Gerrys Artisan Baking is run by me: Gerry Oakley.

I like to teach about slow fermented sourdough breads and bakes that are nutritious as well as tasting great. I have a Diploma in Patisserie from The Cordon Bleu and am a teacher at Bread Angels.

Slow fermented breads with just 3 ingredients of flour, water and salt improves digestibility as well as creating a loaf with amazing texture and flavour.