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Free Spirit
Ma Bolton
Kinson, Bournemouth, BH10
01202 267569
www.mabolton.co.uk
M AG A Z I N E
needs you!
K
ate Bolton bakes dairy- and gluten-free goods and pastries from her
home kitchen in Bournemouth. Initially her baking was in response
to her and her family’s various food intolerances, but her business now
promises a ‘flavour adventure’ using an unconventional combination of
ingredients.
How did Ma Bolton start?
I started in 2010 with a stall on Friday at Wimborne market. My food was very
quirky then. Nowadays, it’s not so unusual. I was making beetroot gateaux
and butternut squash and peach cakes and mashed potato lemon drizzle. To
start with I was almost viewed like the lady out of the Vicar of Dibley. I couldn’t
eat gluten so I was baking all this food but the majority of my customers
weren’t celiacs. They just loved these unusual cakes. To have a cake that
tasted this good without the butter, oil or fat was a good thing. They could be
made with butternut squash or carrots or aubergine instead. Then I cracked
pastry and people started asking me for my pastry recipe.
We are looking for a sales person to work with
us to continue to grow Dorset’s only dedicated
food and drinks magazine and our range of
marketing services.
Contact us now to discuss this fantastic
What are your baking tips? opportunity to be part of our team
Everyone assumes that gluten-free
cooking is is
difficult.
Mostly it either
involves more
The position
available
full time, or
moisture. You can’t substitute one type of flour
for
another.
These
flours need
flexible part time.
32
more moisture, much more than what wheat does. You add an extra egg or
call 01305
897 172 The
or other
some veg, like courgettes or carrots. They provide
a lot of moisture.
email flours.
info With
@menu-dorset
co . uk
thing is your balance of starches to normal
wheat cooking . you
can just buy a bag of self-raising or plain flour, with gluten-free you have to
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