The team
The people behind the bakery
Our bakers and what they are responsible for.
How we work together
Sold today or not at all
Day-old bread is discounted or donated, never resold as fresh.
Hands, not premix
Every dough starts from flour, not from a bag of powder.
Local first
Flour, eggs and dairy come from suppliers we can drive to.
Small and consistent
A short range done every day beats a long one done sometimes.
Who you will deal with
Team member name
Head baker
A short biography belongs here. Describe this person's background and what they are responsible for within the bakery.
- Qualification or accreditation
- Professional membership
- Area of specialism
Team member name
Pastry chef
A short biography belongs here. Describe this person's background and what they are responsible for within the bakery.
- Qualification or accreditation
- Professional membership
- Area of specialism
Team member name
Counter lead
A short biography belongs here. Describe this person's background and what they are responsible for within the bakery.
- Qualification or accreditation
- Professional membership
- Area of specialism
Team member name
Cake designer
A short biography belongs here. Describe this person's background and what they are responsible for within the bakery.
- Qualification or accreditation
- Professional membership
- Area of specialism
Team member name
Head baker
A longer profile for whoever leads the team belongs here.
Want to join us?
We are always glad to hear from people who like how we work.
- Salary in the advert
- A named contact
- An answer either way