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, with assistance from Maisie Dyvig. Read more about them, and what goes on at the Wakelyns Bakery in the Wakelyns Bakery microsite.
Meanwhile, here some pictures and videos of the conversion from ‘piglet shed’ to bakery.