Saturday, September 20 – 9:00 – 12:00 | Breakfast with Helen Evans (Eric’s Bakery, London) and Matteo Serpi

English artisan leavened products prepared by Helen and Matteo, special guests at B.’s house, Caffè Santa Romero and Wilden Herbals infusions.

A special opportunity to taste the English leavened products of Helen Evans, founder of Eric’s Bakery in London, her small but popular bakery in south-east London, opened in 2023. This is where Helen insists on the judicious use of wholemeal flour in all her baked goods, which creates “infinitely tastier” pastries. Helen is also committed to supporting more resilient farming practices and farmers and millers who share her love of fresh, tasty flour.

The coffee is from the artisanal roasting company Santa Romero, which Gabriela and Francis founded in 2022. They import green coffee from Colombia, Gabriela’s homeland, which they personally select by visiting producers. It is roasted slowly and carefully. Sustainability, quality and taste are their pillars.

Wilden Herbals have been by our side since the beginning and are now at home. In a fast-paced world, Wilden chooses to slow down, embracing the value of time. It advocates a conscious pause, to fully savor the most authentic and natural ingredients of life. This is why we chose each other.

Breakfast will be held on the Terrace of House B.

GUESTS

Helen Evans: Helen’s career in cooking and baking has taken her around the world. After two years in the kitchen in Paris, she decided to try her hand at baking, taking a job at a sourdough bakery in Melbourne, Australia. Soon after, she found herself serving as Pastry Manager at the renowned El Pan de la Chola in Lima, Peru. After moving to London, she oversaw production at Flor Bakery, where she perfected a new approach to dough that embraced ancient grains grown in Britain.

Matteo Serpi:
Matteo is a chef and baker with international experience. For years he has been dealing with bread, cereals, supply chain and distribution, paying great attention to the local and sustainable dimension of the food system and taking an interest in the various stages of production and processing of products and raw materials. In addition to dealing directly with the bread-making processes, she collaborates with various initiatives aimed at creating networks of aware producers/distributors and at valorising territories, communities and production circularity, including the biennial events of the UK Grain Lab in Nottingham (UK) and the meetings of the Forni e Fornai-e project organised in the Italian municipality of Monghidoro (BO) by the Comunità Grano Alto.

Includes

• A cup of herbal tea or coffee
• A sweet or savory preparation

Tickets can be purchased from the website in advance or directly at the venue. The “first come, first served” rule applies to seating. Presale can be purchased online or directly at the venue while supplies last.