A focal point of the festival, the Bakery will be home to some of the most influential and progressive bakers, farmers and millers in the world, hosting, talks, demonstrations, hands on workshops and screenings throughout the weekend.
The area will include a fully operational bakery, a grain store and stone mill, and a large seating area. Guests will be able to wander through, watch the bakers in action, get hands on experience with some of the industry’s leading bakers, and dip in and out of the many events taking place.
Check out the tickets page here for more info.
The Bakery is where everyone will head for breakfast in the mornings. Partnering with Natoora, we will be creating a Firepit Breakfast with a menu of naturally leavened flatbreads, grilled seasonal fruits, vegetables and cured meats.
Everyone involved in the festival will be challenging the norms of what has become established practice in the industry, and the Bakery will be looking specifically at how the baking industry, along with chefs, can adopt better practices by considering how grain is grown and processed, the impact on soil, nutrition, environment, health and favour.
“I believe wholeheartedly in collaboration and the sharing of knowledge, and am inspired on a daily basis by the momentum of this incredible industry. PX+ is bringing a community of like-minded thinkers and do-ers together, to take time to celebrate all that is already happening, and to challenge our thoughts and plans for the coming months and years ahead".
ISABEL A KELLY, CURATOR, PX+ BAKERY
Pastry chef Louise has worked at some of the world’s most prestigious restaurants and bakeries, including Tartine in San Francisco and Noma in Copenhagen. She is passionate about working with heritage grains, and will be baking and hosting workshops on both Saturday and Sunday, baking in her very unique style.
Graison is the owner of Bellegarde Bakery in New Orleans and is committed to flavour, craftsmanship and traditional methods of breadmaking, freshly milling flour for each day’s bake. Graison will be hosting milling workshops and baking with freshly milled flour every day, demonstrating the craft’s primary elements of fire, water and fermentation.
Fintan works as an organic grain farmer and flour miller in Denmark, specialising in heritage grains. He is working to resurrect many ancient varieties of wheat and will talk at the festival about his research and the importance of heritage grains, as well as the process that starts with sourcing seeds through to breeding enough for farms to grow crops.
Kimberly is the founder of Small Food Bakery in Nottingham. During the festival she will be baking with a whole farm ethos and also sharing stories and learnings from her ongoing project, Shorten The Food Chain, a socio-economic study and experiment looking at the impact a food manufacturing business has on its supply chain.
A former Michelin-starred chef, Paul opened his first bakery in London in 2003. He uses traditional baking techniques to produce some of the best naturally leavened bread in the capital. At the festival Paul will be sharing his experience of challenging the norms of the London wholesale bakery scene.
Following an academic background and a PHD in Molecular Microbiology, specialising in bacterial pathogenesis, Em went on to develop a career in bakery, only recently moving to London following her role as Head Baker of the renowned Tivoli Road Bakery in Melbourne. Em is currently baking with the team at the well regarded Brick House Bakery in Dulwich, London.
French baker and pastry chef, Gregoire is driven by his passion of slow fermentation and locally sourced grain. Having baked for Pierre Koffman, E5 Bakehouse, Little Bread Pedlar, Paroles de Pain, Michel Galoyer and Zeally Bay Sourdough, he is now heading up craft baking at Paul Rhodes Bakery, London.
Passionate baker Matteo of the incredible Wild Hearth Bakery will be joining us to share his expertise and experiences of wood fired baking in Comrie, Scotland. After studying Gastronomic Sciences in Italy, Matteos career has covered many leading bakeries in the industry, big and small, with time spent baking in Australia, the UK and Italy.
E5 is an independent organic bakery in a railway arch in East London. On a mission to use only British grown wheat, provenance and farming methods are very close to every naturally leavened loaf.
A family farming business in Northumberland, Gilchesters are pioneers in reintroducing old cereal varieties into the UK’s organic agriculture.
Abi is an arable farmer, cook and botanical explorer based in Greater London. She co-runs The Sustainable Food Story, dining experiences connecting guests to the origins of their food.
Heritage wheats, naturally leavened by Gregoire Diquelou of Paul Rhodes Bakery, London