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Gordon’s Alive

Oct 23, 2020 | bread

Gordon’s Alive!

Eight years ago Andy Weston was given a Paul Hollywood book on bread. Since then he’s been on quite a journey. He’s done a course at Chichester College in Artisan Baking, then another course, then a River Cottage one for his 50th birthday.

All of my baking friends name their sourdough starters. Andy’s is called Gordon. Mainly so he can say, “Gordon’s Alive!” in his best Brian Blessed voice. Gordon came from Andy Tyroll at River Cottage.

From there Andy heard about Hobbs House Bakery and their King Of The Sourdough. That’s where I met him first as a fellow finalist one year. Even since I met him he’s been pushing to learn more: he was King Of The Sourdough in 2019; he has been on courses about cinnamon and cardomon loaves; he has made connections via Instagram, he’s done a course on laminated dough (stuff like croissants to you). Some of the people he has connected with are amazing bakers too.

Banjo was Andy’s nickname in the navy.

Andy did his local council environmental health certificate and started selling to friends, then to bistros and now… well now he’s selling online.

Please do go and check out his little business: Banjo’s Bread.

Here’s some images of Andy working in his bakery (yup it’s a mix of the garage at the bottom of his garden and his kitchen – but it does the job admirably).

 Andy Weston at Banjo's Bakery Andy Weston at Banjo's Bakery Andy Weston at Banjo's Bakery Andy Weston at Banjo's Bakery Andy Weston at Banjo's Bakery Andy Weston at Banjo's Bakery Andy Weston at Banjo's Bakery Andy Weston at Banjo's Bakery Andy Weston at Banjo's Bakery Andy Weston at Banjo's Bakery Andy Weston at Banjo's Bakery Andy Weston at Banjo's Bakery Andy Weston at Banjo's Bakery Andy Weston at Banjo's Bakery