Butter and Bloom

09/09/2026

A delicious 😋 order of white sourdough and pink Himalayan butter 🧈 gone out today 🫶

06/09/2026

Collection days are Tuesdays Wednesdays and Fridays. Send us a message to place an order 🫶

31/08/2026

🌸 WE’RE BACK! 🌸

After some lovely time enjoying our new little addition, Portland Butter & Bloom will be back on Tuesday 8th September! 🥖🤎

The first day back is 8th September and I’ll be taking pre-orders from now! ✨

If you’d like to make sure you don’t miss out, just send me a message to pre-order. 💌

I can’t wait to get back to baking for you all! 🥰

Thank you for all your love and support while we’ve been away. 🤎

See you 8th September! 🥖✨

08/08/2026

👶🏼💙 OUR LITTLE MAN HAS ARRIVED! 💙👶🏼

We are absolutely delighted to announce the safe arrival of our beautiful baby boy 🥰

We are completely in love and soaking up every precious moment with our new little addition. 🩵

For now, Butter & Bloom is still taking a little break while we enjoy this very special time as a family. 🥹

Keep an eye on our page for an update on when we’ll be back up and running and baking all your favourites again! 🍞🧈🤎

Thank you so much for all your love, support, patience and kind messages. It really means the world to us.

29/07/2026

22/07/2026

🥖 Struggling to get nice, even slices from your sourdough? 🔪

One question I get asked a lot is whether I can slice the loaves before collection. While I completely understand why, I always recommend slicing your sourdough yourself once you get it home.

Why? Because a whole loaf stays fresher for much longer. As soon as it’s sliced, it starts to lose moisture more quickly, so keeping it whole gives you the best flavour and texture.

My top tip? Invest in a bread bow knife! They’re fantastic for cutting through crusty artisan sourdough and make it much easier to get clean, even slices without squashing the loaf.

A few extra tips:
🍞 Let the loaf cool completely before slicing.
🔪 Use a gentle sawing motion rather than pressing down.
📏 Turn the loaf onto its side if you find it easier to keep your slices even.

A good bread knife really does make all the difference, and once you’ve tried a bread bow knife, you won’t look back! ❤️

22/07/2026

🥖 Stock Up Before We Take a Little Break! 🥖

As we’ll be closing for a couple of weeks to spend some precious time with our new little arrival 👶, now is the perfect time to stock up on your favourite sourdough!

The good news? Sourdough freezes beautifully! Here’s how to keep it tasting just as delicious:

❄️ Freezing
• Slice your loaf before freezing so you can take out exactly what you need.
• Many people like to place a small piece of greaseproof paper between each slice to stop them sticking together, making it easy to grab one or two slices at a time.
• Pop the loaf (or slices) into a freezer bag or airtight container and freeze for up to 3 months.

🌿 Defrosting
• Whole loaf: Leave at room temperature for 2–3 hours.
• Individual slices: Toast straight from frozen or leave on the side for around 20–30 minutes.

✨ How to revive your loaf
To bring back that freshly baked crust, lightly dampen the outside of a whole defrosted loaf with water and bake in a preheated oven at 180°C for 8–10 minutes. Leave to cool for a few minutes before slicing, and it’ll be beautifully crisp on the outside and soft in the middle.

Don’t miss out while we’re away—get your orders in now and fill your freezer with fresh sourdough! ❤️🍞

Thank you all so much for your continued support. We can’t wait to be back baking for you soon!

21/07/2026

✨ Meet the heart of every loaf… my sourdough starters! ✨

These three jars are the secret behind every artisan loaf that leaves my kitchen. They’re lovingly fed, carefully nurtured, and full of natural wild yeast that gives my sourdough its incredible flavour, beautiful crust, and soft, airy crumb.

Sourdough isn’t rushed – it’s a slow process that can take over 24 hours from start to finish. That extra time is what creates the delicious depth of flavour and makes every loaf truly special.

It’s amazing to think that something as simple as flour and water can become the foundation of such beautiful bread. ❤️

Thank you for supporting my little business and appreciating handmade, slow-fermented sourdough. Every loaf is made with care from start to finish. 🍞