top of page

About Jam Today and Diana's Breads.

 

Back at the beginning of this century, many people wondered how we could produce more of the food we need sustainably, and locally. I was involved in this. Farmers markets had began to emerge in many parts of the world and local groups managed to bring together a Farmers market for Stafford. 

I was invited to take part in this. To begin with I was producing many different things, including plants, seeds, textiles, and cakes and jam.  Jam and marmalade were the first things that the customers encouraged me to make.

After a few years of doing this, I decided to test myself by submitting some preserves to the Great Taste Awards, and I won a number of gold awards. Things got a bit silly for a while. I was featured in one of the Sunday magazines and got a load of new customers wanting their jams mail order, then Harrods started ordering too.  

This was all a bit more than I was really looking for as my interest has always been in doing something local and distinctive, so I focused on making preserves for customers in Stafford.

As I got older, I decided I needed to watch my sugar intake, and take care of my customers too, so I went back to what has always been my first love and started making breads, in addition to the preserves. 

With bread, there is an awful lot to learn. After a number of years of producing increasing amounts of bread, I feel confident that I am offering customers breads that are really interesting, and generally pretty good for people too. 

I am very particular about ingredients. I source most of my flour, which is organic, from Shipton Mill.

Other ingredients, such as pulses and dried fruit, are also organic, and I get most of these through another interesting local food business, Roots Larder 

 

My breads are different, (though you will find quite a lot of similar kinds of bread in the Borough Market in London) and it means that customers have to be a little bit adventurous  

bottom of page