About Simply Baked - Josie
Growing up on a farm on the Cornish cliffs, I inherited a passion for food and an interest in where it came from.
I've always worked within the hospitality industry, but didn't start cooking until I joined the team at The Galley on the Isles of Scilly when I was 18.
At 24 I began travelling, which mostly involved sailing and crewing on other people's yachts! I was very fortunate and worked with some fantastic people, including my now husband, and was able to visit many beautiful and remote places.
I spent 9 months on a Le Cordon Bleu course in Sydney before finally moving ashore and back in to full time chefing in 2010. I tried out a Michelin Starred kitchen in Bath but a couple of months was enough and I found my place at the River Cottage Canteen, with Head Chef Tom Blake, which was more to my way of thinking and cooking! Their ethos of using local, sustainable and seasonal ingredients really appealed to me. It's also where my passion for baking really took off.
In 2011 I moved to a little village called Wedmore, near Glastonbury, where alongside Tom, we opened a bustling village pub called The Swan and continued the River Cottage ethos. I had always planned to move back to Cornwall though, so when my future husband told me that he would be working in Falmouth for the next two years, I decided it was time to make the move home and joined him. Not long after, we married and started our family.
The long and unsociable hours that usually go hand in hand with chefing no longer fitted in with our family life, so I made the decision to branch out on my own and began to bake from home. It started with bread for family and friends, then a few birthday cakes, wedding cakes and before I knew it, Simply Baked was up and running!
I strive to offer something a little off the mainstream and love imaginative flavours, as well as creating something beautiful to look at. Lemon & elderflower, chocolate and local beer, chocolate and beetroot, chocolate and ginger, chocolate and anything really! Rum and ginger, honey and almond, black tea and honey, as well as all the usual favourites.