Bridget Hugo's enthusiasm for sourdough flavours and wood-oven baking led her to found Franco Manca pizzeria with fellow roving gourmand Giuseppe Mascoli. The original Neopolitan sourdough Mother, sourced from a bakery on the Isle of Ischi, is used to kick start the fermentation of both the pizza and the bread doughs.
Sustainable 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 has replicated the old methods with great results in her two brick Panyol ovens. She runs a young Company of skilled, enthusiastic bakers.