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A local artisan baker in the fertile Guadalhorce Valley, Malaga Province, is inspiring conversation one loaf at atime.
Beatriz Lloyd is an expat from the UK who has swapped her career in paediatrics for the rhythmic rising of dough. She launched Bea’s Sourdough Bread and Dulces Bakery combining culinary science with the best local organic ingredients. These sweets were simply amazing. As I don’t have a big sweet tooth, I would not normally choose a cinnamon bun as they are usually laden with sugar. Beatriz’s cinnamon buns are perfect in terms of sweetness. She also adds a small amount of orange peel, shaved finely as a tip to the area where she makes them.
From paediatrician baker
Beatriz, her husband Alan, (a man who is an expert at paella), and their son, Alan, chose to retire early from Spain after falling deeply in love during a honeymoon with the culture, lifestyle, climate, and people of this region. Beatriz settled in Malaga Province and found inspiration immediately.
Beatriz says, “I started baking cakes with my mother at the age 10.” By the time I was 12, I had baked my first cake for the whole family. Since then, I haven’t stopped.” Her formal baking training was achieved through self-study. “I studied the science behind baking, knowing the products that are used in baking as well as the chemical reactions and interactions.”
The magic of local Coín flour and ancient mills
Beatriz’s passion for quality drove her straight to Coin’s famous El Molino, a trusted local mill. The sourdough she makes is a result of this collaboration.
The mill, known historically as Molino de Méndez, has been grinding grains since 1780. It uses the traditional method of grinding grains on a stone, which although slower is necessary to preserve the nutritional and aromatic properties of flour. This is something that industrial processing often loses. They still use the same grinding stone all these decades later, and it is said to still be infused by centuries of wheatgerm. This is what gives the flour its unique taste.
The main quality [of Coín’s flour] She explains that the organic way of raising grain is what she is referring to. The way the grain is raised, all organic, is what she explains. Her high-quality organic flour allows her to make breads with “a very high hydration” level, resulting in superior taste and texture.
The science behind the perfect loaf
Beatriz says that creating the perfect bread is a combination quality ingredients and precision control.
She reveals that the secret to making bread is the quality of flour, followed by the hydration and consistency of your parameters. These parameters include the room temperature and dough temperature. You will find your perfect setting if you are consistent in controlling those parameters.
Bea’s Baking Tip : Consistency, consistency, consistency! Always measure and record your environmental factors – room temperature and humidity – because they directly impact how your dough ferments and rises. You can find the perfect setting for your bread by controlling these parameters.
Bea’s Bakes is available in the following locations
Bea‘s Sourdough Bakery and Dulces offers a wide variety of sweet treats including artisan sourdough breads, cakes and Danish pastries. All are made to order.
Her popularity is increasing rapidly, as more and more people order her special breads.
Beatriz’s creations are available through local retailers and distribution points. You can also order directly from her website. Facebook page. She and Alan, however, are currently searching for a location to rent and turn into a shop.
- Customers in Alora or Coin can receive orders directly.
- Sale Points: La Trocha Coin, and Alora.
Beatriz Lloyd advertises her specials, order information, and current menu on Facebook. She invites locals to enjoy the delicious revival of an ancient tradition cooked with love and science in the Guadalhorce valley. Beatriz can be found on facebook.com/beatrice.lloyd.12.
