One of the joys of this blog is that you are constantly making new discoveries; it’s almost like being a child again when everything is new and fascinating and each new gastronomic journey is full of feverish anticipation. The annual wing ding down in Queen’s Park is always full of fabulous new foodie discoveries, and this one was no exception.
Walking though the rain on a chilly Sunday afternoon I chanced upon the stall of this artisan baker, Just Bread, standing out from the crowd with its bright red gazebo. I perused wide eyed at a dressed trestle table heaving with enticing crusty loaves of artisan bread. I just love artisan food be it cheese makers, bread bakers, honey producers, jam makers and so on and am a big fan of the Slow Food movement founded in Italy, which champions such things over our modern fast food culture. In my view there is something so special about a product where someone has devoted a lot of time and love to create the final offering.
Their hand made bread was no exception. Baked with organic stone-ground wholemeal flower and organic white flour from Shipton Mill inGloucestershire, combined with filtered tap water, natural wheat leaven, a process they claim dates back to pre-historic times and gives their bread such a unique taste. This bread has a superb rich flavour and perfect density ideal on its own, toasted, dipped in olive oil or served with cheese.
Baker Phil Coles was deeply passionate about his product and enthusiastically explained the whole 20 hour process to me from start to finish. It was clear Phil is a man who deeply enjoys his work.
At present they have no permanent retail outlet although they are planning a limited delivery service within the London NW6 area. Not only that, they are considering beginning bread making classes too. We at MBW wish Phil and the Just Bread Team them every success with their new ventures.