Harry first started baking with his Grandmother. It wasn’t long before she was entering him for cake classifications at the local Agricultural show. He picked up the odd highly commended rosette, but was always soundly beaten by a 70 year old lady, who knew an awful lot more about a Victoria Sponge than an 8 year old.
Things have moved on a bit since then. A love of food, cooking and simple honest produce have burgeoned, and with a bit of help from a Martha de Lacy Sourdough course (would heartily recommend), Harry became obsessed with bread. The next step was Robins Bakery, as well as a few days a week of baking at the wonderful Layla on Portobello Road.
All this is leading towards the opening of new, modern Sourdough Bakery in Putney, with the aim of bringing proper bread, pastries and food to all.
Ingredients
Sourcing is difficult. Harry tries our absolute best to find the most delicious ingredients from sustainable sources, and believes wholeheartedly in local sourcing and regenerative farming, but is aware that food production is a messy business, and should never be reduced to silly sound bites.
We currently use Shipton Mill Organic Flour, the Estate Dairy for our Dairy and Eggs.
