I trained aged 18 at an industrial bakery (Sunblest) and left shortly afterwards, as pushing buttons was not my idea of making Artisan bread.
I then worked in several bakeries learning my craft in London.
I worked on days off at the Revel Bakery, and head baker Maurice encouraged me to work from home selling on the drive and teaching on a Sunday.
I only use the finest Organic Flours I can source, currently these are supplied by Matthews, good enough for Prince Charles Good enough for us humble Peasants.
If we all bake two loaves, one for yourself and one for your neighbour, maybe we can take on the big Chorley Wood bread factories which in my opinion are a major contributor to the nations weight issue, with the hidden fats, sugars and improvers they use.
I love making Bread, so come and taste the love/pleasure in each loaf.