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“I want to make good bread for everybody”

Phoebe Stone meets the artisan behind Bath’s Bertinet Bakery, whose signature sourdough is taking on the supermarkets


Richard Bertinet is no stranger to the pages of this magazine. His knack for making the trickiest of bakes seem easy has meant the Brittany-born baker is much in demand.

But it was his legendary 1.2kg sourdough loaf that caught the attention of the judges at the 2016 delicious. Produce Awards. “My sourdough is my sourdough,” says Richard. “It took me quite a few years to develop. When we started the bakery we found our customers didn’t like sourdough to be too sour, so we made it with a more balanced flavour, to fit everybody’s palate.

It’s been our signature bread for years now.” Made using nothing but flour, salt, water and Bertinet’s own starter, each loaf is hand-moulded and proved in traditional linen-lined baskets, taking close to 24 hours to produce. Richard grew up in France, where bread was – and still is – a fundamental part of life. “Going to the bakery in the morning was something you did, like reading your email every day now,” he says.

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Treat yourself to the March issue of delicious. and get baking with warming crumbles, Richard Bertinet’s award-winning sourdough and the ultimate custard doughnuts and brownies. Or treat family and friends with happy-making recipes from Thomasina Miers, Rachel Allen and Tom Kerridge. Embark on a new food adventure with DIY ricotta, throw a vegetarian dinner party or learn how to make proper coq au vin. delicious. magazine is the best way to improve your cooking.
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