 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. Each loaf is hand made.
Our stall has just been awarded 5 out of 5 stars in the hygiene star rating from the St Edmundsbury Council.
Look at our twice weekly market products update, and take an advantage of pre - ordering products. Hamish, Mark's Son is learning the art of bread making, and also helps on the market stall. |
