Fink’s has been injecting a dose of fun and camp into north London’s bakery and cafe scene since founders Jess Blackstone and Mat Appleton launched its first cafe more than a decade ago. Seasonal cooking with an eye to ace produce – including the irreverent, tasty bakes by head of pastry Adriann Ramirez (including this limited-edition pastel cuboid cake, available from August 6 to 9 as part of Broadsheet London’s Dine Out festival) – has firmly established Fink’s as a neighbourhood institution, with five sites spread across north and, most recently, east London.
Now it’s committing even harder to its bakery remit – last year it brought all its bread-making in-house, and it’s just appointed David Wright and Hannah Frost as co-head bakers. The duo will lead the Fink’s bread and viennoiserie programme and team, “a small but mighty group of people supplying the five Fink’s locations with pastries and bread”, they tell Broadsheet. Wright is a third-generation baker who has worked across Lily Vanilli, E5 Bakehouse, The Dusty Knuckle and Pump Street Bakery and has authored two bread-focused books. Frost, meanwhile, is a naturally fermented bread enthusiast whose CV includes Pump Street and Acre Bakery.
They shared with Broadsheet what they have in store for north London’s campest cafe group.
Why did you want to join Fink’s?
Fink’s has such a bold and joyful energy that we've both been admiring from afar. It felt completely natural to jump at the opportunity to join the team when it arose! It’s a brand and workplace that feels exciting and celebratory of ingredients that taste and look amazing.
We want to create a bakery space that's welcoming of everyone, supportive and professional.
Will you be making any changes to the Fink’s bread and viennoiserie range?
We’re keen to continue to nurture the already beautiful range and guide it to evolve and adapt seasonally with the very best fruit, vegetables, dairy and grains that we can get our hands on.
Do you have any fun plans or ideas you’re bringing along?
We’re most excited to continue creating products that reinforce and celebrate Fink’s unapologetic queer identity.
Any breads or bakes you’re excited to introduce to the menu?
We’ve been discussing bringing in some beautiful seasonal topped focaccias and maybe some baguettes. I (Hannah) would also love to see some bread on the menu with copious amounts of green olives in.
Anything you’re particularly excited for people to try?
We’ve been working on a ring doughnut with a berry glaze, which we think will be really special. A Fink’s take on a classic. It will likely be pink, of course.
