Kitty Tait’s to-do list reads like a continental breakfast spread. Pistachio twirls, flaky croissants, bow-shaped pastries. She’s beating butter as we chat. Folding and rolling croissant dough on repeat. Getting into her baker’s flow state.
Tait is one half of the father-and-daughter double act who, five years ago, burst on to the artisan sourdough scene seemingly from nowhere. They took what began as a home cookery project to a fully fledged bakehouse, the Orange Bakery, in a matter of months, and garnered a cult-like social media following in the process.
For Tait, it was the act – and the art – of baking that lifted her from the depths of a crippling depression, and while evocative creations like her Marmite-laced ‘comfort loaf’ and tiramisu Danish pastries are still very much on menu, today there’s also some karmic payback at work: through her Breaducating Britain project, Tait’s on a mission to demystify baking, and share with everyone what she knows to be the many benefits of great quality bread.
