{"id":72519,"date":"2023-01-31T14:10:29","date_gmt":"2023-01-31T14:10:29","guid":{"rendered":"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/?p=72519"},"modified":"2023-02-01T16:00:17","modified_gmt":"2023-02-01T16:00:17","slug":"meet-the-baker-selling-real-bread-to-the-community-from-his-family-kitchen","status":"publish","type":"post","link":"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/2023\/01\/31\/meet-the-baker-selling-real-bread-to-the-community-from-his-family-kitchen\/","title":{"rendered":"Meet the baker selling real bread to the community from his family kitchen"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">The Tongwynlais man switched careers and now serves more than 100 customers a week<\/h4>\n\n\n\n<p>MICRO-BAKER Liam Nash quit his job of 20 years in procurement to open a bakery from his Tongwynlais home and now serves more than 100 regular customers a week.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-large is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-768x1024.jpg\" alt=\"\" class=\"wp-image-72571\" width=\"-360\" height=\"-480\" srcset=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-768x1024.jpg 768w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-225x300.jpg 225w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-770x1027.jpg 770w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-1152x1536.jpg 1152w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-1536x2048.jpg 1536w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-293x391.jpg 293w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-1400x1867.jpg 1400w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-scaled.jpg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><noscript><img decoding=\"async\" src=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-768x1024.jpg\" alt=\"\" class=\"wp-image-72571\" width=\"-360\" height=\"-480\" srcset=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-768x1024.jpg 768w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-225x300.jpg 225w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-770x1027.jpg 770w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-1152x1536.jpg 1152w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-1536x2048.jpg 1536w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-293x391.jpg 293w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-1400x1867.jpg 1400w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20230130_061916205_2-1-scaled.jpg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/noscript><figcaption class=\"wp-element-caption\"><strong>Liam Nash, owner of The Grumpy Baker in Tongwynlais<\/strong>. Image: Liam Nash<\/figcaption><\/figure><\/div>\n\n\n<p>Mr Nash said he had money coming in when he worked for the rail industry but no free time.<\/p>\n\n\n\n<p>So he started <a href=\"https:\/\/www.grumpybaker.co.uk\/\">The Grumpy Baker<\/a> a year ago from his family kitchen with a mission to \u201cbring real bread to local community\u201d.<\/p>\n\n\n\n<p>&#8220;Baking frees up time to spend with the children,\u201d he said.<\/p>\n\n\n\n<p>The 40-year-old has converted half his kitchen into a professional bakery with a Cardiff council food hygiene rating of five.<\/p>\n\n\n\n<p>&#8220;Apart from the odd child walking in it feels like a proper bakery,\u201d he said.<\/p>\n\n\n\n<p>Mr Nash said his love of baking dates back to his childhood when his dad would bake fresh soda bread for him each morning before school.<\/p>\n\n\n\n<p>He started baking for his family eight years ago after being disappointed with the \u201cfake bread\u201d in supermarkets that are full of preservatives. The Grumpy Baker is part of the <a href=\"https:\/\/www.sustainweb.org\/realbread\/about_us\/\">Real Bread Campaign<\/a>, a movement producing sourdough bread without any chemicals or additives.<\/p>\n\n\n\n<p>Following the death of his brother in 2020 Mr Nash felt it was the right time to set up the business.<\/p>\n\n\n\n<p>&#8220;I thought &#8216;if I don\u2019t do it now, when will I?&#8217;,\u201d he said.<\/p>\n\n\n\n<p>Mr Nash bakes twice a week using local and organic flour from Shipton Mill in Gloucestershire, and Talgarth Mill in Brecon, a restored watermill run by volunteers.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-large is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-768x1024.jpg\" alt=\"\" class=\"wp-image-72566\" width=\"364\" height=\"485\" srcset=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-768x1024.jpg 768w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-225x300.jpg 225w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-770x1027.jpg 770w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-1152x1536.jpg 1152w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-1536x2048.jpg 1536w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-293x391.jpg 293w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-1400x1867.jpg 1400w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-scaled.jpg 1920w\" sizes=\"auto, (max-width: 364px) 100vw, 364px\" \/><noscript><img decoding=\"async\" src=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-768x1024.jpg\" alt=\"\" class=\"wp-image-72566\" width=\"364\" height=\"485\" srcset=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-768x1024.jpg 768w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-225x300.jpg 225w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-770x1027.jpg 770w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-1152x1536.jpg 1152w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-1536x2048.jpg 1536w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-293x391.jpg 293w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-1400x1867.jpg 1400w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082008816.MP-1-scaled.jpg 1920w\" sizes=\"(max-width: 364px) 100vw, 364px\" \/><\/noscript><figcaption class=\"wp-element-caption\">A seedy sourdough loaf from The Grumpy Baker shop. Image: Liam Nash<\/figcaption><\/figure><\/div>\n\n\n<p>The Grumpy Baker bakes for more than 100 regular customers a week.<\/p>\n\n\n\n<p>&#8220;The business has gone better than imagined, with the rota pretty full already,&#8221; he added.<\/p>\n\n\n\n<p>Word of mouth has helped to establish the business.<\/p>\n\n\n\n<p>\u201cSocial media and the internet helps. I couldn\u2019t have done this type of business 20 years ago.\u201d<\/p>\n\n\n\n<p>He attributes part of his success to keeping his costs down by having small overheads and no separate permanent shop.<\/p>\n\n\n\n<p>He hasn\u2019t increased prices this year but that can&#8217;t last forever during the cost-of-living crisis.<\/p>\n\n\n\n<p>&#8220;I\u2019m holding it for the moment, which customers appreciate.\u201d<\/p>\n\n\n\n<p>Customers order and pay online via his website and collect from Mr Nash\u2019s house on Ironbridge Road every Friday between 5pm and 7pm. It takes two and a half days to make the bread.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"768\" loading=\"lazy\" src=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082131692-1-1024x768.jpg\" alt=\"\" class=\"wp-image-72567\" srcset=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082131692-1-1024x768.jpg 1024w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082131692-1-300x225.jpg 300w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082131692-1-770x578.jpg 770w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082131692-1-1536x1152.jpg 1536w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082131692-1-2048x1536.jpg 2048w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082131692-1-293x220.jpg 293w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082131692-1-1400x1050.jpg 1400w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><noscript><img decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082131692-1-1024x768.jpg\" alt=\"\" class=\"wp-image-72567\" srcset=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082131692-1-1024x768.jpg 1024w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082131692-1-300x225.jpg 300w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082131692-1-770x578.jpg 770w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082131692-1-1536x1152.jpg 1536w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082131692-1-2048x1536.jpg 2048w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082131692-1-293x220.jpg 293w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2023\/01\/PXL_20220826_082131692-1-1400x1050.jpg 1400w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/noscript><figcaption class=\"wp-element-caption\"><strong>Grumpy Baker loaves cooling down in Liam Nash&#8217;s kitchen. <\/strong>Image: Liam Nash<\/figcaption><\/figure>\n\n\n\n<p>The shop stocks cinnamon buns for \u00a31.95 each, a range of sourdough loaves including a local vintage mature cheddar and chilli loaf for \u00a33.50 and ready-made fresh pizza dough for \u00a31.20.<\/p>\n\n\n\n<p>However, Mr Nash is hoping to expand this year and may sell fresh French pastries on Saturday mornings in the spring as many of his customers walk their dogs on the Taff Trail past his house early on the weekend.<\/p>\n\n\n\n<p>He is also considering setting up a stall at the weekly Riverside Farmers\u2019 Market in the summer.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Tongwynlais man switched careers and now serves more than 100 customers a week<\/p>\n","protected":false},"author":897,"featured_media":72810,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2,3,670],"tags":[],"coauthors":[8088],"class_list":["post-72519","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-news","category-tongwynlais"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.2 - 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