Flour, water, salt and community

In 2021, I went along to a sourdough baking class expecting to leave with a loaf. What I actually left with was a new passion. The idea that Real Bread could be made with nothing more than flour, water and salt blew me away. No artificial preservatives or other additives, just simple ingredients and time. There’s a science to it, of course, but also a lot of love. Looking after a starter isn’t just about ratio and temperature; it’s about patience, care and a little bit of obsession.

Back home in Great Dunmow in Essex, I threw myself into baking. My kitchen quickly turned into a flour-covered microbakery, from which I delivered to homes, restaurants and farm shops. Bannetons stacked up, the oven was always on and every surface seemed to be dusted white. With four adults working from home at the same time, our house was busier than ever and it became a running joke; a sure sign I needed more space. Before long, I outgrew the kitchen and moved into a unit at Sparlings Farm in nearby Felsted, which has supported our community for over 100 years.

These days, The Little Artisan Bakery, based at Sparlings Farm, is open every Thursday, Friday and Saturday, when it comes alive with the smell of bread and pastries. I use Shipton Mill organic flour and Maldon Salt, ingredients I believe make a difference in every loaf. Alongside the baking, I run sourdough classes, passing on the craft that grabbed me so strongly in that first workshop. Watching people pull their own loaves out of the oven, often for the very first time, is a joy I never get tired of.

Community connections

Bread is food, yes, but to me it’s also about connections. It’s about people gathering, sharing and being part of something bigger. One of the most rewarding things has been seeing the community that’s formed around my classes. Students don’t just leave with a loaf; they leave with a sense of belonging. Together we’ve created an online sourdough club, in which everyone can ask questions, share ideas and pass on what works (and what doesn’t) for them. It means the conversation carries on long after the flour has settled. I’d like to give special thanks to Mags and Lucy Harris, our very first students, who helped shape the way our classes have grown.

We’ve also donated sourdough to Dunmow’s community fridge, supported school raffles and fundraising events, and most importantly partnered with the mental health charity MIND. Through this, I offer free sourdough bread making slots for people who might be struggling. It’s not just about the bread; it’s about giving someone a few hours of calm, creativity and pride in what their hands can make.
Looking out for each other

I’ve always wanted my bakery to be more than a shop. It’s also a place to celebrate other people. Inside, I make space to showcase the work of fellow microbakers and other local food producers, giving them a platform alongside my own bread.

I believe that when we support local businesses, we do more than just keep money in the community. We share stories, nurture talent and build resilience together. None of this journey would have been possible without the right tools. A heartfelt thank you goes to Rackmaster founder Campbell MacFarlane, creator of the RM2020 oven. A keen artisan baker himself, Campbell has perfected this design, helping bakers like me, and countless others worldwide, turn good dough into great bread. While I’m paying gratitude, I give my greatest thanks to my family (Dave, Will and Jess) for being my biggest supporters and for believing in me every step of the way.

Continuing to share the journey

Looking ahead, my hope is that the bakery continues to grow as a little hub where people come not only to buy bread, but also to feel part of a community that looks out for each other. I’d love to keep growing the teaching side of things, too, bringing more people into the joy of sourdough breadmaking. My aim has always been simple: to bake bread that’s honest, nourishing and shared. I also want to bring along as many people on the journey as I can. Because at the end of the day, Real Bread is more than something you eat. It’s something you experience, together.

@thelittleartisanbakery_

---

Originally published in True Loaf magazine issue 65, January 2026.

Got something to share?
See YOUR words in print , my baker’s dozen and my favourite bakery.