Four Years of Thames Ditton Bakery
Happy birthday to us!
On 15 May 2021, I opened the doors to 16 High Street, Thames Ditton, and began my life as a baker. I had the full support of my wife and two sons - that and a loan from my uncle were all I needed. I quit my job and went all in. I called it “the release”.
Fast forward four years, and I’m still enjoying my not-so-new career. It hasn’t always been plain sailing – having to close when all the staff were struck down with Covid stands out – but it has never been boring!
People first
So, what have been the highlights so far? Undoubtedly, the people. Finding good staff is a constant challenge, especially in the hospitality industry. I’ll be the first to admit that I haven’t always got it right, but I’ve been fortunate to hire and work with some real stars over the past four years.
Many of you will remember Johnny, or Uncle Johnny, as we liked to call him. He was a close friend, a former colleague at Company of Cooks and one of our first team members. He sadly passed away last year, but I’ll never forget the pivotal role he played in the early days of Thames Ditton Bakery. Johnny had retired a few years earlier but was happiest when he was busy. He loved working in the bakery and being part of village life, and he was a regular in the local pub. He owned a business in Manchester in the early 1960s, before I was even born, and he gave me valuable insights and guidance on doing a "proper job”, as he used to say.
Emerging talent
While Johnny was a seasoned professional, Chahine was just starting out. He was our first apprentice, joining us at 16 and working on Saturdays only as he played football on Sundays. He was a powerhouse, unfazed by hard work and utterly reliable. He once went straight from a night out celebrating his A-level results to doing the early bird shift and opening! The summer before he left, he worked five days a week, had the keys to the bakery and was even running the occasional shift. He’s currently in Paris training with the multi-Michelin-star chef, Yannick Alléno, learning the way of the kitchen. I’m proud to see how well he’s doing. And to think that his career started here in our little bakery.
For me, that’s one of the most satisfying aspects of running a business – seeing people develop and excel at what they do. Todd is another prime example. He recently left us after a year to join the illustrious Dusty Knuckle bakery in the big smoke. Todd is a grafter and a gentleman, and I know he’ll do well.
Quality and consistency
Far too many talented people have worked, still work, at the bakery to mention them by name. But their contribution doesn’t go unnoticed. It’s thanks to their hard work and commitment that the bakery continues to run smoothly (most of the time!) and produce delicious bread, not to mention tasty sandwiches, savoury pastries and sweet stuff.
The drive to deliver quality and consistency motivates me just as much as the people. Don’t get me wrong. I get a buzz from developing new products like our boomerang sourdough or 48-hour sourdough. However, it’s even more gratifying to refine the process or recipe for making a Thames Ditton Bakery classic to ensure it’s the best it can be.
Nothing makes me happier than receiving compliments from our customers, many of whom have been with us since day one. Just this week, one of our regulars told me that our tinned focaccia was the best bread he’d ever tasted, and that truly made my day.
So, you see, it all comes back to the people. It’s not just the staff but our customers who inspire us to keep doing what we do, day after day, year after year. They’ve welcomed us to the village and helped us feel part of the community from the start. I’ll never take that for granted.
