Mills, sugar and sourdough: PX+ programme unveiled

Bakers from across the UK and beyond will be giving presentations and taking part in discussions at this year’s PX+ Festival. 

The event – which takes place at Duchess Farm near Harlow, Essex on 17-19 August 2019 – is a celebration of the hospitality industry. Now in its second year, it will feature discussions, workshops and experiences across specialities, including bakery, butchery and mixology.

Among the bakery-related events are:

Baguette Masterclass with Thibaud Férard

  • Thibaud Férard from Foricher Mills in France hosts a hands-on baguette masterclass. Férard works closely with Foricher Mills in producing and baking with what he describes as the best of French flours.

Yorkshire Bakes

  • Exploring the potential of localised grains with Phil Clayton of York’s Haxby Bakehouse (pictured above left).

Why sourdough isn’t a fad

Porridge Bread

  • With Wing Mon Cheung, head baker of Ten Belles Bread in Paris (pictured above centre).

Rye Workshop

  • Exploring the possibilities and benefits of rye with Kate Hamblin of Oxford’s Hamblin Bread (pictured above right).

Does anyone want to talk about sugar?

  • Led by Kimberley Bell of Nottingham-based Small Food Bakery, this discussion will explore everything from policies and politics to strategies for alternatives.

“Bakery is growing, bigger and better for year two,” said PX+ Festival co-director Isabel Kelly.

“We had an amazing response from the baking community last year, both big and small bakeries, and are very lucky to have an incredible line-up of farmers, millers and bakers coming together for the PX+ Bakery for 2019.”

My Account

Most read

Social