Media Release A day in the life of a Baker Bakeries have been a key part of the British high street for centuries, with many shops being passed down through the generations. It can take years to learn the craft as there are so many techniques to master, from traditional bread making and caring for a sour dough culture, through to icing cakes. During National Craft Bakers’ Week 7-13th October, bakers across the country are encouraging the public to visit their high street baker and discover for themselves the quality and variety of produce made by these skilled craftsmen and women every day. To help celebrate bakers and their role in the high street, here is a glimpse into the life of London craft baker Anthony Kindred… Anthony Kindred, Kindred Bakery Anthony is a fourth generation baker based in Herne Hill, London where his bakery, Kindred Bakery, has been based for more than thirty years. While Anthony toyed with the idea of engineering in his youth, baking was clearly in his genes and he decided to study baking at College and follow his father into the family business. Making it even more of a family affair, Anthony married his ‘sous chef’ Lisa and today their son Ben now works alongside Anthony. A typical working day for Anthony, like most bakers, is an early start of 4.30am. To ensure that freshly baked bread is ready for the morning rush, Anthony will have prepared some dough and proved it the night before. So, when he gets into the bakery at 4.30am, he will then do a second prove, divide, mould, final prove and bake the dough ready for when the shop opens at 8am. This process continues throughout the day with the average loaf involving nine different stages and taking a total of four hours to make from mixing through to cooling. His day can finish any time between 2pm and 7pm depending on how busy the bakery is. Kindred Bakery offers a core range of 12 loaves of bread with a changing menu of 1-2 other speciality loaves every day. The best selling loaf is the Multi-Seed. Anthony and his team bake around 1,000 loaves a week and 10,000 bread rolls. They also bake a selection of traditional cakes with the Eccles cake and apple turnover being the most popular. Anthony is aged 53 and as well as his son Ben, has two other daughters who have chosen not to pursue careers in baking (yet!). Anthony is passionate about educating people about the skill and craftsmanship that goes into making bread and often visits schools and has visits to the bakery to spread the word about craft baking. During National Craft Bakers’ Week he will be offering customers tastings and running special offers plus a special prize draw to win the chance to bake your own bread at the bakery. For further information about National Craft Bakers’ Week (7-13 October 2013)
Posted on: Sat, 26 Jul 2014 12:22:03 +0000
Trending Topics
Recently Viewed Topics
© 2015