Bakery line-up for 2019 PX+ Festival revealed

Paul Rhodes and Gregoire Diquelou from Paul Rhodes Bakery
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Dusty Knuckle Bakery, Lovingly Artisan and Paul Rhodes Bakery are among the UK talent joining the bakery line-up at this year’s PX+ Festival.

Now in its second year, the festival – which takes place at Duchess Farm near Harlow, Essex on 17-19 August 2019 – is a celebration of the hospitality industry. There will be discussions, workshops and experiences across a range of specialities, including bakery, butchery and mixology.

The size of the on-site bakery, one of the focal points of the festival, has been increased and comes complete with on-site grain store and stone mill. It’s joined by a new pastry kitchen.

“This year the bakery is growing, bigger and better for year two. We had an amazing response from the baking community last year, both big and small bakeries, and are very lucky to have an incredible line-up of farmers, millers and bakers coming together for the PX+ Bakery for 2019,” said Isabel Kelly, co-director, PX+ Festival.

“We will, of course, be milling fresh on-site throughout the festival, and the ethos of the bakery is really rooted in growing our understanding of our grains, where they are coming from, how they are grown, processed, and the flavour potential that we can work with.”

Baking Industry Awards Baker of the Year 2019 winner Paul Rhodes and finalist Aidan Monks are among those joining the line-up. Others confirmed so far are:

  • Louise Bannon, baker and chef, formerly of Noma
  • Kimberley Bell, Small Food Bakery
  • Sarah Lemanski, Noisette Bakehouse
  • Daisy Terry, Dusty Knuckle Bakery
  • Kate Hamblin, Hamblin Bread
  • Wing Mon, Ten Belles Bakery, Paris
  • Phil Clayton, Haxby Bakehouse
  • Paul Rhodes, Paul Rhodes Bakery
  • Gregoire Diquelou, Paul Rhodes Bakery
  • Aidan Monks, Lovingly Artisan

“I'm really looking forward to joining PX+ again in August. Last year was quite special with a mix of really interesting people with great knowledge in different areas. There were some from bigger businesses like mine, some smaller bakeries, as well as millers and farmers – the nice part was how much we all shared common goals, both short-term and long-term, and could talk and work and inspire each other with what we are doing and how we are getting there,” added Rhodes.

While the programme for the 2019 event has yet to be announced, topics explored in 2018 included the use of heritage wheat, and baking with freshly milled flour. Here’s British Baker’s take on the 2018 PX+ Festival.

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