Bertha's

I have no regrets in life. That’s a lie, I bloody hate these sandbags. At a generous estimate they’re 30% reconstituted with Gaffa ...

More of a vlog than a blog. Time - 90s of yours and a snapshot of how we spend ours. Water, flour, salt, our secret ingredient and why it ...

We had a lovely chat with Bristol based food blogger With Mustard, she asked the questions, we did our best to answer them, for plenty more...

We use more flour than most households. Should we launch a restaurant it won’t have happened overnight. We’ll have kneaded several to...

We keep two sourdough starters. Extravagant I know. This is mainly down to nostalgia but there’s the odd occasion where there are benefits ...

If you already subscribe to our newsletter you'll know all this, if you'd like to subscribe, click  here . On the surface th...

We've been to Naples. Love the place. The chaos is part of the charm and they know a thing or two about pizza. However we've always...