Becoming the Best at What We Do

Anyone who tried baking sourdough during lockdown will know just how difficult it can be to achieve a loaf that scores a perfect ten across the board – and we have to commend anyone who has attempted to make a croissant at home. There are countless variables involved in creating quality baked goods, from the temperature of the room and the surface you work on, to proving times, dough handling, and even the humidity inside the oven. So, how did we go from baking cakes in our kitchen to perfecting authentic patisserie? The simple answer is cultural exchange.

Our bakery has always been an incredibly diverse workplace and a true culinary melting pot. Much of our success is down to the sharing of skills, techniques, and traditions from around the world. Over the past 25 years, Coburn & Baker has employed people from more than 40 nationalities, and today our team proudly represents 30 different nationalities. Many of our staff join us with professional training and experience from their countries of origin. In 2007, our French baker Anthony helped establish our patisserie range, laying the foundations for what has become one of our specialties. Since then, we have worked alongside skilled baking professionals from France, Italy, Bulgaria, and the UK, as well as expert cake makers from Brazil, Morocco, and England. Our sourdough team has also benefited from the knowledge and expertise of specialist bakers from Poland, France, and Italy. We take great pride in creating a menu that reflects the diverse culinary influences that have shaped our bakery from day one. Every member of our team brings something unique to the kitchen, and we enjoy collaborating to develop new products inspired by different cultures and traditions.

At the same time, we are committed to always raising our standards. We want every product we make to stand out for its quality and authenticity. That is why we have invested in specialist training from French bakers and pâtisserie chefs to refine our techniques and perfect our French pastries. We have also received training from Portuguese bakery equipment specialists Ferneto, helping us master the traditional methods used to create truly authentic Pastéis de Nata. The result is a bakery that combines international expertise, traditional craftsmanship, and dedication to bringing you something new.

So, the next time you visit our café, why not try one of our authentic pastries or artisan breads? And while you’re here, be sure to ask about the products beyond the bakery classics—you might just discover a new favourite.