After working for almost 20 years as a chef, executive chef and chef consultant, Curtis Stewart has taken on a whole new challenge in the form of Trentham Bakehouse. Originally…
After working for almost 20 years as a chef, executive chef and chef consultant, Curtis Stewart has taken on a whole new challenge in the form of Trentham Bakehouse.
Originally from Manchester, Curtis now lives in Stoke with his partner Jenna and two young children. When the previous baker at 8 Atherstone Road – Dave – retired last summer after 22 years running The Bread Basket, Curtis and Jenna stepped in to take it on. A lot of Dave’s regulars still come in for their daily bread, or a sandwich and a chat, which has helped smooth the transition. But as far as Curtis is concerned there’s still a way to go.
“We’ve rewired, we’ve taken out walls, we’ve got new flooring down and new tiles going up,” he tells Sauce. “It’s been hard because we’ve not been able to close. I’ve been working on it in the afternoons, evenings and at weekends. My day starts at 3:00, and I’ve been here until 22:00 or 23:00 most nights, which is a bit mad.”
Curtis would like to grow organically, recruiting more staff so that their production volumes and product range can increase. As of March, The Slamwich Club on Hanley’s Piccadilly were the bakery’s only trade customers, but that side of the business is set to expand too. Curtis also has plans to introduce a new sandwich menu, combining his freshly baked bread with a deli-style offering of local charcuterie and cheeses. The aim is to offer something customers can’t get from the supermarket, but he recognises it will take time.
The next step is to build seating around the front of house area – a place for people to sit and enjoy a coffee (from Staffordshire Coffee, of course) and a pain au chocolat. The process of making pains au chocolat, croissants and the buns Trentham Bakehouse is rapidly becoming Insta-famous for takes three days. Stage one starts on Tuesday, so they’re ready for the weekend. With a new pastry chef on board to assist, Curtis is hoping to offer what has only been available on a Saturday, every day of the week.
“Monday and Tuesday are normally our prep days,” he explains. “We won’t normally do a brown bake on a Monday, because we are just gearing up then. Tuesday we will add a brown bake. Then Wednesday, Thursday, Friday and Saturday we do white tin loaves and bloomers, organic rye, wholemeal, toasted wheat flake and malt barley loaves.”
However, it’s the traditional twisted buns filled with anything from cinnamon sugar to Lotus Biscoff spread that are fast becoming their bestsellers.
“I’ve been to a lot of bakeries and I think there has to be something that draws you in,” Curtis says. “The bun is very versatile, but there are loads of other things that we want to introduce as well, like duck egg custard tarts and cruffins.”
Viennoiserie will be the focus – a category of patisserie which uses a yeasted (or leavened) dough. Croissants, danishes, kouign-amann and cruffins all fall into the viennoiserie category because they are yeasted and laminated. With new ideas in the pipeline all the time, it looks to be these droolworthy pastries that will set Trentham Bakehouse apart locally.
“People don’t think certain things would work here in Stoke, but I think there is a lot of opportunity for small businesses,” adds Curtis. “If you’ve got a good concept there is a good chance that it will work. Because the market isn’t saturated here, there are opportunities to do something that nobody else is doing. People are always willing to pay for things if they think they’re getting value for money.”
Do you think a bakery is seasonal in the way that other places are?
“When you work with flour and yeast it is very unpredictable. You’re working with something that is alive. You see how differently the dough reacts when the seasons change. In the summer time, your window for working with it is very small; in the winter your window is very large.”
In terms of flavours, the winter has been a time of malts and ryes, but when it comes to spring time Curtis will be looking towards wild garlic and Canadian sourdoughs as well as alternative different flours, wheats and seeds. From a pastry perspective, spring and summer will be all about the mille feuilles, pavlovas, meringues – anything that is fruit-based or fruit-filled.
“The beauty of doing this is that there’s no blueprint; you can do as you want, when you want. Consistency is the only thing I’m searching for. It is the key.”
8 Atherstone Road, Trentham, ST4 8JY