you can contact the Community Eduction team to book).
Real sourdough in Tesco?
Those of you who have been with us a while will know that we can go on a bit about the wonderful process that is the magic that produces wonderful tasting sourdough bread from simple ingredients- flour, salt and water and considerable skill and especially time.
You'll also recall some concerns about how the supermarkets can seem to jump on the artisan sourdough bread bandwagon - with 'breads' that are not really Sourdough.
Well, last week we saw this packaging of a loaf at Tesco Bar Hill. The words on the bag are exactly what sourdough bread should be. And so Mark asked the staff if they were baking sourdough at Bar Hill. He was told that these loaves, like most of the other loaves at Tescos are part baked off-site and come to store frozen to be baked off.
Mark will be contacting Tesco about this to understand more about how the bread is produced.
We need a legal definition of sourdough, and of 'artisan' bread so that there are standards we can all understand and so we can all know exactly what we are putting in our bellies.
Those of you who have been with us a while will know that we can go on a bit about the wonderful process that is the magic that produces wonderful tasting sourdough bread from simple ingredients- flour, salt and water and considerable skill and especially time.
You'll also recall some concerns about how the supermarkets can seem to jump on the artisan sourdough bread bandwagon - with 'breads' that are not really Sourdough.
Well, last week we saw this packaging of a loaf at Tesco Bar Hill. The words on the bag are exactly what sourdough bread should be. And so Mark asked the staff if they were baking sourdough at Bar Hill. He was told that these loaves, like most of the other loaves at Tescos are part baked off-site and come to store frozen to be baked off.
Mark will be contacting Tesco about this to understand more about how the bread is produced.
We need a legal definition of sourdough, and of 'artisan' bread so that there are standards we can all understand and so we can all know exactly what we are putting in our bellies.
Is there a Filemaker out there?
We are trying to find a more streamlined process to receive customer orders, to account for them and to produce baking schedules - currently we are using quite a convoluted process which was fine early on but now more and more of you are ordering each week it's becoming quite a time burden.
We've been advised that a system called Filemaker may be able to be adapted to produce the goods for us. We're exploring with developers how this might work.
But it occurred to us that there may be a Filemaker expert in our customer cohort that may be able to help and/or advise on this. So this is a request for you to throw your hat into the ring and get in touch.
We are trying to find a more streamlined process to receive customer orders, to account for them and to produce baking schedules - currently we are using quite a convoluted process which was fine early on but now more and more of you are ordering each week it's becoming quite a time burden.
We've been advised that a system called Filemaker may be able to be adapted to produce the goods for us. We're exploring with developers how this might work.
But it occurred to us that there may be a Filemaker expert in our customer cohort that may be able to help and/or advise on this. So this is a request for you to throw your hat into the ring and get in touch.