From our kitchen to Ourdough
Next door to The Griffin, Bar Izzo became the setting for another local story. This one belongs to Kenny, a passion for baking and the people who helped him turn it into a bakery.
Kenny, the baker
Kenny, the bakerBefore Ourdough, Kenny was our sous chef at The Griffin. Alongside his work in the kitchen, he had a particular love for bread and pastry.
That interest had been growing for years. His sourdough starter dates back to 2014 and has travelled across Europe with him. It is still part of the story behind the bread he makes today.
There was friendship behind the baking too. Kenny first met chef Mikey Seferyński at The Grove in Watford, before joining him at The Griffin, where Mikey was head chef. Mikey’s guidance helped Kenny develop his craft. A course with Richard Bertinet took his interest in croissants and other pastries further.
A little help, a place to bake
Joe helped Kenny turn that passion into a business. With support from Joe and Mikey, Ourdough took shape in the grounds of The Griffin, alongside Bar Izzo.
It gave Kenny a place to put his baking at the centre of the day. Bread and pastry became the reason to visit, with loaves to take home and something for the walk back.
Today, Ourdough Bakery is a successful business here in Old Amersham. Its counter brings together sourdough, croissants, pains au chocolat and other handmade pastries. The house loaf remains at the heart of it.
Good bread takes time. So does building a bakery people return to. Kenny has given both the care they deserve.
Part of the neighbourhood
Part of the neighbourhoodWe are proud to have played a part in Kenny’s next step. It is a pleasure to see someone from our kitchen build a place of their own, just next door.
Ourdough has its own name, its own counter and its own story. It also shares something we value at The Griffin: people who care about what they make and how they look after their neighbours.