The Baker
Hello! I am Flavia, the baker behind Semola Micro Bakery. I inherited the love for good food from my sicilian grandmother ‘Nonna Maria’ who always cooked at home for all the family. I studied Photography at the University of Arts of London and worked as a retoucher for some time. I now run Semola bakery from my kitchen and I couldn’t be happier.
Bread
Sourdough bread is made of just four ingredients: flour, water, salt and time. For this reason, I only choose the best quality ingredients I can find that are organic and local.
Wildfarmed flour is made from a diverse variety of wheat grown alongside a variety of plants, grasses, and legumes. This method of growing provides a nutty, depth of flavour full of nutrition, not available from a single strain, while constantly improving the soil in which they are grown. Their regenerative flour is grown without the use of chemicals, in a system that prioritises soil health and increases soil biodiversity.
Cornish Sea Salt is completely pure and natural, hand-harvested from the clearest ocean waters in Cornwall.
The Bakery
This is where the magic happens! Everything is handmade in my beautiful kitchen in Northfields, Ealing. Here you can find me baking happily every day. The Rofco oven is at the heart of the bakery, it is a belgian oven made for bread baking that heats three baking stones which are essential for an excellent oven rise and crunchy crust.