Our last delivery date for online bread orders before for Christmas will be the 19th of December, for which orders need to be placed by the 17th of December. The next delivery date after the 20th of December will be the 4th of January, for which we need orders placed by the 2nd of January. The limited timetable is due to...
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After months tinkering in the kitchen, tweaking and perfecting a new recipe we're finally ready to unveil our new Cranberry & Superseed Wholefood Bar - suitable for vegans, made with no refined sugar and a source of fibre too. We've used sugar alternatives such as agave nectar, coconut sugar and date paste and...
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The results are in for this year's Taste of the West Awards and we've picked up a gold for our Signature Sourdough! We're quite proud of our Signature Sourdough. The combination of locally milled white and stoneground wholemeal flour gives the loaf extra flavour and we've dusted the top with our hat and wheat...
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On the 13th of May a small team of us (mostly non-runners) will be taking part in the Bristol 10k to raise money for the Breast Cancer Unit Support Trust at Southmead Hospital in Bristol. We've chosen BUST because several people connected to the bakery and family have been effected by breast cancer and received fantastic...
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It's been one year since we first stepped foot in our gluten free bakery. To celebrate our birthday we'll be giving away a free Pastry Mix with every bread order placed until the 1st of March! Click here to visit our online shop. What a year it's been too. We've learnt a lot, had some fun and been shortlisted for a...
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There are only 3 days to go until the big day. We've made a little video using our last Gingerbread Snowman. If you have 5 seconds to spare, press play and turn the sound up to feel festive. Merry Christmas and a Happy New Year to everyone, see you in 2018. Merry Christmas from Mr T.G Pullin's Bakery from Mr T.G...
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SIGNUP BELOW FOR THE LATEST NEWS & COMPETITIONS
DON'T WORRY, WE'LL NEVER GIVE YOUR DETAILS OUT TO ANYONE ELSE
The world has been turned upside-down since our last blog post and we’re all slowly adjusting to a new kind of normal. Towards the end of March, in just a matter of... Read More