Tŷ Melin Bakery is the brainchild of bakers, Lance Gardner and Angharad Conway. The name ‘Tŷ Melin’ meaning ‘Mill House’ in Welsh’, is also the name of Angharad’s family home, where she grew up. We feel there is no name we could have chosen that is more appropriate for our ethos, a bakery where family is at the heart of it.
Lance and Angharad initially met through their love of baking and classic cars. A few years on, they have a son, Archie, and now would like to make this new venture their second pride and joy.
Lance began his baking journey under the direct pupillage of master baker, Richard Bertinet in Bath, where he worked his way up the ranks. He then furthered his career by heading up Harts Bakery in Bristol and then Harrods Bakery in the newly refurbished food hall. He has since been a teacher at Bread Ahead in Borough Market and now has returned to Wales, Angharad’s birth place.
Angharad studied languages at Cardiff University and decided to pair her love of different cultures with her love of baking. Angharad began her career in the hospitality industry by working for Rick Stein in Cornwall. Angharad went on to attend The School of Artisan Food in Nottinghamshire, where she studied for the ‘Advanced Diploma in Baking and Patisserie’ and achieved a distinction. She then went on to work for Hobbs House Bakery in the Cotswolds as an in-house pastry chef, followed by working in France as a pastry chef in a 4* hotel. Since returning to the UK, Angharad has helped to set up a number of Artisan bakeries in the UK.
The couple’s most recent combined venture was heading up Pavilion bakery in Hackney, London.
Baking was the catalyst for their meeting, their combined passion, now they want to make it their future.