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“Bertinet Bakery, producers of natural, artisan sourdough breads, announces the launch of its new large format 1.1kg sliced Seeded Sourdough and a new partnership with Milk & More as it continues to enjoy strong YoY growth despite challenging market conditions and a declining sliced bread category (+37% YoY last year). Strong sales and marketing investment sets sights for market-defying 43% YoY growth. Whilst the company has seen rapid growth, Bertinet Bakery remains a local business at heart, and at the height of the pandemic, the bakery donated over 5,000 loaves and pastries to Bath’s main hospital.”

— Feast Magazine

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“Cookbook of the week Patisserie Maison

by Richard Bertinet”

— The Telegraph

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“Since the publication of Bertinet’s first book Dough: Simple Contemporary Bread, a decade ago, people from around the world come to Bath in the south west of England to learn cooking and baking at his school, The Bertinet Kitchen”

— The Boston Globe

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“Richard understands dough better than anyone else and that’s why his bread tastes incredible. Heaven for me is a slice of Bertinet bread with some butter; it doesn’t need anything else – the bread speaks for itself.”

— Michelin starred Chef Angela Hartnett