Taste of Spain at Mayfield Farm Bakery

22 December, 2011

Mayfield Farm Bakery has worked with a Spanish master baker to create a range of Spanish breads.

Owners of the Essex bakery met Manuel of Panaderiael Artesano Bakery whilst holidaying in Jerez, Spain, and invited him to share his traditional Spanish rustic bread recipes. The loaves were created using locally milled flour supplied by family run millers W & H Marriage & Sons Ltd.

Nick Anderson, joint owner and head baker at Mayfield Farm Bakery & School, said: “Whilst in Spain for a friend’s wedding we were missing our daily bread, so asked for directions to the local bakery. On visiting, I was struck by the similarities with Mayfield: like us they employ a small team passionate about hand crafting artisan breads and pastries, and like here customers can watch the bakers working the doughs whilst they queue for their order.

“Despite our limited Spanish, we met Manuel and suggested that if he ever visited the UK, he should come and see a British artisan bakery in action. We were delighted when he recently got in touch to arrange to spend two weeks working alongside our team."

The two bakers are looking to collaborate further in the future, with plans for Nick to visit Spain to teach the team at the Panaderiael Artesano Bakery about British artisan breadmaking techniques.

Anderson added: “The Spanish bread has been flying off the shelves – we have even had local Spanish language classes visiting to speak with Manuel and pick up authentic Spanish loaves. It has been brilliant exchanging ideas with Manuel; not only does he love the local Marriage’s flour that we use here and wants to take a supply back to Spain with him but he has been fascinated by the way we make traditional British Christmas treats like mince pies.”





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