When we opened The Dairy back in 2013, it was our mission to create the best bread we could. We had a terrible gas lower-deck oven that enabled us to bake only one tray at a time, which caused fights over oven space. But we made it happen. Our bread has been one of the things that keeps our customers coming back. It has become integral to all that we do which is why we are taking it to a whole new level with our bakery at Darby’s.
Over the years, our head chef, Dean Parker, has been the one to spend serious hours perfecting our bakery programme. For Dean, his obsession impacts his daily disposition, for him, it is either a good bread day or a bad bread day. His research led him to discover Andrew and Sybille from Gilchesters Organics.
Their choice of heritage grains and painstaking research into organic crop farming mirrors Dean’s own evolutionary approach when it comes to our bread. From one bread fanatic to another, here at Darby’s Dean teams up with our head baker, Matt Thornton, whose incredible background has seen him not only head up some of the best pastry sections in the city but he also played an integral part in the launch of the much-celebrated Brick House Bakery. These guys know their stuff!
Our bread is central to us here at Darby’s, it is the first sight and scent to hit you when you walk through our doors. It’s safe to say, we’ve come a long way since that terrible gas lower-deck oven!