Who we are

Hello, I’m Henrietta, you can call me Hen if you like! Hetty, Henny… I don’t really mind! I grew up in Great Glemham, Suffolk, and I’m very grateful to have had access to real food and how to cook it from a young age. Since I can remember, food has always made me smile. Apparently my friend, Joe, and I were always the last two children at the table at birthday parties, still sat with our plates piled high with sandwiches and cake, our faces covered in crumbs and melted chocolate! I read French and Italian at Edinburgh University, a total immersion in France and Italy’s cultures through their language, history, literature, poetry, film, music and FOOD! Then I went to London to study patisserie and have worked in kitchens ever since.

With all my being, I love cooking for people and the total and utter joy that real food grown and cooked with love can bring. Love really is the most important ingredient, everyone can feel it when they eat your food. After a long period of an eating disorder, real food and the connection that it has brought me to the land, to myself and many many beautiful souls, has truly healed me. As eating disorders have risen during the pandemic and as the pressure to look a certain way is still endemic in our society, I really hope that a universal re-engagement with the natural world and more small food communities can help to stop this horrible illness. I love this photo of quince from harvest 2020 and see the quince’s beauty as a metaphor for every single beautiful body shape, colour, gender, character and unique being.

I manage the bakery and kitchen and bake, cook, teach, organise classes and events and coordinate the fruit harvesting on the farm. I love it and I am grateful every day to be here doing what I love.

Hello, I’m Maisie. From a young age I have been surrounded by people growing, selling, cooking and eating delicious food. My parents set up a whole food shop when I was born, The Wholefood Store, which continues to run today. I spent my childhood and adolescence behind the counter chatting with customers, curious about what they were cooking for tea that night and answering their questions about produce. These experiences forged my deep fascination with food – the way we consume it, source it, and the role it plays in binding communities together.

Cooking and feeding people became one of my greatest joys in life. This led me to opening The Wholefood Cafe, which I ran for a year after graduating from university. It wasn’t until later when I moved to London, met Henrietta and worked as her Sous Chef that I closely defined my values of showcasing local, seasonal produce, which has little impact on the environment, and where the farmers are fairly treated. I am thrilled to be a part of the bakery and the growing community at Wakelyns.

Diversity in all aspects of life, especially in our diets, is vital to what it means to be human. The more homogenised and mass produced our food becomes, the more similar our diets become, and consequently the more disconnected we become from the landscapes and people who produce that food. Baking with YQ and Q wheat, and cooking with the abundance of produce grown at Wakelyns is a huge honour, and I can’t wait to show people how delicious it all is!