My intuitive approach to baking is based on an incredible depth of knowledge, experience and continual study. Inspired whilst studying at the College of Culinary Arts in Boston Massachusetts, I went on to be mentored by experts from Grand Moulin de Paris. Yet my real training continues daily at my mixer, workbench and oven, where I perfect my craft as an artisan. I thrive on adopting old methods with a new way of thinking; such as utilising raw milks, ancient heritage grains and double fermentation within my breads. Being an artisan allows me to pursue my passion for food, produce and travel. I have a great reputation for seeking out a quality coffee shop, a great cookery book and fellow artisans wherever I go.
Plumgarths – Lakeland food park