Anna Higham and Paris Barghchi to open Quince bakery in Islington

Higham, former head of pastry and Lyles and who led the bakery at Flor before becoming executive pastry chef at The River Café, and Barghchi, former operations manager at We Are Noble group, will open the community centred bakery on Islington’s New North Road.

Quince bakery will produce sourdough breads made exclusively with UK grown stoneground flour. Items will include bread, country loaves, whole grain miche and rustic baguettes alongside yeasted buns baked each morning, oat cookies, and wholegrain palmiers. There will also always be wholegrain hand-pies with a seasonal fruit filling; a tart, and a gluten-free cake available by the slice.

Savoury options, meanwhile, will include pies in chicken and ham; and potato and cheese options.

The duo are launching a crowdfunding campaign with a target of £40,000 to raise funds to help with the fit-out of the site. The money raised will go towards new fridges, a shaping table and a 90-litre diving arm mixer, as well as paint and tiles, a new floor and shelves.

Rewards for investments will range from limited-edition tote bags and a year to a pudding party for 20 people to a day of fruit picking with a picnic at Maynards Fruit Farm with Higham.

“We can’t wait to have a space to put all of our ideas and expertise into action, to make bread everyday that we know will be some of the best in the city, to bake a menu that will be inspired by the ingredients that we love, to create a model for a small business that is built on relationships and community,” they say.

“Quince will be a bakery with a commitment to joy, connection and to nourishment.”