Baked is the new venture from Ashley Symons, the devotion and conviction he is committing to the project are clear. After working as a commis chef, chef de partie and sous chef at a number of reputable restaurants in Taunton, Ash moved to Bristol in 2004 in a quest for fresh and exciting challenges. Arriving in Bristol and soon back into his stride again, Ashley’s strong track record made doors open for him in establishments such as The Albion, The Pump House & renowned Michelin Starred 16th Century eatery, The Butcher’s Arms in Eldersfield, Gloucestershire.
Following training from BBC ‘Food Champion of the Year 2010’ and renowned master baker, Richard Bertinet, baking bread has become his passion.
Bread is best described by thinking about the person who makes the it. A baker is a craftsperson who is trained to the highest ability to mix, ferment, shape and bake a hand crafted loaf of bread. They understand the science behind the chemical reactions of the ingredients and know how to provide the best environment for the bread to naturally develop.
Baked will focus on using quality ingredients, produced with love and care from our favourite and local suppliers.
Traditional fermentation techniques will be used from centuries ago to create delicious tasting bread.
The slow fermentation process makes it easier to digest and gives complexity to it's flavour.