It was longstanding friend of Wakelyns, Kim Bell from Small Food Bakery in Nottingham who suggested we build a bakery so that we could cook and bake on-site using our population wheat flour and other produce.
The ‘old piglet building’ (from when Wakelyns was a pig farm in the 1970s) was run down, apart from storing an old combine harvester, was used only for our flour mill. So it seemed a good candidate.
With the help of many people, we have undertaken a major renovation and improvement programme to the building, fitting it out with all that is needed for a teaching and producing bakery/kitchen, including both a wood fired oven and electric oven.
Henrietta Inman is our resident baker-chef. Read more about what goes on at the Wakelyns Bakery on the Wakelyns Bakery microsite.
Meanwhile, here some pictures and videos of the conversion from ‘piglet shed’ to bakery.