A FORMER engineer, sailing instructor and carpenter has launched a new business as an artisan baker.
Vaughan Collins began his working life on the construction of the Channel Tunnel and then at Heathrow Airport, before five summers of teaching sailing in Greece – he competed in several yacht races, including the America’s Cup Jubilee in 2001.
Retraining as a carpenter, he moved to Basingstoke in 2007 to take up a new job but was made redundant in 2011. He then quickly found work at a care home in Popley.
Vaughan said: “I was bitten by the cookery bug after attending a lesson at Leiths School of Food and Wine in Chiswick.”
After returning for further lessons, when a job was advertised as a second chef eight months after he began working at the care home, he took the leap, applied and got it.
He has since been lucky enough to complete experience at the Michelin-starred Chez Bruce and in Ottolenghi. Then came his passion for bread.
Vaughan, who is now 50, explained: “I had been interested in bread for some time so I attended a four-day bread and patisserie course at the Artisan School of Food and Wine in 2011.
“Since then, I have become passionate about hand-made bread and pastries. An artisan loaf contains four ingredients, flour, yeast, salt and water, whereas the majority of bought bread contains all manner of additives.”
Vaughan’s new business, through which he will teach bread-making in people’s own homes, is called An Honest Crust. He elaborated: “My inspiration came when a micro-bakery wanted to learn how to make pastries and focaccia so I travelled to the home of the owners and showed them how. On another occasion, a baking charity wanted a lesson and I have shown a few friends how to make various breads and pastries. I do the travelling, not the customer, and they will get much more personalised instruction, at a much lower price, than going to a conventional cookery school.”
You can learn to make sourdough, multigrain, baguette, ciabatta, brioche, croissants and hot cross buns, and Vaughan, who brings all the ingredients you will need, can instruct groups of up to three.
Find out more from 07986 320487 or email anhonest crust@yahoo.com.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules hereComments are closed on this article