About the bakery...
The Bertinet Bakery
Originally housed above the cookery school, our bakery opened on Saturday mornings in 2007 in response to customer requests to buy our bread.
In September 2011 we stepped things up a gear and set up a full production bakery initially supplying a pop up shop in the Podium in Bath. In January 2012 we moved into new premises in New Bond Street Place, opening our cafe above the first shop in March of the same year. The New Bond Street shop offers our full range including patisserie. Our cafe upstairs offers a range a loose leaf teas served in vintage china tea pots and cups, toasters on the table so you can toast a bucket of Bertinet bread, breakfast bowls of coffee or hot chocolate to dunk your breakfast pastries in, light lunches and snacks.
In November 2012 we opened our second shop in the Vaults development next to Bath Spa railway station & Bath bus station offering a take away range to grab and go or enjoy inside or sitting out on the square.
Visit our Bakery page for full details of our shops & cafes, opening times & directions.
The bakery supplies a number of other shops, restaurants and hotels. See our suppliers page for more information.
Originally trained as a baker in his native Brittany, Richard Bertinet has 20 years experience as a chef and baker, as well as teaching, primarily at our own cookery school, The Bertinet Kitchen, which we opened in 2005.
Richard has written two award winning books on baking: Dough published in 2005 and Crust published in 2007. They have been translated into 10 languages in over 15 countries and have sold over 250,000 copies worldwide. Accolades for DOUGH include the IACP Best Cookery Book of the Year 2006, the Julia Child Award for the Best First Book, the James Beard Award for Best Book (Baking and Desserts) and The Guild of Food Writers Award for Best First Book. It was also shortlisted for The Glenfiddich Food and Drink Award for Best Cookery Book and the Andre Simon Memorial Prize for Best Cookery Book 2005. CRUST received a World Gourmand Award for the Best British book on Baking and a James Beard Award for Food Photography. Richard has also recently published a cookery book: COOK – In a class of your own, and his latest book PASTRY will be published by Ebury in May 2012.
In addition to teaching and writing Richard works as a consultant both for major food manufacturers developing products throughout the industry and for start-ups and smaller businesses including restaurants and artisan bakeries.
“Richard is a master of his craft.” Sunday Telegraph
“Baker extraordinaire” “spectacular” US Gourmet magazine
“Heaven for me is a slice of Bertinet bread with some butter” Angela Hartnett