George Fuest, Baker

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I am delighted to announce that Spitalfields baker, George Fuest of POPULATIONS BAKERY has opened his first bakery shop this week, where you can buy his creations over the counter, as part of CORNER SHOP at 7 Arundel St, WC2R 3DA.

George Fuest by Patricia Niven

A while ago, I was intrigued to hear of a baker running a solo bakery from a shed in the backyard of a house in Fournier St by the name of Populations Bakery. Orders could only placed online, I learnt, and collected from the front door direct from the baker George Fuest on Friday. So in January I ordered Galettes des Rois, without any expectation but as a treat to lift my spirits in the first weeks of New Year, only to be astonished by the sophistication and accomplishment of these sweet treats.

Over the year, a stream of delights followed including a magnificent Simnel cake at Easter and an unforgettable birthday cake – all evidence of a truly outstanding talent in baking. In December, I happened to meet George one cold morning in the cycle lane in Westminster just below Big Ben as it struck nine. He was on his way to make deliveries but he stopped his bike and handed me a mince pie. It was my first Christmas moment and was spoiled because I could imagine any other being as good as George’s.

Contributing photographer Patricia Niven & I joined George for a session in his bakery to see for ourselves what goes on. George baked loaves of bread, croissants, danish pastries and pains au chocolate with an ease which belied his precision and expert judgement, while he explained to us how and why he conjured his bakery into being in the house where he grew up.

“Even before Lockdown I used to make a lot of bread and pastries. When I left university, I was trying to start a website and to finance that I worked as bike courier for Little Bread Pedlar delivering pastries to coffee shops. That was when I realised I just really enjoyed eating pastries and it inspired me to start baking.

I started working at a coffee shop as a barista because I wanted to get into the coffee industry. But then, when Lockdown happened, I started baking a lot more regularly and delivering to friends and family, mostly as a way to have something to do, to get out on my bike and go and see people, delivering supplies. Then I did some charity fundraisers because people wanted to pay for my pastries but I did not think they were good enough, so I asked people to make donations to charity rather than take money from them. And it grew from there.

I was attracted to the mission of a bakery employing heritage grains, supporting farmers that are focussing on regenerative agricultural practices. I realised I really wanted to be a baker. I am interested in being the middle person between the farmer and the customer, and promoting this approach to baking.

During Lockdown I could get on my bike and deliver direct. I used to bake though the early hours of the morning and then be cycling around London for six or seven hours a day. Now people come and collect, and I have some drop-off points around London.

I am self taught though a lot of trial and error, and a lot of reading recipes. And I did work experience at Flore Bakery in Bermondsey and at Landrace Bakery in Bath and I did holiday cover at Toad Bakery in Camberwell. I learnt a lot that way.

When you work with specialty grain, there is a lot of trial and error anyway because you can only learn how to interpret the flour by working with it. With modern cereals, you get this complete consistency that industrial processes require – they want the baking to be the same every time.

That is not the case with heritage grain where you can get different characteristics from field to field, so every sack of flour can be quite different which means you are always learning – as a baker – the properties of the grain and what you can do with it. The baking tastes better. In commercial production, there is no requirement for flavour. Modern wheat is roller milled which strips off a lot of elements of the grain but, with stoneground, the entire grain is ground.

I call my bakery Populations because it focusses on genetically diverse wheat. With modern wheat you get a monoculture where every plant is genetically identical which makes them vulnerable to infections and pests, so they require a lot of pesticides and herbicides which are oil-based chemicals. With populations-diverse wheat, you have a blend of many different wheats which are grown in the same field and the seeds saved, and the process is repeated again and again. This creates a complete genetic diversity in the crop and it will be different in every part of the country because it will adapt to wherever it is grown.

This may sound like the past, employing traditional methods and not using modern fertilisers, but it is also the future because it is the way crops need to be grown to reduce our dependency on fossil fuels and start regenerating the land.

When I am baking, it is a lot of hours work. When I started out, I did not have many customers so I would be cycling seventy kilometres a day to deliver bread and pastries, after five or six hours of baking beforehand. It kept me fit but it was not really sustainable.

I would love to open a community-based coffee shop and bakery, and I am also enjoying small scale wholesale. This Christmas I am making mince pies for ten select coffee shops in London and it is lovely to get the feedback.

There are so many things I enjoy about this work. I love the challenge of woking with different grains and learning new methods. I still enjoy eating the pastries and my bread too!.”

Sough dough loaves

Croissants

Pains au chocolate

George Fuest

Photographs © Patricia Niven

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