Exceptional breads & pastries
from Richard Bertinet
About the Bertinet bakery...
Originally housed above the cookery school, our bakery opened on Saturday mornings in 2007 in response to customer requests to buy our bread.
In September 2011 we stepped things up a gear and set up a full production bakery initially supplying a pop up shop in the Podium in Bath. We currently have two shops in Bath, the first in the Vaults development next to Bath Spa railway station and Bath bus station and the other in New Bond St Place both offering a full range of our breads and pastries to take away. Visit our Bakery page for full details of our shops, opening times & directions.
At the end of 2014 we added our second production bakery in Milton Keynes in order to enable us to supply more customers accross the South and South East including London, then in 2018 we relocated to a larger site in North London in order to be able to supply customers at a national scale.
The bakery supplies a farmshops, delis and foodshops including Waitrose as well as Pret a Manger and selected restaurants and hotels. See our Stockists page for more information on where you can buy our bread.
Richard Bertinet
Originally trained as a baker in his native Brittany, Richard Bertinet has over 20 years experience as a chef and baker, as well as teaching, primarily at our own cookery school, The Bertinet Kitchen, which we opened in 2005.
Richard has written five books on cookery and baking: Dough (2005) and Crust (2007), Cook in a Class of Your Own (2010) and Pastry (2012) and Patisserie Maison (2014). He has recently started work on a new bread book CRUMB to be published in February 2019. Accolades for Dough include the IACP Best Cookery Book of the Year 2006, the Julia Child Award for the Best First Book, the James Beard Award for Best Book (Baking and Desserts) and The Guild of Food Writers Award for Best First Book. Dough was also shortlisted for The Glenfiddich Food and Drink Award for Best Cookery Book and the Andre Simon Memorial Prize for Best Cookery Book 2005. Crust received a World Gourmand Award for the Best British book on Baking and a James Beard Award for Food Photography.
In addition to teaching and writing Richard works as a consultant both for major food manufacturers developing products throughout the industry and for start-ups and smaller businesses including restaurants and artisan bakeries in the UK and abroad.
“Richard is a master of his craft.” Sunday Telegraph
“Baker extraordinaire” “spectacular” US Gourmet magazine
“Heaven for me is a slice of Bertinet bread with some butter” Angela Hartnett
