Click here to register to our totally free newsletters!
A BAKER well-known in Huntly has actually scooped 2 nationwide awards.
Anne Keenan of The Culinary Kiwi Bird got her honours at the Scottish Bread Championships.
Ms Keenan, based in Insch and previously of Honesty Bakehouse Huntly, won general Reserve Champion for her Beremeal Sourdough Boule out of over 120 entries.
Her boule had actually formerly taken the Gold Award for bread made with Scottish-grown and grated grain.
The classically-trained chef likewise took home a Bronze Award for her Dark Danish Rye and Spelt Sourdough, with Pumpkin Seeds and regional Oat Stout.
She accomplished the accomplishment in the “enriched sourdough bread with included natural active ingredients” classification.
The award event was held at The Bowhouse in Fife on Saturday, February 25.
Chef Ms Keenan made the shift to bread making throughout lockdown.
Previously based at the Honesty Bakehouse, she established her micro-bakery at her Insch home after property owner Deveron Projects chose to repurpose the building.
Achieving the success so not long after rebooting her business felt “amazing”, she said.
She said: “To have achieved recognition at this level is incredible given my wee business is less than a year old.
“I was competing against the best real bread bakers in Scotland for whom I have such regard and I am so honoured to have had my work recognised.”
Ms Ritchie specialises in sourdoughs utilizing mostly Scottish grown grains, genuine breads and viennoisserie.
Originally from New Zealand, she relocated to Scotland in 2006 when she operated in the subsea market.
Looking to alter professions in 2018, she finished as a classically trained Chef from the Tante Marie Culinary Academy in Woking, Surrey.
She offers her baking at farmer’s markets throughout Aberdeenshire and Moray most Saturdays and takes orders for collection from Insch on Fridays.
