Topped Focaccia
Topped Focaccia
The last of the Summer.
With Cornivii grain.
We mill it ourselves.
Grown at the @apricotcentre - so close we can almost see it growing.
These babies sell out so get here early.
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Topped Focaccia
Grown at the @apricotcentre - so close we can almost see it growing.
These babies sell out so get here early.
Written by Veenus Vortex, founder of Luna’s Bakehouse, Devon
Veenus is a grain geek, soil regeneration advocate, and the heart behind Luna’s Bakehouse in Devon. She has spent years working with herbs, soil, and traditional crafts, and she founded this bakery with the deep belief that the best food is local, alive, and grounded in relationships - to the land and each other.