One minute Q&A with baker extraordinaire, Fergus Jackson, Brick House Bread

I worked in a lovely posh deli in the run up to Christmas that sold all sorts of delicious treats. The best thing about this place was that you could eat whatever you wanted from the shop floor for your lunch. (After two weeks with me on the payroll I think they might be regretting that policy.)

On day one I tried my first slice of Brick House Raisin and Walnut Bread with some butter and over-priced Italian virgin-bee honey: love at first bite. Brick House – an artisan sourdough specialist based in south-east London – have been voted one of London’s top bakeries in the FT. Their Peckham Rye, along with having the best name ever, is current holder of the Real Bread Campaign’s London Loaf.

Photo credit: Paul Winch-Furness

All their bread is superb – and you can read more about it in their own words, here:

And there’s more! They’re opening their first Bakery Cafe in early March. Housed in an old electrical warehouse off Lordship Lane, East Dulwich, it will comprise a working bakery, shop and cafe all under one roof. Award winning sourdough, sweet things, simple breakfasts and serious sandwiches – what is not to love about that?

I asked Fergus, king of Brick House, a few quick questions – because I love bread, and I’m quite fond of questions too:

Your ideal Valentine’s meal
At home, dining out on Valentines Day is hateful 🙂
Starter: A Manhattan served with some bar snacks
Main: Steak frites, bitter leaf salad
Pudding: Rhubarb & custard (creme pat) tart

The very best thing about being a baker?
No mater how shit life gets, you’ll always be able to have good bread.

Your best cheap eat in London?
Lehore, Umberston Street, E1. The best Tandoori lamb chops and daal.

The most delicious thing you’ve eaten in London in recent months?
The crab croquetas at Barrafina, Adelaide St

What would your dream job be if you weren’t a baker?

Who’s been your biggest inspiration in your career / life?
An unassuming guy called Frank Sally. He taught me at the SFBI (San Francisco Baking Institute). He’s phenomenally knowledgeable, supportive and humble. I doubt I’d be where I am today without his help.

What’s your favourite sandwich?
There’s a deli called Rhea’s on Valencia Street in San Francisco that names all of it’s sandwiches after streets in the city. Their ‘Delores’ is the finest sandwich that ever passed my lips. Smoked peppered turkey, spicy cranberry sauce, muenster, bacon, tomatoes, red onion, pickles, pickled jalapeño, spinach, and garlic aioli on a Dutch crunch sub. I honestly think I got high from eating it.


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