FENNEL SEED BUNS

“I love these buns – their light texture makes them an excellent match for a big, meaty burger. The delicate aniseed flavour permeates the bun without being overpowering, and it also goes well with fish and even sweet things. You can use other herbs if you prefer, but fennel is great because of its versatility – plus, it aids digestion… What more could you ask for?”

By Birgit Gunz FOUNDER AND MD OF FRANKONIA BAKERY IN LONDON

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.