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ABOUT US

Leaving school in 1980 working with a French Baker, then going to complete his apprenticeship  as a chef at Colchester and Westminster College.   Mark has also worked in London, Australia, Far East, Le Talbooth and  Whites in London.  After completing a diploma in pastry under the guidance of the Pastry Chef from the Ritz, and working at Clarice house Bury St Edmunds as Pastry Chef  for 10 years has decided to work for himself, producing good simple handmade breads and pastries, sourcing locally and using the finest ingredients.