Cardiff based company, The Marine Group, are set to welcome their newest tenants at their Cardiff Marina site, the start-up Ty Melin Bakery, who are opening their doors on the 19th June.
Working with local, independent companies is a key part of The Marine Group’s ethos, so the family run Ty Melin Bakery was the perfect next addition.
Founders of the lockdown-born bakery, Lance and Angharad, have a wealth of baking experience spanning 17 years between them. Lance’s baking credentials include Pastry Chef at The Priory in Bath before moving to work under the direct pupillage of master baker, Richard Bertinet. He then worked his way up to take the position of Head Baker at one of Bristol’s most favoured institutions, Hart’s Bakery. This was followed by a period as Head Baker at Harrod’s newly restored food hall, where he created an entire range of new breads. Lance then spent time teaching others his baking prowess at Bread Ahead in Borough Market.
The second half of the baking duo, Cardiff born and bred Angharad, had studied languages at Cardiff University and wanted to combine her love of different cultures and languages with her other passion, baking. She moved to Cornwall to work for Rick Stein before an intense year of studies on the Advanced Diploma in Bread and Patisserie at the School of Artisan Food, resulting in a distinction. A stint as in-house patisserie chef at Hobbs House Bakery in the Cotswolds followed before she moved to France to run her own pastry section in a 4* hotel.
The pair’s baking paths crossed at Hart’s Bakery where they worked together before they headed up the pastry section at Pavilion Bakery in East London. Once lockdown hit, however, they returned to Angharad’s hometown of Cardiff and felt it was time to put their roots down with their own business.
Along with help from Angharad’s mother, Helen, who is co-Director of the new company and delivery driver, and Angharad’s father, John, who also helps with deliveries, this is completely a family affair. Even Lance and Angharad’s three-year-old son, Archie, and Angharad’s grandmother, who is eighty, like to join in.
The entrepreneurial baking duo said, “As we are a family run business, we wanted to locate our shop within a thriving community, to become an integral part of that community and we could not think of anywhere better than Cardiff Marina with The Marina Group.”
The Marine Group Director Drew McDonald said “Supporting local, authentic companies who become a real part of our communities is very important to us. As soon as we heard Lance and Angharad’s story, we knew they would be an excellent addition to our expanding quiver of top-quality tenant partner businesses.”
Seasonality and high-quality ingredients are a key focal point for the company as they believe that you must start with quality ingredients and treat them with care to produce quality products. The butter used in their pastries is made by a family run company in Somerset, who culture the butter to make it even more rich in flavour and colour. The fruits and vegetables that are used are organic and seasonal to ensure the quality and flavour is at its best. Callebaut chocolate, a top-grade Belgian chocolate, is used in all their confectionary and the flour used is organic and stoneground.
The Ty Melin Bakery will specialise in sourdough and artisan bread and will include a range of specialist bakes from around Europe as the duo are passionate about different baking cultures. The pair’s signature, trademarked product, the ‘croissant bomb’, will be exclusively available from the shop. There will also be an offering of coffee using Origin Coffee, a B Corp business based in Cornwall, so you can grab and go with a croissant in one hand and a flat white in the other.
The Ty Melin Bakery will be open for the weekend of the 19th and 20th June and then will then be open Wednesday to Sunday every week from then on.
