CHEF’S STEP BY STEP
PHOTOGRAPHS MYLES NEW FOOD STYLING REBECCA WOOLLARD STYLING LYDIA BRUN
MEET THE CHEF
Birgit was born and raised in Bavaria, Germany, then moved to London in the mid-1980s, where she worked as a broker. But her passion for cooking, bestowed upon her by her mother and grandmother, came to the fore and after 11 years in the Square Mile she decided to pursue her dream of setting up a bakery. Frankonia the Bread House opened in 1998 in Wimbledon Village, making artisan breads and bakes from Birgit’s homeland. The bakery has since moved and become a big-scale operation. It makes 3.5 million products a year, supplying some of the UK’s finest retailers, hotels and restaurants, including Selfridges and Gleneagles Hotel.