London baker Richard Snapes’ first loaf was an attempt to recreate the aroma of freshly harvested wheat—something he remembers from growing up in the country.
Follow legendary London chef Jeremy Lee’s lead with this sourdough and smoked fish sarnie. But be warned: this is not a dish that hangs about.
“It’s the strangest, simplest story out of necessity and frugality,” declares Lee in his warm, booming Scottish accent.
We have a laugh but if someone starts slurring at us, we don’t take any shit. You’re at a festival enjoying it, we’re there working—don’t be rude.
“After bread, to me chocolate seemed the next logical step,” says Chris Brennan, who runs Suffolk’s Pump Street Bakery and also produces his own bean-to-bar chocolate with rich Ecuadorian cocoa.
Ben Tugwell never thought he'd be running one of the best bakeries in Berlin, especially after moving there without knowing a word of German or having any professional baking experience.
To settle the sourdough versus focaccia versus rye versus whatever-the-Scandis-are-baking nowadays debate, we asked five baking experts to share their sandwich secrets.