Welcome Back to Workshop Wisdom.
At Hiut, we've always believed in doing one thing well.
Workshop Wisdom is our way of celebrating those who do the same.
This time, we sat down with baker and writer Jack Smylie Wild.
The hands behind Bara Menyn.
A sourdough bakehouse in west Wales.
Jack swapped philosophy books for flour bags.
Ideas for loaves.
For him, bread is more than food.
- It's community.
- Ecology.
- Culture.
This year, he grew his own wheat.
Milled it fresh on a Vermont stone mill.
Good things take time.
His favourite tool?
A century-old French bread paddle.
Worn smooth.
Still pulling loaves from the heat.
His advice?
- Work hard.
- Rest when you need.
- Quality over quantity.
"Don't wait to start to live," he says.
We left inspired.
And we hope you do too.
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