After more than 20 years as head of business systems at Sheffield University, Mick Saxton has launched a new career that’s very much closer to home.
Mick took redundancy a year ago and set up a small artisan bakery in the kitchen of his Endcliffe home. He gained food and hygiene accreditation and created a store room in his cellar.
He now bakes three mornings a week, supplying bread-lovers across the south-west of Sheffield.
And he is celebrating his first anniversary – which coincides with Real Bread Maker Week – by launching a series of breadmaking courses so he can share his skills with others.
All Mick’s bread is made from his own natural sourdough cultures – the oldest has been going strong for three years.
Focusing on character and taste, he uses them to produce bread from stoneground organic wheat, spelt and rye flours.
Mick is now offering to share both his cultures and his expertise with other would-be bakers.
Classes can be arranged on a one-to-one basis or for groups of two or three, with prices from £80 per person.
The day starts at 9am with introductions over breakfast and also includes lunch and a bread-sampling afternoon tea.
In addition to baking with natural leavens, students gain an understanding of how the cultures should be managed and how to develop recipes that suit their taste.
Students leave at 4.30pm with all the bread they have baked plus samples of the bakery’s rye and wheat leavens and a series of recipes to try out at home.
For more information visit the website: www.saxtonshomebakery.co.uk or call Mick on (0114) 266 6454.