RICHARD HART

Richard started his career as a chef, working through the ranks of fine dining kitchens from London to California.

In San Francisco, he fell deeply in love with sourdough bread and has since dedicated his life to baking the elusive perfect loaf (something he achieves once or twice a year, although the rest of the loaves are pretty good).

He learnt his craft at Della Fattoria and later Tartine, where he was head baker for 7 years before starting his own bakery in Denmark. Partnering with Rene Redzepi of Noma he founded Hart Bageri in Copenhagen in 2018. Hart now has many sites and is classed as one of the world’s best bakeries. Nancy Silverton wrote in her recent baking book - “Hart is the best bakery in the world.”

In 2023 he moved to Mexico City to be closer to his children in California, and to make his next bakery even better than the last.