Episode 26 Pete Joy
Bakehouse 24

For someone who had no business plan, but thought he’d be alright because there was a Waitrose round the corner, Pete Joy, at Bakehouse 24 is doing pretty well.

Pete’s love of mixing and kneading emerged out of the blue, one night, when his housemates were at band practice. Having the place to himself, he decided not to do a normal thing like ordering Chinese, but to make a cake instead. This wasn’t a one-off: Pete soon developed a serious baking habit, which led to a 3am-to-midday job at a pioneering sourdough bakery under a Hackney railway arch.

In this episode you’ll hear how the man with no plan is successfully building a team of sourdough bakers (one of whom is also a potter) across two sites in Dorset…and why he gets a bit ranty on the topics of gluten intolerance and interpretations of the word ‘sourdough’…. You’ll probably sympathise by the end of the conversation. Enjoy.

Episode 11
Emma Goss-Custard – Honeybuns

For Emma Goss-Custard, baking without flour came naturally to her as a student in the 90s.  She much preferred the luxurious texture and taste of cakes made from ground almonds and polenta.  And she kept going – even  when well-meaning  friends said her approach of replacing wheat with premium ingredients would never work.  People wanted cheap cakes with a long shelf-life, didn’t they?

Luckily, her friends were wrong. In this conversation you’ll hear how Emma managed to win over customers like John Lewis and Harvey Nichols early on in her business career… and how, 20 years on, her gluten-free bakery Honeybuns, is still thriving, even though the cake world has become amazingly competitive.  

You’ll also learn how challenging it is to create dairy-free bakes that survive being jostled around in delivery vans…. And how Emma has turned old farm buildings into, arguably, the prettiest office-spaces in the UK.  It’s like walking into a fairy land, with bunting and twinkly lights. That’s where you join us now…