RISING TALENT GWYN’S BAKERY PROVES IMMEDIATE HIT IN THE BISHOPRIC
Ben Lines has previously worked in Michelin star eateries across the world (©Toby Phillips Photography/AAH)
G
wyn’s Bakery opened its doors on the Bishopric, Horsham, shortly after the end of the first lockdown.
Its arrival was so eagerly anticipated that customers arrived before sunset and formed a long queue to be amongst the first to sample the new bakery. For barista Tavian Townsend, it was an experience that will stick long in the memory. “The first couple of weeks were incredible. There was a one-in, out-one system that was largely dictated by our customers. People would wait patiently, then spend a couple of minutes in the bakery, choosing what they wanted. By the time they left, there would sometimes be two more in the queue! Because of social distancing, with people needing to stand two metres apart, even a line of 20 people stretched half way down the Bishopric! Fortunately, we now have a more stream-lined system, so people are served much faster!’
Gaining Experience Gwyn’s Bakery is owned by Ben Lines, who has invested all of his savings into the business. He moved to Horsham last year, having gained vast experience working in the food industry. Previously, he has worked at Michelin-star venues including The Fat Duck, which also took him to Melbourne for six months for the launch of a successful pop-up restaurant. Stints in Oslo and London ensured Ben expanded his culinary knowledge. However, it was while working at The Snapery Bakery in London that Ben developed the essential skills needed to start his own business. “The Snapery is a wholesale bakery, supplying restaurants and cafes,” he said. “It is run by a relatively small team and working there is intense. During my time there, I was able to gain experience of working in every section of the bakery in a short timeframe. I shaped hundreds of loaves there and had a full learning
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