When Dunbar Community Bakery got the chance to compete in Britain's Best ...
Pierre Herme, Jacques Genin, and Philippe Conticini of La Pâtisserie des Rêves.
Press release: Dunbar Bakers Among Britain's Best When Dunbar Community Bakery got the chance to compete in Britain's Best Bakery competition they knew they would be battling it out with the very best. They had little idea that by the end of the first week they would be selected to represent Scotland and then go on to win the Northern heats. And the gruelling challenges, which included imaginative twists on old favourites for hundreds of punters at Newmarket race course and outselling the best bakers at the busy Leadenhall Market in London, were hardly a piece of cake. Our two Dunbar bakers, Ross Baxter and Pavel Broz, excelled themselves with cool-headed professionalism, verve and a lot of hard work. Now the temperature was rising as over 2 million viewers tuned in to watch the two create the most fabulous 3 tiered wedding cake in the final - the decoration all beautifully hand crafted and loosely themed on the Mexican "day of the dead". Judging by Dunbar Community Bakery's postbag and the shop sell out all last week, everyone must have been thinking that they were going to win. The website and social media were sizzling. And they almost did, but they were pipped at the post by the much larger and long established Hambleton's, based in Rutland. The disappointment was palpable, but both Ross and Pavel were gracious in their defeat. Ross said: "We were just delighted to be competing and while we really wanted to win - we were also pleased to represent Scotland and our community of supporters. We hope this puts our Community Bakery and Dunbar town back on the map as a destination." ENDS
BIO FOR ROSS BAXTER With the pedigree that Ross Baxter has, it’s no wonder he’s one of the top bakers and pâtissiers in the UK! Born in Lanarkshire in 1984, Ross was bound to follow in his grandfather’s floury footsteps, a traditional Scottish baker in Stonehouse. As a small boy, Ross was often caught, at the age of about four or five, sneaking handfuls of marzipan from his grandfather’s dry store; the give away – child-sized handprints in the almond paste. However, it was fifteen years later that he first started baking, heading west to Brampton, Canada to work in his uncle’s Scottish bakery. Patisserie has always
been a fascination for Ross. The endless possibilities using butter, flour, sugar and eggs would occupy his thoughts. Ross was seduced by the classic pâtisserie of France, “I’m inspired by the likes of Pierre Herme, Jacques Genin, and Philippe Conticini of La Pâtisserie des Rêves. These pâtissiers are artists. They take on the classics and create something so modern and perfectly executed; beautiful pieces of pâtisserie with wonderful flavour combinations. That is why I’m passionate about what I do.” His first job as a pâtissier was with his sister (also a pastry chef) at Mal Maison in Glasgow. Remaining in the Merchant City, he started working for Michelin star chef Michael Caines at Abode, under the expert guidance of award-winning chef, Craig Dunn. His next placement was at Greywalls in Gullane on the east coast of Scotland. His mentor, this time, was none other than critically acclaimed, Chef Albert Roux. While at Greywalls, Ross received the accolade of Pâtissier of the Year 2011 from the Scottish Hotel Awards, which set him on his journey as head pâtissier and bakery manager at the community run, The Bakery, Dunbar. BIO FOR PAVEL BROZ Pavel was born in the Czech Republic in 1982, and baking has been a passion since early age, inspired by his mum. Working at the Bakery Dunbar is his first full-time baking position. Prior to that, he was a chef, starting his professional life under Paul Merrett. “He is one of the most knowledgeable chefs I know. He showed me direction and influenced me the most. I have the utmost respect for him. But I wanted to learn about bread making and pastry.” The chefs that inspire Pavel are Thomas Keller, Raymond Blanc and of course, the Roux Brothers, some of the most respected chefs in the industry. The three chefs that had a huge influence on him were Robert Bates, Mike Mathieson and Derek Johnstone from Greywalls and Chez Roux in Gullane, East Lothian, working with them and Ross. Pavel adds, “I love what I do and I am lucky enough to have my job as my hobby.”
For more information, please contact: Philip Immirzi Treasurer, Dunbar Community Bakery Tel: 01368 862835 Email:
[email protected] or
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NOTES for Editors: The Bakery Dunbar Dunbar Community Bakery Ltd was set up as a co-operative to benefit the people of Dunbar and rural East Lothian. Shareholders are entitled to a 10% discount on all goods purchased. The initiative has created a thriving new shop on Dunbar High Street and is helping to regenerate the High Street. Eight people now have full or part time employment, including many young from Dunbar who were previously unemployed. The business, branded ‘The Bakery Dunbar’, aims to become a regular supplier of top quality artisan bread and patisserie to hotels and restaurants throughout East Lothian. The Bakery is owned by over 550 shareholders. The majority are local residents and regular customers. WEBSITE: thebakerydunbar.co.uk FACEBOOK: www.facebook.com/thebakerydunbar/ TWITTER: www.twitter.com/thebakerydunbar/
Britains’s Best Bakery More than a food competition this series is a celebration of local bakeries around the UK, the delicious goods they produce, their regional specialities and their centuries old baking heritage. Expert judges Mich Turner MBE (TV chef, author and owner of Little Venice Cake Company) and Peter Sidwell (TV chef, cookery writer and restaurateur) will be sampling the delicacies of the country’s favourite independent, family run and community bakeries, tasting and critiquing their way through breads, cakes, pastries and pies.
