My Story

Trini hops bread.jpg

I am Lisa Williams, a blooming artisan baker! My entire professional life has been spent as a creative in advertising; my latter years as creative director and copywriter. I love a good cup of coffee and I love real bread! So I followed that path with coffee training in 2009 at the American Barista & Coffee School in Portland and in Artisan Breads at the French Culinary Institute in New York in 2010 – all the while, I was still working as a creative director. But it wasn’t until a few years later in 2014 that I started to explore the business of baking real bread on a limited scale.


My father’s commercial bakery, was where my experience and technique were further enhanced. There, I learned to make his famous hops bread, sugar buns and coconut bake. In the meantime, I was also putting my learnings from FCI to good use from my home kitchen, making ciabatta, focaccia, brioche and eventually sourdough breads (from my own starter). I used this time to hone my skills and techniques on small batch orders for friends and my early loyal customers.


After leaving agency life in 2015, I travelled extensively throughout UK and Europe, teaching simple bread-making techniques —  including my perfected kneadless bread — to my friends. While in the UK in 2018, I discovered the Real Bread Campaign, which aligned with my own beliefs in the purity of the ingredients and bread making process, free from "artificial additives and undeclared processing aids".

When my father passed away later that year, I decided it was time to kickstart my microbakery in earnest, built on international standards, tastes, styles and quality, with a touch of Caribbean flavour. I envisioned the dough and the breads I made as an extension of myself and my experiences – a hint of different cultures incorporated in my formulae and techniques. To my friends, I would describe my slowly fermenting dough as my children, (when I explained my fondness and pride for the process) for I was at the mercy of their own readiness to be formed and baked; never to be rushed. I have continued to learn from others and try and improve my own skills through short courses, meeting other bakers and online research – as a promise to myself to never stop learning on my quest to rise to the challenge of becoming true artisan baker.