#RethinkingCider, #RethinkingBread

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When we were asked by bread-makers Haddie & Trilby if we could supply them with some cider to use in some of their bread our initial reaction was one of surprise. And then we saw the bread - it isn’t everyday that one is presented with a loaf of black charcoal, cider and honey bread.

Wine is commonly used as an ingredient, and not just cheap plonk, so why not cider? No reason. In fact, just the opposite: why wouldn’t we want to supply an ingredient to people at the peak of their craft who make their living from it? We’ll find a way to make it happen.

Clearly Haddie & Trilby are taking bread-making into new arenas and that is what the cider industry needs to do if it is to escape its past. Although more cider is drunk in the U.K. than in any other country in the world, more than half of adults in this country don’t drink cider at all. Not a jot, not one bottle all year. There are still too many memories of getting completely plastered on cheap cider as teenagers, which evidently resulted in hangovers so bad they’ve lasted a lifetime. Or of summer holidays rolling around the West Country drinking rough farmhouse scrumpy that is often compared to paint-stripper.

Independent cider-makers have started to #RethinkCider; blends, single varieties, sour cider, hopped cider, Pet. Nat., Méthode Traditionelle, Keeved, tannic, sharp … For ourselves, we make #SimpleCider from unsprayed apples gathered from gardens and traditional orchards in our home county. We make it well, we make it with a concern for the environment and for biodiversity, we make it with care and attention, we don’t cut corners and the result is a range of 2 fine ciders and a perry.

And as a small part of the #RethinkCider movement, we’ll be very pleased to work with bread-makers who #RethinkBread. Whose bread, by the way, is utterly delicious, no matter what colour it is.

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