Dan worked as a pastry chef for many years before setting up his own wood-fired bakery. Five years on there's still such a buzz to firing the oven, shaping the breads and pulling the fresh loaves out on the peel. It’s fantastic when people come back to the stall and let us know how much they’ve enjoyed the result.
Our wood-fired masonry oven provides heat that conducts upwards from the hearthstone and radiates down from the arch, giving lift to our loaves, whilst the humidity level is ideal for crust formation. With its burning and cooling cycles, the oven underpins the routines of the bakery. First the focaccia, fougasse, buns and rye loaves go through, to be replaced by the larger loaves and then the sweet pastries as the oven cools slightly. As the oven loses temperature further the grains and nuts are toasted, followed by the tomatoes and apples for drying. Then in goes the wood that we've coppiced the year before and we're firing up again.
We’re dedicated to taking a whole system approach to what we bake and see the breads and pastries as the end result of a process from the ground up. Our market garden produce flavours the pies and pastries and the changing seasons bring different opportunities and tastes.