Linda Kianfar and her husband, Michael, moved into the bakery industry ten years ago. Linda says, “we’ve always both been very passionate about food and the hospitality industry.” Michael has always had a keen interest in bread, and the couple decided to set up a bakery in Newhaven in 2014. “We make everything from scratch, all the pastry products and cakes, and use a local butcher for the meat,” explains Linda. The couple’s enthusiasm and dedication paid off in 2018, when they won Britain’s Best Loaf! They were also category winner for Sussex Seeded Sourdough. In 2015, Linda and Michael, took over three bakery shops in Hassocks, Lewes and Southwick respectively. “We make all the pastries and savouries by batch-production in our Newhaven bakery,” explains Linda. “Everything is delivered to our shops early each morning. It’s baked-off at each shop which is why it’s so super-fresh.”
The couple work well together. “We both enjoy the industry but have our own niches.” Linda focuses on product development and retail while Michael deals with future planning, logistics and the production side of the business. They now employ 35 staff across head office, the bakery and the three shops. Jo is the Manager at Bake Out in Hassocks, Dolly is the Assistant Manager, and together with assistants, Maddie, Lottie and Lily, they are the core retail team.
Throughout Lockdown, Bake Out stayed open, doing deliveries of bread and cakes to people who were self-isolating where needed. “At first, we were just providing essential items, like bread, when we were allowed, we started providing coffee, hot savouries and confectionary again,” explains Linda. “Soon, Bake
Out became a friendly place to have a chat during Lockdown. New customers started coming along and before long we became a big part of the community, somewhere people could come and have some human contact and support. We feel very close to a lot of our customers.”
“Hassocks has been very good in supporting us through the Lockdowns. It’s been a real two-way thing and we’d like to thank our staff and the local community.”