Thoughtful Bread Company
27.01.10
It would be nigh on impossible to meet somebody with quite as much enthusiasm about bread and sustainability as Duncan Glendinning.
At his new shop at Bath’s Green Park Station, he engages passers-by with the stories behind the range of delicious breads he sells under the banner of The Thoughtful Bread Company.
They include sourdough, vintage cheddar (made with cheese from the Cheddar Gorge Cheese company), Irish soda, multi-seed wholemeal, organic spelt walnut and raisin, wild garlic and herb, and a beetroot bread made with whole juiced beetroots.
Each loaf is hand-rolled by his baker and business partner Patrick Ryan every morning, using extended proving periods and then baked in a wood-fired oven in the bakery on the outskirts of Bath.
On Saturdays (when there is a farmers’ market in the same covered area as the shop), they make 100 loaves, which often sell out. Duncan is passionate about using the most seasonal and locally-sourced or foraged ingredients. In the wild garlic season, he was up at 5am picking the stuff for that day’s loaves.
The breads are free from improvers and additives, with wild yeasts being used wherever possible.
The flour comes from Burcott Mill in Wells, Somerset, and Shipton Mill.
Read the full interview in Issue 7
The Thoughtful Bread Company,
Green Park Station, Bath.
www.thethoughtfulbreadcompany.com
