After sharing the story of The Little Red Hen, Reception children visited Wedges traditional bakery. We watched Baker Ray making little cottage rolls, which had to be left to prove before baking.  He then made Bakewell tarts, first piping raspberry jam into the bottom of a pastry case, followed by cake mixture.  When the tarts were cool, Ray topped them with icing and a glace cherry.   Baker Fred then showed us how to make a huge tray of flapjacks, using his hands to stir the mixture.  The children were each given one of the bread rolls they had watched being made, as well as a delightful gingerbread butterfly biscuit. 

When we returned to school, the children made their own bread rolls by hand, and also made butter using an old fashioned churner, as they would have done in the past.  The following day they experienced modern day breadmaking using a bread machine and were amazed that they could make a loaf without getting their hands covered with sticky dough!    

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