Paul Hynes is co-owner and head chef in La Cote.
From him: “1 batch of Sourdough, I use a rye flour starter which has been in the kitchen for 2 years. I also make 2 batches of yeast bread daily, 1 plain white, 1 curry & apricot which I also incorporate a starter into that dough.
I also make our own coeliac bread which is a yeast bread also it is done like the curry bread but with a coeliac flour. It was important to me when starting the restaurant that all our breads be made in house and as traditional as possible.”