It’s me - Anne Aghoyan! I have been a baker for 6 years now. I first started learning bakery in France and then worked in many places doing my "Tour de France" in organic bakeries. I've moved 3 years ago to London where I discover the keen interest of Londoners for sourdough and qualitative bread. I am based in Wandsworth area where I live and bake and also sell my bread in markets.
My sourdough bread is made with a slow artisanal process and long fermentation. It takes 36 hours to develop all its aroma and also for the gluten to be degraded by the natural starter, which also makes it easier to assimilate and digest.
I care a lot about using organic and pure flour with no vitamins, gluten or enzymes added. I have chosen to work with a small british miller Stoate and Sons using their stoneground flours. I also use the french miller Foricher for other products such as baguettes or viennoiseries.
I hope you will enjoy my bread as I've enjoyed making it. I am passionate about bread and food in general and would like to implement new products through the seasons.
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