“Britain has some of the best milk in the world. The equipment and machinery I decided to bring from Italy, and for the know-how I brought one or two guys. So instead of bringing the product from Italy, I thought, I’ll import the experience and make it right here.”
Under a railway arch in the capital, Husk & Honey has been bagging blends of quinoa and buckwheat, chai spiced mulberry, and chocolate and bay leaf granola since 2015. Provenance, fair farming and community spirit have always been at the heart of Hedie’s business.
Read MoreHaving spent the majority of her childhood in Hong Kong, it’s perhaps unsurprising that Katie found herself gravitating back towards the flavours of Asia. White Mausu started life with a peanut rayu, before black bean and cashew crunch joined the condiment family.
Read MoreKneaded and twisted in her parents’ north London kitchen, Talia’s babkas are a far cry from the ones she grew up eating. A self-confessed “flavour maximalist”, she swirls her eastern European dough with generous amounts of cinnamon, chocolate, and tahini.
Read MoreFrom a small village near Perugia, Italy, to the UK’s capital, Sophia learned everything she knows about gelato from her grandmother, Elsa (and, of course, consuming copious cones over the years), to start Nonna’s Gelato.
Read MoreWith La Latteria, southern Italian native Simona has created London-made artisanal mozzarella that redefines how many think of her homeland’s iconic cheese – made overnight to order, and delivered fresh first thing.
Read MoreWith an ethos of “waste not, want not” and savouring the seasons, it’s no surprise New Zealand-born Kylee turned to preserving, from baked peach and vermouth jam to whisky carrots.
Read MoreReviving east London’s smokehouse traditions from under a railway arch in London Fields, Max supplies some of the UK’s best restaurants and chefs.
Read MoreHackney Wild, seeded rye, Stockholm… With its 72-hour fermentation process, E5 Bakehouse makes some of the best bread in the British capital.
Read MoreA former furniture maker’s workshop in Bethnal Green is Phil’s playground for making six varieties of bean-to-bar, hand-wrapped dark, milk and white chocolate.
Read MorePuff, the pop-up bakery from Ravneet and fellow chef Nicola Lamb, is an ode to all things sweet, from salted chocolate-chip cookies to brioche cubes.
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