Let it Dough, a newly-opened artisan bakery, is bringing Venezuelan baking techniques to Birmingham. 

Bread sold at Let it Dough is made with flour milled at Sarehole Mill, which is local to their Hall Green premises, south east of Birmingham city centre.

With a range including bloomers, standard loaves, savouries, cakes and brownies, everything is made on site at the retail bakery by Venezuelan-born Elizabeth Fiducia and her family. She said: “Everything we make is artisan, it’s all made here and nothing is frozen.”

Fiducia came to England in 2009 and enrolled as a mature student at University College Birmingham (UCB). She was one of just three students selected to go abroad for further training.

She said: “I went to an artisan patisserie in Marseilles and spent a month there working every day from 6am. They were three generations of bakers with a 100-year-old oven the size of a room.

Fiducia and her husband Manuel began trading last November.  “There was a stampede and everything was gone by 1pm on our first day,” said Manuel.


He added: “When I was growing up in Venezuela, we had never heard of people having so many intolerances, like gluten, and coeliacs. Here [in Britain], so much bread is factory-made because the big companies just want bread that will stay on the shelf for longer.”

Fiducia has won several awards with her sugar flower creations at Salon Culinaire in 2013 and 2015, and Let It Dough also doubles up as a barista-style coffee shop.