The Organic Pantry

Dumouchel     Bread

Facts about our bread. We never use any chemicals or preservatives. Our bread is fat free. We use only the finest ingredients in our bread. We use high quality French flour. All our bread has a long fermentation (12-18 hours minimum)

Breads available through The Organic Pantry

Thierry Dumouchel is a talented pastry chef & baker from Normandy, who now lives & works in Yorkshire with his wife & 4 young children. He trained at a renowned food college in Rouen and the 41 year old patissier has worked in London, Paris, Sydney & Tokyo, including Hotel de Paris, Monaco, Chateaux D'Eclimont & Peletier, Paris. He was also technical director as well as senior lecturer for the world famous Le Cordon Bleu Organisation.

After meeting and marrying his Leeds born wife, Angela, Thierry Dumouchel set up his own production unit in Garforth near Leeds producing high class breads, savouries, cakes & chocolate & sugar work using state of the art equipment and staffed by a team of French craftsmen. Nine years into his business the company is already catering for some of the most prestigious hotels and restaurants in the area, including top fashion shop Harvey Nichols and Thorpe Park Hotel & Spa (part of the Shire Hotel group). Specially designed theme cakes are very popular, both sugarwork & chocolate being an important part of these designs . Chocolate creations feature throughout Christmas & Easter as well as handmade truffles & chocolates all through the year. Proud Thierry demands exceptionally high standards of his staff and of himself, & maintains impressive levels of hygiene which are apparent in his premises. He operates under strict HACCP guidelines. Thierry has recently walked away with a ?highly commended? award in the UK Speciality Bread category of the British Bakers Association awards 2005.

Staff from The Organic Pantry have received training on site at the bakery based on what the various breads are made up of including a tour showing how the bread is made. One of the key points learn?t was that Dumouchel has what is called a mother dough that is now 10 years old. This has to be looked after 24hrs a day every day of the year as a living bread. When each batch of bread is made a little bit of this is used. Unlike most british bakers that use bread improvers instead of having a mother dough. A mother dough would have been used as the norm by our ancestors and it is comforting to know that non commercial pure natural bread is still available to us.