Nothing to do with China, or even Asia for that matter, but last week I had the privilege of visiting the workshop of The Flour Station, a London baker of artisan breads, and I simply must post a few photos. I was very kindly shown around the workshop (situated, rather incongruously, on an industrial estate in Hendon), by the company's Trading Director, Sophie Taylor, who patiently answered all of my (many) questions. I learned a lot about flour, sourdough, and baking in that whirlwind hour in the workshop, but what with being somewhat preoccupied by the all the mouthwatering sights around me, neglected to make any notes, and so I'm afraid my explanations to these pictures will be a bit basic.

These are, I think, the uncooked Multigrain Baguettes.

This (I know) is the Rosemary and Sea Salt Focaccia, which had just come out of the oven.

And these are the Ciabatta loaves coming out of the state-of-the-art (and extremely expensive) ovens. I was fascinated to learn that there are no guides for the length of time the bread is baked - the time can vary depending on the weather, amount of yeast and so on, and so the bakers must have the necessary experience and intuition to simply 'know' when a loaf is properly cooked.

And finally, the three photos above are of a new variety of bread, Sundried Tomato, one of which I ended up taking home, in last three stages of their making. The first photo is of the loaves laid out on a thick fabric, after they have had their second proving. Next, they are given a quick (and very visually pleasing) dusting of flour (see photo two), and finally is gently lifted off the fabric (photo three) and laid out on the boards that will take them into the oven.

Thanks to Sophie and everyone at the Flour Station for tolerating my incessant questions and getting in way!