The Welbeck Bakehouse
Why was it you chose to set up an artisan bakery?
Webeck was getting a good reputation for food. Stitchelton dairy, producing award-winning cheese, had opened up a couple of years previously, as had the Welbeck Farm Shop. I had been baking bread at home for years and was enthusiastic about the long-fermentation bread that I had eaten both in the USA and latterly in London. I wanted local people to have access to this fantastic bread which is also healthier and tastier than bread from large plant bakeries. Welbeck, with its existing food businesses, access to natural resources such as wood for the wood-burning ovens and apples for the signature apple sourdough bread, seemed a great place to start an artisan bakery.
Your role within the company?
I am the founding Director who makes sure that the Bakehouse makes the best bread in the most sustainable way possible. I make a nuisance of myself with a critique of new products and keep an eye on all aspects of production and management.
What inspires you?
I am inspired by the integrity and hard work of the bakers and staff at the Bakehouse and by the growing number of people all over the country who are committed to making good, real artisan bread. Bread is a staple food in this country and there are many cultural, nutritional and health reasons to make the best bread that we can available to as many people as possible. It tastes so good, too!
What does the Bakehouse mean to you?
It is a pleasure to have founded a business that improves, in a small way, the day to day quality of what people eat .
Future plans/development you are excited about?
I'm excited about the business growing in a manageable, steady way and being able to employ more young trainees and perhaps apprentices. We're looking to expand our range into seasonal goods and perhaps some confectionary and to supplying a wider range of customers.