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Rachel's Bread

  • Spectrum for 8 September 2013

    Rachel Scott talks to Deborah Nation about the alchemy of bread making while actually creating a Marlborough salted chocolate in the French style. Audio

Rachel Scott began making her signature bread following her return from five years in Europe where she worked with a London based chef who was a trend setter in British food.

Rachel s Bread Sept courtesy Tessa Peach

Rachel Scott (courtesy Tessa Peach)

Now based in Amberley north of Christchurch, Rachel has adapted her home to be both a working and living environment, demonstrating her love of things well designed.

Rachel s Bread Sept courtesy Tessa Peach

(Photo courtesy Tessa Peach)

Rachel’s Bread does not come cheap and someone said it costs too much considering the holes in it. But that is the nature of air and water and a Ciabatta that is ideal for dipping in olive oil.

Rachel s Bread Sept Deborah Nation and Rachel Scott courtesy Tessa Peach

Deborah Nation and Rachel Scott (courtesy Tessa Peach)