The Artisan Bakehouse invest in Rofco B40 to enhance Bakery Workshops
The Artisan Bakehouse is an independent family owned and run business and the passion and vision of husband and wife team Les & Louise Nicholson.
Les is Sussex born and bred. Originally from Brighton he’s lived all his life in Sussex with the exception of an 8 year stay in rural south west France.
Here he developed his love of all things bread. After mastering the French language he went on to train in traditional artisan bread making skills. A huge passion for making bread by traditional artisan methods grew and this has continued with The Artisan Bakehouse becoming passionate members of 'The Real Bread Campaign'.
Louise says that in 2011 after returning to Sussex, they fell in love with the beautiful 16th century cottages, pretty gardens & woodlands here and set about creating The Artisan Bakehouse.
“Our vision has always been to embrace the natural and tranquil location here and to create an experience where people can learn to make delicious real bread and to spend time enjoying local seasonal Sussex produce, relaxing and restoring themselves in this beautiful, special location.
The focus of the Bakehouse has been our traditional wood oven but having recently won, Best Sussex Eating Experience 2018 in the prestigious Sussex Food & Drink awards our pop up café/restaurant has become busier and as our bread making classes have become more and more popular and we have expanded our range of classes the need for more oven space to bake loaves on our workshops. We’ve recently began to look at other ways of baking a truly artisan product range with increased output.
We were delighted that when International baker & author Emmanuel Hadjiandreou joined our team of teachers this year he introduced us to his B20 Rofco oven, it’s allowed us to achieve exactly what we wanted as our delegates on the workshops have enjoyed great consistent results using this.
As Brook Food are known to work with micro bakers and run Rofco courses of their own, we approached them and asked them to help us decide on the best Rofco model for us, following their advice we decided to look at the largest model which is the B40. Although the capacity was larger than we thought we needed immediately it was something to grow into, we were fortunate that the team at Brook Food allowed us to make this step up in models with advice and a realistic price point.
Our newly installed Rofco has enabled us to bake bigger batches and our aim is to have bigger groups enjoying classes here and for them to enjoy and learn the benefits of a wood oven and a Rofco, the dream pair in our eyes. We hope to expand further in 2019 and look to use this as a springboard to do so”.