Photography: Danny Evans, Words: Genuine Jersey/Andy Hougardy
Andy Hougardy of Andy’s Artisan Bakes has spent the majority of his working life from the age of 15 in the hospitality industry, mostly as a chef but also in restaurant and hotel management. That’s 38 years of experience (we’ll let you do the maths) many of which he’s spent perfecting the art of baking sourdough and other delicious goodies which you can now buy from him directly and at places like Brooklands Farm shop in St Brelade’s.
Can you tell us your baking story, how did it all start?
My relationship with Jersey started like many others, after a short visit to the island in 1984, while on a rugby tour, loving the sandy beaches, clear blue sea and duty free beer, it enticed me to return a year later to work.
I left the island in 2000 to undertake a business degree but always come back to the island during my breaks. During my time at university I would undertake work as a relief chef across South Wales and the West before moving to Chamonix, France for two years to manage hotels. As the manager, I would also be in the kitchen once a week covering the chef’s day off, and this seemed to reignite my cooking and baking passion.
After a successful business venture in Wales, I was persuaded to return to Jersey by my girlfriend in 2008. We married the following year and I took on the Herb Garden Cafe, set in the beautiful gardens at Samares Manor, baking cakes and making pastry everyday. This was where I started to experiment making sourdough bread, when the lightbulb moment went off, loving the use of simple ingredients (flour, water and salt) to produce something so good.
Baking became a bigger part of life after my wife and I bought the lease of St Aubins Cafe, which we renamed Fort View. During the 10 years at the cafe, I developed many cake, pastry and bread recipes, however it was during COVID lockdown I took it to another level baking all our bread rolls and loaves we used each day along with the cakes, doughnuts and sourdoughs breads, however, there was not enough hours in the day to make everything, so temporarily, I stopped making the sourdough. Thoughts of opening a bakery grew from the success of the cafe.
What’s your favourite thing to bake?
The next developing recipe is always my favourite, currently I am experimenting with Sourdough Ciabatta. When toasted and filled with cheese or anything, it’s just heavenly. I have also been trying out Maritozzi, which is a roman cream bun with a cappuccino cream filling, topped with roasted hazelnuts.
What inspires your bakes?
My garden produce inspires me, tomatoes, plums, strawberries, blueberries, courgettes etc etc. and, of course, my herbs. Also flicking through the pages of my 50/60 cooking and baking books is a huge inspiration, trying to emulate or better the printed recipe is a constant challenge. I do often get requests from customers too, if it’s doable I’ll give it a go.
Why did you choose to become a Genuine Jersey Member?
Being a Genuine Jersey member gives my business a stamp of authenticity, one I’m very proud of.
Where can people find Andy’s Artisan Bakery goods?
Currently I can be found via Facebook (Andy’s Artisan Bakery) and I take orders via direct messages. In the new year I will be looking at distributing and making my products more available. I also supply ‘Me and the Farmer’ at Brooklands Farm Shop with sourdough bread every Thursday, Friday and Saturday.
How often do you bake?
Thursdays, Fridays and Saturdays.
@andys
