Made in Fulham
It never fails to surprise us what a talented bunch you Fulham folks are. Each month Urban Village Ldn introduces you to THe Fulham face behind an idea, product or business and asks them what they love about being a local resident. This month we talk to Liz Wilson from Ma Baker.
How long have you called Fulham home? I have lived in Fulham for nearly 30 years. It was quite a different place in the 1990’s, a time when you could still pick up a house for a bit of a bargain!
Tell us a bit about yourself/and your family. I am originally from Australia so London took a bit of getting used to. The weather, of course, the busyness, the polite queuing, appliances without plugs, no BYO restaurants, the traffic and flip flops! However, I have learnt to really love it, as have my three children who were all born and bred here.
What’s your favourite local haunt and why? I love the parks and being by the river. South Park is my local, and I love sitting in the little private herb garden at the back and picking some rosemary to use in my bread. There is never anyone there and it is so peaceful. I am looking forward to the opening of the parks’ new Sands End Community Centre, the design is great. I regularly walk around the bridges and never get bored by the changing mood of the river.
What is your slice of Fulham heaven and why? Being in our tiny garden, eating my freshly baked bread, with hot coffee, my lovely husband Michael, the paper and a little bit of sunshine. Perfect. I love wandering into the Middle Eastern shops on the North End Road and seeing all the gorgeous produce, the array of spices, the piles of pulses and the selection of sweet treats. Brunch at BonBon on the Wandsworth Bridge Road is lovely and it is wonderful to see them reopened and busy, and a pint and a sausage roll at the Sands End is always a good thing.
What have you missed about Fulham life during the pandemic? Like everyone, it was seeing my family and friends and though technology helped, it could not replace a hug with my kids. I really missed teaching my bread classes and having people in home and sharing the joys of bread. However I did not miss the aeroplanes, the cars and the noise of the school run. I loved the new quiet and the sounds of the birds and the bicycles pedalling by.
What local shop/service/business has helped make life easier during the pandemic? We were recommended Word of Mouth Fruit and Veg, by one of our bread customers, they deliver the best fruit and veg boxes ever. I loved it when they knocked on the door with their beautiful bounty, and it was exciting planning what meals I could make from such beautiful produce. What also made it easier was all of the lovely delivery people, especially those who were delivering my hundreds of kilos of flour. Always with a smile. Thank you. And also my wonderful customers, all over Fulham who supported our little business and ensured that we survived.
If you could do one thing to improve Fulham what would it be? Now it would be the traffic. Wandsworth Bridge Road is awful, even worse than before lockdown.
Tell us about Ma Baker and how it came to be. Ma Baker is Fulham’s only award winning micro bakery and bread school. About 6 years ago, I was at a crossroads in my life. I took a bread class and absolutely fell in love with the stuff. I volunteered in bakeries, washed up in cooking schools, talked endlessly to bakers and I baked and baked, and I read and I took more classes and I baked some more. I gave away my loaves to neighbours and friends until they said ‘Liz, stop giving it away, we will pay for it’. And they did. And then more people did. I went part time with my primary school job. And I baked some more. I started teaching bread and there is nothing like sharing something you are absolutely passionate about with others. At the end of 2015, I started my full time bread adventure, and it has been the most surprising time of my life. When lockdown hit I became a full time baker, delivering bread to those who were self isolating or vulnerable (my husband became logistics manager!). I don’t think we have ever worked harder. I have just reopened my bread school which is great. Smaller classes but it is lovely to be teaching again, and I am still baking and delivering two days a week.
What advice would you give to anyone thinking of starting their own enterprise? Be the best that you can be. Love what you do. Listen. Ask questions. Never stop learning.
What is the key piece of advice you always give to clients? Practice. Never add flour to the table when kneading. Use a shower cap to cover your dough. Every mistake is a learning opportunity.
