Our story

BREAD MADE BETTER

We’ve been baking our bread for locals since 2008, when our founder, Richard Bertinet, first opened the doors to a pop-up bakery above his cookery school. Local demand was so high that he soon decided to start baking for the public on Friday nights. The amazing feedback he received inspired the opening of The Bertinet Bakery.

Leap forward a decade and a bit, and we’re now lucky enough to sell our freshly-baked loaves to sandwich and toast lovers across England, using the same time-honoured baking techniques Richard has become famous for, through his loaves, books and baking courses.

Our bread is born of traditional methods and the fewest, simplest ingredients. We don’t use anything artificial. No dodgy extras to synthetically boost shelf life or softness. Instead, we choose the very best natural ingredients, and invest the time and discipline needed to create real, honest loaves that look, smell and taste amazing.

With little fuss and plenty of time, this is bread made better.

Richard Bertinet

Our founder and namesake, Richard Bertinet, is a Breton-born Frenchman who first opened his Bath-based cookery school to the public back in 2005. With six books to his name, Richard’s been baking bread and teaching cookery for over 20 years. He’s always been massively involved in industry goings-on, and in 2010, he was humbled to receive the title of BBC Food Champion of the Year.

Richard plays a huge part in all our recipe creation, curation and quality control. His passion spurs us on, and his respect for the dough is still reflected in every loaf we bake.

Milestones

2005 2010 2011 2013 2016 2015 2018 2019 2019 2012 2008 We open the doors to our cookery school in Bath and Richard Bertinet publishes his first book, Dough. We open our Bath bakery shop On Saturdays, Richard and the team start selling bread to the public, fresh from the cookery school. Richard is awarded the title of BBC Food Champion of the Year. We build a proper bakery in Bath and open our first independent pop up shop supplying locals with even more bread and pastries. Waitrose in Bath begins stocking our whole, natural sourdough loaves. We develop two ‘toaster-ready’ sliced sourdough loaves, which go straight into several local Waitrose branches, as well as a handful of 5* hotels and Michelin restaurants in Bath. Our sourdough launches into 30 local Waitrose branches, including Leckford Estate Farm Shop. We launch our innovative sliced sourdough loaves into 290 Waitrose branches across the country. And Richard Bertinet becomes a judge for the Tiptree World Bread Awards. We begin selling our breads on Ocado. We relaunch our brand and packaging; Richard’s 6th book CRUMB is published.