Inside new Ely micro-bakery all done from Neil's home

Several loaves and sweet treats were neatly presented where Neil will be baking inside his home in Back Hill, Ely, with all food crafted by himself. 

In fact, it was not too long since my arrival at the media launch event for Neil’s bread-making business, Bread by Neil, on March 9 that I was able to try some of his work. 

“It’s interesting to tell and sell myself through my products,” he said. 

Neil showed off some of the types of bread he will be making as part of his micro-bakery business, including The Don. (Image: Daniel Mason)

All of Neil’s breads are made from sourdough, and first on the tasting list was a slice of The Don, perhaps the simplest type of bread made from flour, salt and water. 

It tasted so much like food you could eat over again without becoming full, that I [with motivation from Neil and friend Claire] decided to take some away. 

Neil, who received approval for his baking plans from his eight-year-old daughter, also introduced me to another of his core loaves he will be launching from March 27.  

This includes The Umami Loaf, which Neil admitted is his current favourite due to its unknown flavours and versatility, and Pumpernickel’s Cousin. 

He also enlightened me on elements of the baking process itself, not just the giant tubs of mostly locally sourced flour he will use to make his bread. 

Neil hopes his idea to launch a micro-bakery will not just be a stab in the dark. (Image: Daniel Mason)

A range of bread was on offer at the media launch of Bread by Neil. (Image: Daniel Mason)

And the baker, who has worked in areas including graphic design, is hoping an idea he thought of last summer will become more than “a stab in the dark. 

“It will be a process to see what people want; it will be an exploration.” 

Customers can pre-order from Neil’s website as of March 27 and his first bake day is on April 5.