Living in London, bored and hungry whilst your mates are at band practice might just lead you to ordering a pizza. But for Pete, it lead him to bake a cake. From 3am starts to pizza nights in Bakehouse24, Pete joy jumped straight into the baker lifestyle and now spends his time baking beautiful loaves of sourdough bread – the RIGHT way.
00:00:00 Marks introduction
00:01:58 Meeting Pete Joy, setting the scene in Ringwood
00:03:09 When did Pete get into baking? The story begins 10 years ago, starting as a home baker
- 00:05:15 On baking his first cake while his mates were at band practice: “The cake was absolutely awful as well. I saw a picture of it for the first time the other day… Wow, I was judging.”
00:05:42 Deciding to get out of the pub and get a job in baking
- 00:06:55 “The next day, I think we sold out of bread by 10 o’clock and it was at that point we had realised it was about to get really busy… So I quit the pub and went to work for him.”
00:08:02 What was Pete’s main responsibility when working at his first bakery?
00:08:44 E5 Bakehouse and their massive growth
- 00:09:00 “He started in his kitchen, and he would walk the bread to a pizza shop, bake it in their pizza oven and then sell it door to door.”
00:09:26 Staring work at 3am – the life as a baker
00:11:25 The difference between going to the shop and buying a bread, or heading to the bakery to buy a proper sourdough loaf
- 00:12:04 “Our signature loaf here probably takes about 36 hours from start to finish – for that you do get the flavour, you do get the texture.”
- 00:14:38 “Being Gluten Free is a bit of a thing… But the problem I have with people who say they’re gluten intolerant is that I think they are intolerant to the processes of the product they’re eating.”
00:17:14 Is sourdough a British thing? Did it exist 100 years ago?
- 00:18:24 “San Francisco has always been renowned as a great place for Sourdough.”
- 00:19:23 “I do think our food culture was affected by food rationing.”
00:21:22 What triggered Pete to get out of London, and come back down to Ringwood?
- 00:23:03 “I saw this shop, and it had been empty for about three years… But as soon as I saw it, I kind of pictured exactly how I wanted it.”
- 00:24:15 “They said well… I’ve never seen someone shape a baguette before, that’s wonderful. At that point I then just thought – well actually, you don’t see that. So if you can make it open – and people can see that you’re only using flower, water and a bit of salt…”
00:25:15 How was the first 24 months for Bakehouse24?
- 00:27:34 “One of the questions we got a lot at the start is why we don’t make white bread. Actually, the thing is – we are using a white flour that’s milled down in Shaftsbury by a man called Michael Stoat, and its stone ground, organic white flour. It’s actually quite creamy in colour – it isn’t this brilliant white that you’re told is white flour. Whereas actually, that’s been bleached.”
00:29:41 The amazing things that can be made out of flour, water and salt… How processes change the flavour
00:30:57 The various love & struggle that goes into creating consistency in bread making
00:32:20 How has Pete felt about being a business owner? The relief of being to employ his own staff
00:34:42 Opening another site in Southbourne – how did it happen?
- 00:34:57 “There’s a wonderful restaurant in Southbourne called the Larder house, and every Saturday – James invited us down to sell some bread outside on a Saturday morning.”
00:39:20 The starter dough – how does 100-year-old bread work?
- 00:41:25 “So I teach these classes, and what we do on a day-to-day basis here when we make a couple of hundred loaves – you can scale that down to a single loaf and make it in your kitchen.”
- 00:44:46 “People will buy a San Francisco Sourdough starter on the internet that will come in a little dried out powder, and they’ll add it to flour and water and that will be their Sourdough starter.”
00:47:58 Has there been a change in competition since Pete opened Bakehouse24? Is the industry growing?
- 00:49:05 “For me, I think competition is a good thing. I’ve never seen competition as a negative – if it makes you look at what you’re doing and think well, I need to improve because what they’re doing is bloody brilliant… Great. How’s that a bad thing?”
00:49:40 Pete’s thoughts on the longevity of bread making
- 00:50:05 “Having found something that’s better for you and a better product, although there’s a little price premium, go back to white sliced?”
00:55:20 Pete’s plan for the business & future
- 00:55:15 “There lots of different ideas floating around in my head, just depends what side of the bed I get out of.”
01:00:42 Good & bad advice Pete has heard over the years
- 01:01:00 “I didn’t act on it when someone said it to me – it’s just now I realise its spot on: valuing your time.”
01:04:30 Where can you find out more about Pete and Bakehouse24?
01:04:57 Marks signoff, final thoughts
If you’re looking to learn a little bit more about Pete Joy and the love that goes into his deliciously baked bread, listen to the full podcast here or check out BakeHouse24’s social channels & website: