Bloom Stays has teamed up with Docker Bakery to offer fresh bread, pastry & beer boxes – all delivered to your holiday home doorstep.
There’s something truly special about holiday mornings: no rush, no routines, just a kitchen of your own and the time to enjoy it. That’s why we’ve teamed up with our friends at Docker Bakery to bring a taste of Kent straight to your doorstep when you stay with us.
Based in Folkestone, Docker Bakery are masters of freshly baked sourdough, pastries that make mornings feel memorable, and even lagers and ginger beers for settling into the holiday spirit. If you’re staying with Bloom Stays along the south Kent coast (between Folkestone and Dungeness – or within 15km of their bakery), you can order one of their fresh Weekend Boxes, delivered right to your holiday cottage every Friday.
Simply visit Docker’s website to choose your box, add any extra treats (the cruffins come highly recommended – especially coated in sugar), and place your order by Wednesday at 12pm for Friday delivery.
To show you how to get the most from your delivery, we’ve created three simple-yet-delicious self-catering brunch recipes using Docker favourites, filmed at The Beach House in Sandgate – a coastal home full of character and light (sleeps 8). Whether you’re cooking for friends, family, or just yourself, these recipes are designed to be enjoyed slowly, and can be easily rustled up in any of our holiday homes.
Self-catering Brunch Recipe #1: Elevated BLT
Made with Docker’s house sourdough — fermented for three days and baked in an oven fuelled by woodchips — this isn’t your average BLT.
Cut a thick slice of bread for your tartine and pop it in the toaster. Meanwhile, mix your houmous and Greek yoghurt together to make a creamy mixture. Grab your toast, apply a generous dollop of your houmous and yoghurt mix, then top with lettuce, bacon, and slices of chunky tomatoes. Finish with a sprinkle of parsley and black pepper.
Ingredients:
- Docker House Sourdough, toasted
- Little Gem Lettuce
- Beef or Heirloom Tomato
- Smoked Bacon
- 1 tbsp Houmous
- 1 tbsp Greek Yoghurt
- Parsley
- Salt & Pepper
Self-catering Brunch Recipe #2: Eggs + Spicy Guac on Malted Sourdough
Looking for something lighter? This one’s full of flavour and goodness. This loaf is made from malted wheat flakes – similar to a granary style loaf – but still retains sourdough’s trademark tang from being fermented for 3 days. We made our own guacamole from four simple ingredients: 1 ripe avocado, 1 minced garlic clove, juice of half a lime, 1 de-seeded red chilli, salt – but you can buy shop-bought if you’re tight on time.
For this recipe, simply start by toasting a slice of your malted sourdough, spread over a generous layer of guac, then evenly spread the radishes before gently placing the soft-boiled eggs on top. Decorate with some chopped mint, chilli flakes and black pepper.
Ingredients:
- Docker Malted Sourdough, toasted
- Guacamole: 1 ripe avocado, 1 minced garlic clove, juice of half a lime, 1 de-seeded red chilli, salt
- Thinly sliced radish
- 1 soft-boiled egg
- Chilli flakes
- Mint
- Black pepper
Self-catering Brunch Recipe #3: Fruity Brioche Toast
We’ve saved the sweetest recipe ’til last! Here’s a delicious fruity brioche toast, a crowd pleaser that’s easier than it looks.
Perfect for a treat breakfast or an indulgent holiday dessert, this one uses Docker’s croissant loaf — a sweet, buttery brioche made using leftover croissant dough (nothing wasted!). Toast, top with fresh fruit and a dusting of icing sugar, and you’re done. We’ve used strawberries, blueberries, and raspberries in our food demonstration, but you can just use what’s in season or local to you, if preferred.
Ingredients:
- Docker Croissant Loaf, toasted
- Fresh, seasonal fruit (we used strawberries, raspberries, and blueberries)
- Icing sugar
- Mint
For more tasty recipe ideas to create on your self-catering holiday, see our blog post with Nigel Barden where he creates a Kentish Feast, Charlotte’s (The Needy Greedy) crowd-pleasing recipes or her Christmas Canapes.
