8: The Sourdough School Podcast || Richard Hart

Richard Hart is a renowned baker known for his expertise in artisanal bread-making. He gained significant recognition as the head baker at Tartine Bakery in San Fransico and at Hart Bakery a partner of  Noma in Copenhagen, one of the world’s most acclaimed restaurants. Later, He established Hart Bageri in Copenhagen in 2019, where he continued to innovate in the field of high-quality, flavourful bread. Richard's approach blends traditional techniques with modern methods, focusing on fermentation and natural ingredients.

Collaborations with Dr. Vanessa Kimbell

Richard Hart and Dr. Vanessa Kimbell, an expert in bread nutrition, and fermentation, have worked together over the years, sharing a passion for elevating the craft of bread-making. 

1. USA (Tartine Bakery 2016 ): During Vanessa's time at Tartine in the USA, she gained valuable insights into the flour and techniques used by this iconic bakery with Richard. Vanessa found flour that mirrored the quality used at Tartine for Richard's Hart Bageri, ensuring that he could achieve the same exceptional standards of bread.
   
   
2. France: In France, Vanessa sourced flour with Foricher for Richard that matched the high quality used at Tartine. This flour was crucial for Richard as he established Hart Bageri, enabling him to maintain a consistency in flavour and texture that is characteristic of his phenomenal bread.
   
   
3. Italy (Collaboration with Gabrielle Bonci): Vanessa met Gabrielle Bonci, a celebrated Italian baker, and they baked at Mulino Marino, a well-known mill in Italy. Vanessa introduced Richard to Bonci, and over two visits, they delved into the world of Italian flour, traditional baking techniques, and the art of making panettone. These experiences enriched both Vanessa and Richard's baking repertoire, incorporating beautiful Italian methods and flavours into his own creations.
   
   
4. Denmark and the UK: In the UK, Vanessa took Richard to Heygates Mill Laboratory, where they explored flour quality and milling processes, giving Richard a deeper understanding of the ingredients he used. They also visited Noma in Copenhagen, allowing Richard to experience the innovative culinary practices of the restaurant, which influenced his baking style.

Richard is now in Mexico, to be closer to his amazing family and opening a bakery called Green Rhino. 

We hope you will enjoy this recording from Tartine in 2016