Best baker

Aidan Monks, Lovingly Artisan, kendal, Cumbria

“Bread with northern soul” is the fitting tagline for Lovingly Artisan, an eight-year-old business occupying a converted barn at Kendal in the heart of the Lake District. This community bakery is run by Aidan Monks, who has been baking sourdough for 30 years and specialises in naturally leavened sourdough made from stone-ground heritage grains from Gilchesters Organics located two miles north of Hadrian’s Wall. All breads are fermented for at least 24 hours and award-winning flavours include cheese and chilli, and Kalamata olive. What started with a domestic oven and small mixer at home has grown into a thriving business, and Lovingly Artisan supplies high-profile restaurants such as Moor Hall and The Forest Side, as well as selling over the counter in Kendal and at markets in Altrincham. Aidan says the growing awareness of sourdough’s health benefits has helped the business’s growth – heritage grains contain twice as many vitamins and minerals as modern varieties. One of the most popular sourdoughs is made using emmer grains and kombucha, the acidity of which aids the quality of the dough and the additional nutrients and minerals. He says: “Heritage grains bring taste and flavour, and the flour is never the same because it’s milled on the farm, so weather affects it and water percentage varies. We have to change everyday to react to the flour, so maintaining a consistent product is the skill. You never know until it comes out of the oven but that’s what makes it so engaging and why we are constantly chasing perfection.” lovinglyartisan.com

Head judge Laura Rowe says: The strength of this category, standalone for the first time this year, was staggering but it was Aidan’s experience and knack for flavours – from an umami-bomb of cheese and Marmite, to a sweet spiced apple – that really shone for us. Aidan’s also just announced new full-day Sunday sourdough workshops for 2020 in Kendal and Altrincham, for just £95 (plus VAT).