My Story

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".

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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.

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