Knead To Know’ with Kris from one of our favourite Cotswold bakeries, KNEAD

Hi Kris, thanks so much for taking the time to speak with us! Firstly, can you share the story of how KNEAD began and what inspired you to start baking professionally?

Since leaving school, I've always worked in kitchens - it's where I feel most at home. Over 20 years ago, I discovered my love for all things sweet and never looked back.

While working at Whatley Manor, I met John, who is now my business partner. We both shared the same passion for quality ingredients and proper craft baking. After we each moved on, we stayed in touch, and that shared vision of bringing exceptional, handmade bakes to the high street eventually became KNEAD. It grew from a genuine love of baking and a desire to create something special for our community.

We are such huge fans of KNEAD, and all things sweet for that matter. Spring is all about fresh flavours - what are your favourite seasonal ingredients to bake with?

Rhubarb is a real favourite of mine through winter and early spring. That sharp, tangy flavour paired with its beautiful bright pink colour is hard to resist - it instantly lifts any bake.

On the savoury side, wild garlic is always a highlight for us. It feels like the first true sign of spring and adds such a fresh, vibrant flavour to breads and pastries.

Sounds delicious! Do you have a signature spring bake or a treat that perfectly captures the season?

Our wild garlic, asparagus and Taleggio Danish really captures spring in every bite. It's fresh, savoury and packed with seasonal flavour - the creamy cheese, tender asparagus and fragrant wild garlic together feel like a celebration of the season.

That sounds so good. How do you come up with new flavour ideas, and what inspires your creations?

The seasons always lead the way for us. We work closely with local suppliers and let the ingredients guide what we create.

In the kitchen, we're constantly bouncing ideas around - sometimes the best bakes come from those spontaneous conversations while we're working. It's a collaborative, creative process that keeps things exciting.

For someone hosting a spring gathering, what baked goods would you recommend to impress guests?

Go for something with colour and a real sense of occasion. A rhubarb and custard pavlova always delivers that wow factor - crisp meringue, soft cream and vibrant fruit look beautiful on a table and taste just as good as they look.

Presentation is key for us here at Bramblecrest, what advice would you give for styling cakes for a spring table?

Think about height and layers - using cake stands of different sizes or elevating plates adds interest and makes the table feel abundant.

Fresh flowers are a must in spring, even simple garden blooms, and pairing your bakes with lovely crockery really elevates the whole setting. It's about creating a table that feels generous and joyful.

What does a typical day look like for you at Knead Bakery?

I try to start the day with an early morning swim - it clears my head before the busy day begins. After that, no two days are the same.

Some mornings I'm on the ovens with the team, and other days I'm in the office working behind the scenes. That mix of hands-on baking and running the business keeps it interesting.

Sounds busy! What trends are you seeing in what people want from their baked goods right now?

More than ever, people are looking for quality - proper ingredients, handmade products and a real sense of provenance. Customers are much more mindful about where their food comes from, which is wonderful to see. It aligns perfectly with what we stand for at KNEAD.

For someone short on time, what's a simple bake that still feels special and impressive?

A lemon Bundt cake is a great option. Using an all-in-one method for the sponge keeps it quick and simple. Finishing with a little zest or edible flowers, it feels fresh, elegant and perfect for spring.

For more information about KNEAD, visit https://kneadbakery.co.uk or join their online community @knead_bakery_patisserie