The art of baking bread – a nourishing food, both essential and simple, with a strong symbolic meaning – is renewed every day at the Daylesford bakery. More than twelve varieties of bread are baked every day, and arrive on the shelves of varies stores throughout London – from Notting Hill to corners in department stores like Harrods and Selfridges – much to the delight of the Daylesford bakery’s customers and fans. From the versatile white bread, to the 7-seed bread – rich with nutritional properties – to the pastries like croissant and pain au chocolat. This are just a few of the specialties from the Daylesford bakery, where the passion for making things well can be tasted in every bite. It’s the same passion that inspired the French-born and raised Eric Duhamel, the current Head Baker, to abandon a career as a marketing manager and dedicate his entire life to the delicate yet powerful alchemy of flour and water.
When asked about this month’s newest creation, a marvelous, natural sourdough bread, eriche with nettle and a touch of anise, Eric can barely conceal his enthusiasm: «Everyone should grow nettle in their garden! It’s a plant with exceptional properties and yet, not diffused at all. It re-activates the circulation, it’s great for the heart and helps alleviate joint pain. We pick it and then dry it gently, then add it to our stone-ground flower and mother yeast. When mixed with anise, it gives an herby flavour that pairs wonderfully with fish. Try a slice?
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look