I've had an avid interest in bread since using my trusty bread maker whilst living in Hong Kong, then moving to Seattle I discovered bagels and sourdough bread. My children found that the bread in the shops was too sweet so I embarked on making my own on a weekly basis. 

 

Arriving in the UK in 2018, I missed my visits to the neighbourhood bagel shop and more particularly, the quality of bagels in the UK. The idea of setting up my own bakery then began to take shape. I now run my own micro-bakery from my home in the centre of Epsom.

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The aim of Bake 88 is to make and sell what I love, that is freshly baked real bread without additives to the local community. I use only organic flour and organic nuts and seeds wherever possible and actively source ingredients without preservatives or added chemicals. 

 

I am a proud member of the Bread Angels and The Real Bread Campaign, I am always learning and have trained in Leiths Introduction to Patisserie, and under Dan Lepard and Wayne Caddy.