Meet Michele
My name is Michele and for most of the year I’m busy creating unforgettable stays for my guests at Tregantle Farm Eco Glampsite on the Rame Peninsula just over the hill from Helen Round's shop and studio. From freshly laundered natural cotton bedding to carefully curated upcycled furnishings that give each space a sense of warmth and history, I love creating a special space for people to enjoy their holidays in South East Cornwall. When the last guests leave and the fields fall silent, that’s when I find time to slow down, breathe, and reconnect with the things I love most — baking, nature, and home. 
Before running a glampsite, I spent nearly twenty years as a nurse here in Cornwall, caring for people in the local community. Later came The Salty Dog Café, which I ran before stepping away to care for my in-laws, both living with dementia. It was during that period of transition that Bloom & Brew began — as a way to reconnect with others through the simple joy of baking from scratch and creating delicious food.
Sustainable Living, One Loaf at a Time
Sustainability has always been close to my heart. From pre-loved furniture and upcycled finds at Tregantle Farm to eco-friendly linens and low-waste baking, I’m constantly finding ways to reduce my carbon footprint while keeping beauty and comfort in every detail. For me, food and sustainability go hand in hand — respecting the ingredients, supporting local growers, and cherishing the slow process that connects us to the land.
My Go-To Focaccia Recipe
When I need to slow down, focaccia is always my go to bake — it's simple, versatile, and so comforting. This version uses my signature garlic, rosemary & olive oil drizzle, which soaks into the dough to create the perfect balance of soft crumb and golden crunch. Do have a go, it is super easy and a recipe I am sure you will return to again and again.
Rosemary, Garlic & Olive Oil Focaccia
Ingredients:
500g strong white bread flour
10g fine sea salt
7g instant yeast
325ml lukewarm water
50ml olive oil (plus more for drizzling).
For the infused drizzle:
4 tbsp good-quality olive oil
2–3 sprigs fresh rosemary, finely chopped
2 cloves garlic, crushed
Pinch of sea salt flakes
Method:
Mix the flour, salt, and yeast.
Add the water and half the olive oil, stirring to form a sticky dough.
Let it rest 30 minutes, then stretch and fold every 20 minutes for an hour.
After rising, infuse olive oil with garlic and rosemary.
Tip your dough into an oiled tray, stretch, rest, then dimple and drizzle with the warm infused oil.
Bake at 220°C for 20–25 minutes, until golden.
Brush with more oil while warm. 
You’ll often spot Helen Round’s linens in my photos and videos — they’re part of the story as much as the food itself. The extra large linen bowl covers are perfect for covering resting dough and the bread bags, I just love as they, are perfect for helping to keep my bread fresher for longer and are even big enough to fit a large loaf of my sourdough into. If you are looking for a sourdough recipe, Helen has a great one here you can try.
Happy Baking!
Love from Michele
Learn more about Tregantle Farm Eco Glampsite — @TregantleFarm
Follow @bloom_and_brew1 for seasonal bakes, calm moments, and slow living inspiration.
Visit the Helen Round shop at Maker Heights - more details here.
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