Are you a radical? Or at least, are you ‘a radical baker’? If so, a new club being launched later this month might be for you…
Behind the idea of the club is Kaspar Wimberley, director of SCOOP (the Sustainable Co-Operative).
The event, taking place on 21 March at Le Tacheron Farm in Trinity, is billed as “an opportunity to share ideas and experiences and bake loaves in the bakehouse ovens”.
After filling the space with the delicious aromas of freshly baked bread, The Radical Baking Club will be joined by the Jersey Fermentation Club, for ‘an evening of good food and good company’, with a talk by Robin Sheriff, author of ‘The Science of Fermentation’ and co-founder of the Fermenters Guild in the UK.
Explaining the concept of the club, Mr Wimberley said: “It is a community-focused baking club that aims to provide opportunities for bread baking enthusiasts in Jersey to come together and share experiences, knowledge, recipes, techniques and ideas. It is open to all, welcoming both experienced bakers and those that have just started baking.
“With a “Slow Food” philosophy, we will explore the potential for baking radically nutritious, localised, sustainable and delicious bread and what this means in the local context. We will be a community dedicated to baking extraordinary bread, celebrating traditions, experimentation, curiosity and sustainable food systems.”
The club has been launched as a collaboration between The Sustainable Cooperative and Angela Jardim, who is passionate about delicious food that reflects on cultural heritage, building community and environmental sustainability. The evening also celebrates the world of fermentation, a time-honoured technique that harnesses the power of microbes to transform food.
In 2022, The Sustainable Cooperative launched the Jersey Fermentation Club, as a way of building a community of fermenters that could inspire and support one another, share knowledge, develop skills and provide the necessary resources for a culture of fermentation in Jersey to thrive.
Together with fellow fermentation enthusiasts, the 2026 Fermentation Gathering will include a communal meal, a talk by Robin Sherriff, co-founder of The Fermenters Guild in the UK and author of ‘The Science of Fermentation’. There will be a sharing table of Community Cultures and a bar of locally brewed beverages.
The Radical Bread Club and the Fermentation Club Gathering are on Saturday 21 March, 7pm at Le Tacheron Farm.
For further details, contact: Kaspar Wimberley at scoop@scoop.org.je or phone 07797 865229, or pop into SCOOP. Self-booking is possible via events.humanitix.com.
