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Creating the Modern British Bakery w/ Anna Higham

In the latest episode of the Vittles podcast, host Adam Coghlan chats with Anna Higham, a talented baker and pastry chef behind Quince Bakery and the soon-to-open Clementine café in Islington. Higham’s culinary journey began at the Gordon Ramsay Group in London and took her to New York’s Gramercy Tavern, where she was mentored by Claudia Fleming. This experience shaped her focus on using seasonal, local ingredients. At Lyle’s, a Modern British restaurant, Higham distinguished herself with desserts that were both generous and delicious, steering away from the minimalist trends of her peers. She emphasizes the use of British fruits and heritage grains, creating treats like cakes and meringues rather than trendy breakfast-style desserts. During their conversation, Higham reflects on her inspirations and the confidence she gained to start her own ventures. She also shares her thoughts on the current bakery scene in London, discussing how her establishments fit into this evolving landscape. If you’re interested in the world of baking and the stories behind it, this episode is a delightful listen. And remember, you can catch up on past episodes or watch them on YouTube!