We couldn’t be more excited to announce our newest tenant partners at Cardiff Marina – the lockdown-born start-up, Ty Melin Bakery, who are opening their doors on the 19th June.
When baker-entrepreneurs, Lance and Angharad, told us their story, we knew they were perfect to join our site at the marina. Working with local, independent companies is part of who we are, so we love partnering with a new, exciting Cardiff born company.
Lance and Angharad have a wealth of baking experience spanning 17 years between them. Lance’s baking credentials include Pastry Chef at The Priory in Bath before moving to work under the direct pupillage of master baker, Richard Bertinet. He then worked his way up to take the position of Head Baker at one of Bristol’s most favoured institutions, Hart’s Bakery. This was followed by a period as Head Baker at Harrod’s (yes, HARRODS!) newly restored food hall, where he created an entire range of new breads. Lance then spent time teaching others his baking prowes
s at Bread Ahead in Borough Market.
The second half of the baking duo, Cardiff born and bred Angharad, had studied languages at Cardiff University and wanted to combine her love of different cultures and languages with her other passion, baking. She moved to Cornwall to work for Rick Stein before an intense year of studies on the Advanced Diploma in Bread and Patisserie at the School of Artisan Food, resulting in a distinction. A stint as in-house patisserie chef at Hobbs House Bakery in the Cotswolds followed before she moved to France to run her own pastry section in a 4* hotel.
The pair’s baking paths then crossed at Hart’s Bakery where they worked together before they headed up the pastry section at Pavilion Bakery in East London. Once lockdown hit, however, the pair returned to Angharad’s hometown of Cardiff and felt it was time to put their roots down with their own business.
Along with help from Angharad’s mother, Helen, who is co-Director of the new company and delivery driver, and Angharad’s father, John, who also helps with deliveries, this is completely a family affair. Even Lance and Angharad’s three-year-old son, Archie, and Angharad’s grandmother, who is eighty, like to join in. We love this so much!
Seasonality and high-quality ingredients are a key focal point for Lance and Angharad as they believe that you must start with quality ingredients and treat them with care to produce quality products. The butter used in their pastries is made by a family run company in Somerset, who culture the butter to make it even more rich in flavour and colour. The fruits and vegetables that are used are organic and seasonal to ensure the quality and flavour is at its best. Callebaut chocolate, a top-grade Belgian chocolate, is used in all their confectionary and the flour used is organic and stoneground.
Ty Melin Bakery will specialise in sourdough and artisan bread and will include a range of specialist bakes from around Europe as the duo are passionate about different baking cultures. The pair’s signature, trademarked product, the ‘croissant bomb’, will be exclusively available from the shop. There will also be an offering of using Origin Coffee, a B Corp business based in Cornwall, so you can grab and go with a croissant in one hand and a flat white in the other.
The Ty Melin Bakery will be open for the weekend of the 19th and 20th June and then will then be open Wednesday to Sunday every week from then on.
We just can’t wait and will be at the front of the queue!
