This is the first time in 15 years the owner has been interviewed.
It is, however, likely that you enjoyed one of his culinary creations at a staggering range of cafes and restaurants across the city or at his Southside shop, the Big Bear Bakery.“Actually this is the first time in 15 years that I’ve been interviewed.
He said: “One night, when I was working at a bar in Bristol, I asked the chef if I could do a couple of shifts.“After that, I worked a couple of seasons in the Alps and New Zealand before moving back to“I started working with a friend who owned a catering company and decided it was something I would like to try for myself.
The Sinclair Drive spot was an instant hit with locals and soon became synonymous with the long queues which were guaranteed to form in anticipation of opening time come rain or shine.Regulars will no doubt recognise his wife and co-owner of the bakery, Dominique, who is responsible for front-of-house duties.
Reflecting on his growth as a baker, Ian said: “A few years ago I read an article somewhere that said in order to be a true baker you had to be able to make a baguette, a brioche, a croissant and a loaf of bread.
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