About the Event
The award winning baker and founder of Bath’s The Bertinet Kitchen and Bakery talks to George Miller about all things bread. Having revolutionised home-baking over the last 30 years, he joins us to share his hallmark straightforward approach to making bread, including the various techniques of fermenting, mixing and working – never ‘kneading’ – the dough. In his new book, Crumb, Richard teaches us to show the dough who’s boss!
About the Author
Originally trained as a baker in Brittany, Richard Bertinet has been in England since 1988 and is now very much an Anglophile. With 20 years’ experience in the kitchen, baking, consulting and teaching, Richard moved to Bath in 2005 to open The Bertinet Kitchen cookery school. His classes attract people from all over the world to come and learn to bake with him. Richard was named as BBC Food Champion of the Year 2010.
Founded in response to requests from cookery school customers and locals to buy the bread being made at classes, The Bertinet Bakery originally opened as a pop-up above the cookery school in 2008. It now operates from two production bakeries in Bath and London, supplying its own two shops in Bath together with wholesale customers across the South in addition to Waitrose which stocks Bertinet bread nationwide.
Richard’s first book Dough was published in 2005 and was awarded 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. It has been translated into 15 languages. Crust, published in 2007, was given a World Gourmand Award for the Best British book on Baking and a James Beard Award for Food Photography. Crumb is Richard’s sixth book.
‘If you only have one book about how to make bread, this really should be it’ NATHAN OUTLAW