I came to Findhorn with the dream of co-creating a local food community to be the foundation of the Ecovillage economy.
Having always thought in fours, the ideal would be, food shop, production kitchen, café and of course bakery. This combination would meet the needs of the regional area and reflect the food we were able to cultivate.
The above picture from 1994 shows the first batch of bread made by Trevor as part of the Phoenix Bakery located in the building currently the home of La Boheme.
The bread was made from organic flour stoneground by Golspie mill and delivered to us by Highland Wholefood, a local food collaboration.
Flour, water, sea salt and either sourdough or yeasted starter, our daily magical mix.
Huge gratitude to Trevor Clarke and all the many bakers that followed to this day – 30 years of quality ‘staff of life’:
Simon Ludgate, Bill Grant, Peter McKay, Hugh Roberts, Manfred Truemann, Eian Smith, Joseph Danu, Vera Bohlen, Katharina Brocke, John Lowe, Marco Solari, Em Magenta, Jan Haetzer, Jesus Lorenzo, David Dingwall.
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- Trevor Clarke the Baker
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- Peter McKay baking bread
The wonderful bread produced and sold in The Bakehouse in Findhorn village:
Born in London, set up and ran Hansa whole foods in Guernsey 1971-78. Management lifestream natural foods in Canada/USA 1978-89. Set up organic Trading company 1989-1990. Findhorn 1990-2024.
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