As an independent, artisan bakery, everything at Patisserie Mark Bennett is hand-crafted in The Bakehouse, Poole by our expert team of bakers. A day in advance, our dough is left to ferment overnight for around 16 hours. This slow fermentation process gives our bread a depth of flavour that builds up naturally, as opposed to enhancing the flavour or speeding up fermentation with chemicals and high-energy mixers like most mass-produced, supermarket shop-bought bread.
The following day, once the fermentation process is complete, each loaf is proved, shaped and stone-baked in our state-of-the-art Polin oven. Each loaf is then checked to make sure that it comes out beautifully. So, the bread you see on our shelves each morning truly is as fresh as it comes. After all, what could be better than freshly baked artisan bread?
