Tell us what’s on the current menu
SOUR POWER
After the first lockdown, popular Gloucester Road café Bakers & Co reopened as Bristol’s first and only sourdough bakery, with innovative baker Brett St Clair in the kitchen
B
akers was my go-to for brunch with my family long before I worked there,” says Brett. “So when I was looking for a new ob, it fit the bill; what wanted to do at the time was to get back into a kitchen, after almost eight years in a bakery, while still being involved with the baking side of things as well.
What kickstarted the sourdough revolution at Bakers & Co?
uring the first lockdown we worked hard to keep Bakers open and able to provide a good o ering for everyone. ithin a week people were requesting croissants, but there were no supplies of fresh yeast because of the sudden demand from home bakers. So, I went out on a limb and tried to make a sourdough croissant from our regular formula. As soon as we all
36 I BRISTOL LIFE I www.mediaclash.co.uk
tried the results, and realised it wasn’t just as good, but far better than, the usual croissant, I knew we should adapt it to everything we do. We already made sourdough bread, and if we could make a sourdough croissant to a high standard, then why not sourdough buns, brioche etc? What does sourdough add to sweet treats such as brownies and pastries?
In the brownies it balances the sweetness of the mix, and also the bitterness of the dark chocolate, so it’s got some dimensions to it; it isn’t just your usual sweet-treat sickly brownie. In the pastries it also adds dimension to everything. I love croissants as much as the next person, but usually they tend to be very one-note, buttery at best or just plain bland at worst. Like the brownie, sourdough balances out the sweetness.
The ham and cheese croissants we make at the moment are super-popular; they get garnished with a little skewer of pickles, which lend contrast to the richness. We also rotate a couple of other savoury croissants through the week. The wholewheat fruit galettes are really great, too; we don’t make them too sweet, and with the wholewheat in the pastry they work really well for breakfast or an afternoon treat that you don’t need to feel guilty about it. Any Christmas specials?
We’re going to be making as many mince pies as possible. We’re also going to be providing them for the Bristol Food Union Christmas hampers, which is great to be involved with. Also expect to see Christmas puddings and stollen, and as we’re a sourdough bakery some panettone might be in the mix as well. How early do you have to start work in the morning?
I start at 6 everyday, but as I commute from Frome, which takes about an hour, I’m usually up at 4.30 every day. How has local support been for the café over lockdown?
The support from the community has been fantastic, we’ve been lucky enough that people love and value what we do and have continued to turn out for it. The support from local businesses and other bakeries as well has been heartwarming. There’s always been somebody reaching out with encouragement in some form, and it’s kept everyone going. For more: bakersbristol.co.uk
