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.
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.