Semola micro bakery operates on a pre-order basis, this means you order your goods in advance and I will deliver on the day you selected. This way I make sure I have no wastage and bake just the breads and pastries you ordered.

I offer two delivery days each week, Tuesdays and Fridays. You can choose the day that suits your schedule for your goods to be delivered for free right to your doorstep.

I deliver on the day after I finish all the baking. Depending on the number of orders I have, I usually deliver between 11am and 4 pm. You can't get fresher bread! 

*Please, consider that I cannot always read your messages during delivery time because I am driving*

Don’t worry! Many customers are not in when I deliver. All you have to do is indicate in the ‘Notes’ section at the checkout a ‘safe place’ where I can leave your bag. For example, in the front porch, behind a plant or in a designated box.

The safest option (which I strongly advise) is to put a plastic box with a lid outside the door, this way your bag will be protected from rain and insects.

I usually don’t offer collection but feel free to ask me if you’d like to collect your order if you should need it.

I usually post new menus on Saturday morning but this can vary. The best way to to stay up-to-date is by subscribing to my free weekly newsletter and/or by joining the Semola WhatsApp group.

Sourdough starts with a mixture of flour and water, left to naturally ferment for a period of time. During fermentation, wild yeast and lactobacilli naturally present in the environment colonize the mixture, creating a unique and tangy flavor profile. This natural leavening process results in a bread that boasts a chewy texture, a crispy crust, and a distinctive sour taste.

When it comes to storing your freshly baked sourdough bread at home, a few key tips can help you maintain its freshness and deliciousness for longer. Firstly, ensure your bread has completely cooled down before storing it. Then, wrap it in a clean, breathable cotton or linen cloth to prevent it from drying out while allowing excess moisture to escape. Avoid using plastic bags or airtight containers as they can trap moisture and make the crust soggy. Instead, place your wrapped sourdough loaf in a cool, dry place, like a breadbox or a pantry shelf. For even better results, you can slice and freeze any leftover bread, taking out a few slices at a time as needed.