What got you interested in baking and free from foods?
I’ve always been interested in cooking, food and flavours but really began baking when I found that I need to follow a gluten free diet. My wife has food allergies and my daughter does too, so this naturally lead to baking free-from recipes and experimenting with creating foods that we were unable to buy elsewhere.
When did you first make your famous brownies?
I think the current recipe is about attempt number 17! I tried a lot of recipes which I found in books and online but wanted to keep pushing to see how rich I could get the chocolate flavour and also pursuing a great texture. Now I make them in a range of flavours but the nutty ones are my favourites – Peanut Butter Swirl and Hazelnut Praline!
How was your first attempt at gluten free baking?
I actually used to really dislike baking as I didn’t like to follow recipes and measure ingredients. I was a bit of an “experimental” cook! Now that I create my own recipes and transform traditional recipes into free-from bakes, I enjoy the baking a lot more. I enjoy having the freedom to create.
How and from where do you source your ingredients?
From a huge range of places! I’m often limited by allergy statements and production methods but make sure that my ingredients are responsibly sourced/produced and I try to have minimal ingredients in recipes and to keep as much of a wholesome approach as baking allows.
Anything you are particularly proud of about your products?
I constantly get feedback that nobody would know that my products are free-from and many people prefer them to the so-called “normal” items that they buy.
What’s your best-selling product?
Brownies, both at events where I trade and I also wholesale locally too.
What achievement are you most proud of?
Taking the step to begin my own business and I hope that this will be a good example for my daughter to not follow the beaten track.
What are your ambitions for the future?
I’d like to have a small cafe or deli one day.
What’s your mission statement?
Just to make food that people enjoy. My favourite is when people get tippy-tappy feet when they eat something good.
What’s your favourite type of chocolate?
I’m a dark chocolate fan, particularly 85% and upwards. Combination-wise, I enjoy chocolate with nuts, ginger and coffee.
You will be able to get your hands on Bake Free’s yummy gluten-free goodies at the Exeter Chocolate Festival! If you would like to find them before then you can visit their facebook page for details of other local events.
