The Next Generation of Bread Bakers

The Harrison family got stuck in—dough that is—at a recent bread making workshop at Mayfield Farm Bakery & School.

Under the expert tutelage of proprietor Nick Anderson, who has been baking bread for over 30 years, Chairman Geoffrey Harrison, his wife Lorraine and grandson Jack Aylward learned the same skills and techniques for making bread that are taught to the chefs of Harrison Catering Services.

Mayfield Farm makes all its bread by hand using high-quality ingredients, so their ethos perfectly complements Harrison’s commitment to using fresh ingredients to prepare home-cooked meals each day.

Nick demonstrated how combining a few simple ingredients with some skill and time can turn out a quality product that is superior to anything store-bought. Harrison has already seen this demonstrated by its chefs who have introduced freshly-baked bread to their menus after attending the course. The homemade bread has been a hit with customers of all ages.

‘It’s great to have the opportunity to participate in a workshop like this and experience first-hand what our chefs learn. I can see why they come back to their kitchens inspired. There is nothing better than the smell of freshly-baked bread,’ Geoffrey said.

‘I was thrilled to be able to work alongside my grandson, who showed a real flair for bread making. We may have our third generation of Harrison caterers in the making!’