What local ingredients do you use ? We use Shipton Mill flour , Stoate ' s flour and a French white flour for the brioche and the baguette .
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What is great about British baking ? It ’ s about the old fashioned techniques . All the breads are proved on boards and they ’ re slid onto the oven floor . We make every single thing in house from our jams to our curds to our puff pastry . That ’ s important . I get young kids in from college and most of them don ’ t know how to make puff pastry . When we were first taught I spent a year just in the pastry room . I like the regimented side of it and the fact that you need to learn certain things to progress .
What do you enjoy about it ? I love the pleasure the customers get . I used to do a lot of teaching so I like that side of it . It ’ s much nicer to be more visual now compared to when I used to work in hotels . People these days like the theatre of it . They can see the bread come out the oven in the morning and the croissants . They can see us making the cakes . They can see it being made by someone ’ s hands . That ’ s what people are looking for these days . We get customers who come back every day . It ’ s nice being part of a community on the high street .
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