Kev Shaw, head baker at CommuniBakes in Shirley, talks handling, moulding, proving and baking in our meet the chef column.
What first inspired you to become a baker?
“There were two bakeries in Fordingbridge where I grew up and I was fascinated by the processes used to create all the products. My mum picked up on this enthusiasm and arranged an apprenticeship for when I left school at Mellors.”
What was the first thing you baked for someone else?
“My first responsibility was hand moulding demi-baguettes, about 100 a night.”
“I have a three-year apprenticeship including college training, plus nearly 40 years in the baking industry.
“After Mellors in Fordinbridge, I then moved to Ringwood to develop my skills further, then to Oxford to a test and development bakery to develop my pastry skills, as the apprenticeship had focused on bread. Then to Biglands bakery in Southampton to develop my understanding of fermentation of bread and dough. Next was Butlers in Shirley to develop my confectionary skills.
“I then progressed to the famous Lyons Group as a travelling baker. I then ran my own bakery for a few years before moving to Happy Toast in Hedge End and becoming Head Baker at Communibakes more than three years ago.”
What is your signature bake?
“Granary sourdough.”
“Bread as the same base ingredients can be made into so many different products depending on how it is handled, moulded, proved and baked.”
Where is your favourite place to eat in Hampshire?
“Red Shoot Inn, Ringwood.”
What do you like to drink with dinner?
“A pint of Guinness.”
What is your culinary guilty pleasure?
“Steak and Kidney Pie – it’s comfort on a plate!”
Which key ingredient is always in your fridge?
“Cheese.”
What is your favourite Hampshire ingredient?
“Isle of Wight garlic.”
Which baker do you most admire?
“Too many to mention, been fortunate to work with many great bakers who have inspired me at each step on my journey.”
“To pass on my love of baking to the next generation.”
What do you think will be the next big bakery trend?
“Nostalgic and traditional baking. Food with basic ingredients, people are becoming aware of what they are eating and want less processed items.
“Our philosophy is to make bread using traditional time-tested methods that are as natural as possible, with the aid of some modern technology, to create a product that’s good for you and your family.”
