‘To know that I’m never going to know everything is really nice… I like that it’s different every day. It’s exciting’. Richard Snapes
We arrived to film him at 3am. He was already at work. We watched the rhythm of the day evolve. Nothing in this bakery happens by numbers. It relies on Richard’s skill, experience and intuition. Each different type of bread is proving at a different speed. Richard calls it ‘a weird puzzle’.
Richard supplies several local businesses in the Maltby and Druid Street area and has a stall at Druid St market every Saturday and his friend and chef Olia Hercules uses it frequently for her classes and pop ups. In fact his sourdough starter started life as pellets made from hop bloom, rye flour and a bit of water brought back from the Ukraine by Olia.
This film is a wonderful homage to real bread and to the skills and enthusiasm of Richard.
Coming soon – Richard ‘breaks bread’ with Olia and talks food and flavour.