Paul Rhodes developed a love of food at an early age and grew up helping in the kitchen of his parents’ hotel in Devon. After training as a chef he moved to London and secured a place working under the prestigious French chef, Pierre Koffmann. By the age of just 24 he had become head chef at the two Michelin-starred restaurant Chez Nico, and went on to secure a third star, for Nico Ladenis, within a year.
After a decade working in some of London’s top establishments he decided to follow his passion for baking and in 2003 he started his own bakery. That passion has never left him and today the Paul Rhodes Bakery is one of London’s leading independent bakeries, supplying hand-crafted products, made with the finest ingredients, to a range of businesses including hotels, restaurants, food service companies, airlines, major venues and smaller delis and bakery shops around the capitPaul Rhodes also has its own neighbourhood shops in Greenwich and Notting Hill.
The bakery itself is based in Greenwich and everyday creates hundreds of different bread, pastry and cake products, ranging from traditional artisan sourdough loaves and focaccia, to croissants and delicate macarons. Paul – who won the 2018 British Baker of the Year Award – remains very hands-on, quite literally, and is dedicated to using traditional methods in pursuit of perfection. To him, that is The Art of Baking.