Anna Higham - River Café Secrets, Reinventing British Baking & Why She Refuses To Sell Croissants
The Go To Food PodcastShow Notes
Why would one of London's most exciting bakeries refuse to sell croissants?
This week on the Go To Food Podcast, we're joined by the brilliant Anna Higham, the acclaimed pastry chef behind Quince Bakery and the brand-new Clementine.
Having worked in some of the world's most celebrated kitchens, including New York's Gramercy Tavern, Lyle's, Flor and The River Café, Anna has become one of the most exciting voices in British baking.
We sit down with her at Quince to uncover the secrets behind its extraordinary success, from the famous brown butter buns and oat cookies to her determination to create a bakery that doesn't follow the crowd.
Anna reveals what it was really like working alongside Ruth Rogers at The River Café, including the extraordinary kitchen budgets, spending around £1,000 a month on vanilla, and the pressures of working inside such an iconic institution.
We also discuss why she refuses to sell croissants, the problem with Instagram-driven bakeries, the worst day she's ever had in the kitchen, why pastry chefs don't get enough recognition, and how she's taking everything she's learned into her exciting new opening, Clementine.
Plus, her controversial opinions on chocolate-covered strawberries, overfilled pastries and the desserts that have changed her life.
A fascinating conversation about creativity, ambition, British baking and what it really takes to build a successful independent food business.
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