As he’ll readily admit himself, Barry Hawthorne is ‘not your average baker.’ From his trademark lunchbreads, with fillings ranging from venison chorizo to chanterelle mushrooms, to his festive favourite of stollen, inspired by his years as an apprentice to a German master baker, his high standards, attention to detail and passion for food, certainly reinforce the notion that he is distinctively different from ‘your average baker’.
Originally from South Africa, Barry back-packed around the world, before spending a few years working in London. He had the pleasure of baking by royal appointment, during a visit by Princess Diana to The Great Ormond Street Hospital, where he was employed as a pastry chef.
Always great with customers, Barry’s enthusiasm often manifests in impromptu tours of the kitchen and indepth monologues detailing the processes and ethos behind his baking, much to the delight and surprise of visitors. Occasionally prone to having conversations with himself, he restlessly covers every square-inch of the bakery, ensuring that his perfectionist approach to baking is mirrored in kind by the highest standards of service and customer care.
In his spare time he enjoys watching sports, such as rugby and cricket, as well as relaxing in front of a movie with his wife Liza and daughter Maddy.