Plantissimo will run on a pop up and one-off basis, while we're looking into ways to give it more time, space and focus.
"I am fascinated with traditional leavening and natural fermentation, the way sourdough was created centuries ago, when bread was not just a centre of a family table but often a powerful force behind some important historical events. I got into a habit of bringing a loaf or two to family and friends’ homes and to my colleagues, which they loved, so I thought it was time to share it with more people and convert some of our home spaces into a microbakery.
I've always been interested in where my food comes from. When I became vegan about 13 years ago, I quickly learned the importance of reading the labels and recognising “dark patterns” of industrial scale food production. On the other hand, living in London, I discovered fruits, vegetables, pulses, herbs and spices I never knew existed - it’s a privilege to be exposed to food from all over the world and be able to be creative with it.
When you care where your food comes from, how ethically it is produced, what has been involved, how much it impacted the planet and how healthy it is, any small action of reclaiming dinner on your plate and bringing it from industrial scale into an individual human level: planting some seeds, making your own food, sharing with community - feels like the right thing to do. My aim is to bring this sense of caring into Plantissimo bread, focusing on flour, seeds, herbs and other ingredients that come from some brilliant British producers.
Naturally leavened Plantissimo bread is created with my own starter and slowly fermented: often for over 20 hours and in cane baskets. Minimal waste and compostable or reusable materials are a priority. Everything created at Plantissimo is vegan."
Essence magazine, issue 98, published Jan 2019