Date: 26 Oct 2011
Emmanuel has a real passion for artisan bread . Having trained as a baker in South Africa, he has baked around the world. In the UK Emmanuel has worked for Flour Power, Gordon Ramsay, Daylesford Organic and Judges Bakery.
He has a special knowledge of Continental breads, having baked in Germany, where he learned to make a world-class stollen. While at Daylesford, the award-winning organic farm shop in Oxfordshire, Emmanuel’s bread won a Soil Association Organic Food Award, with several other bread creations earning the Highly Commended award.
1. What inspired you to become a baker?
When I was growing up my father had a restaurant, thats where my interest in food started. Bread was always the first thing that arrived at the table. It was always warm and delicious.
2. What was your first baking job?
After my three year apprenticeship as a Baker/Confectioner I worked at a Boutique Bakery called Selections in Cape Town, South Africa.
3. What piece of advice would you give to a first time baker?
When making bread, the most important ingredient is time. Never rush what you are doing and always remember, in this profession, you never stop learning.
4. What are your favourite ingredients?
Rye Sourdough, because it is very versatile and can be used to make many different varieties of breads.
5. Who inspires you and why?
Hardworking craftsmen who have passion and drive.
6. Can you reccommend a baking blog or website?
http://tishboyle.blogspot.com
7. What is the hardest thing about being a baker?
The long anti-social hours.
8. What is your favourite bread and why?
My favourite bread at the moment is my Prune and Pepper Rye Bread. I love the sweetness of the prunes with the hit of red peppercorns that comes through when you’re eating it. It is great with goat’s cheese.
9. Where is the best place you’ve worked and why?
I have two. Daylesford and Judges Bakery. Daylesford for creating a bakery from nothing and the freedom to experiment. Judges Bakery for the huge challenge of training the staff in my methods of baking as well as converting a conventional bakery into an Organic one.
10. How do you come up with your recipes?
I do lots of experimenting at home and at The School of Artisan Food where I work. I am quite adventurous with trying different combinations of flavours and textures.
11. Describe your best baking experience
Selling my breads through a market or shop where the customers buying it are thrilled with the product as well as teaching people how to make bread when they think it would be impossible to do. The joy they get from the outcome is amazingly gratifying.
12. Describe your worst baking experience
When I was at Judges Bakery, we had a power cut on Good Friday half way through the shift. Once the power came back on, I had to work with the team on getting the products out as quick as possible to try to get bread to the customers.
Emmanuel's beautiful new book, How to Make Bread is available from our webshop. Click here.
Emmanuel teaches bread baking at The School of Artisan Food, click here for more information.
