Proprietors Bridget Hugo and Giuseppe Mascoli have developed a particular enthusiasm for sourdough flavours and wood-oven baking over the years. Italy's Terranean coast provided a natural focus, and the original Neopolitan sourdough Mother they use was sourced in the Bay of Naples, from a bakery on the Isle of Ischia with a bread tradition centuries old.
Clay ovens lock in the moisture of the loaves, while developing a deep, caramelised crust. The thousands of years-old experience accumulated by bakers using these types of ovens is unsurpassed.
In Brixton, Bridget Hugo has replicated the old methods with great results in her two brick Panyol ovens. She runs a young Company of enthusiastic bakers.