Every bakery has a beginning.
One of the important milestones was my trip to The School of Artisan Food, to attend their microbakery course. It was an opportunity to step beyond my own kitchen, learn from experienced artisan bakers, thanks Steve, Gary, and explore the practical realities of building a small bakery business.
From the craft of bread-making to production planning and running a sustainable business, the experience helped shape my understanding of what we could become.
Looking back, it was more than just a course. It was another step towards turning a keen interest into something real.
This is the first of several posts documenting the milestones, lessons and people that have shaped Bricknell Bakehouse and the journey still unfolding.
Crusty but good.
Gorgeous Welbeck.
In the frame.
