Introducing Gradz Bakery
GRADZ Bakery was set up by Master Baker Romuald Damaz and his business partner Agnes Gabriel-Damaz who discovered a range of family recipes in the attic, hand written by her Great Grandfather, which they have developed to appeal to a more modern consumer.
The name of the bakery comes from their names - Gabriel Romuald Agnes DamaZ, they are very proud of their products and happy to put their names to it.
The Bakery has been hand crafting traditional breads with a modern taste since 2015. A ‘natural mother dough’ created 15 years ago has been the source for the sourdough breads ensuring no starter mix is added, making it easier to digest and much more delicious.
As a new chilled range, Cotswold Fayre will stock:
- Spirulina &Pumpkin Seed Bread,
- Amaranth Bread,
- Oats and Flax Sourdough Loaf,
- Rye 100% with Honey,
- Sourdough Chia Seed Bread,
- White Sourdough Yeast Free Loaf,
- Gluten Free Dark Loaf with Seeds,
- Gluten Free Dark Loaf with Sunflower Seeds,
- Gluten Free White Bread.
The range contains no added yeast, just the natural yeast created by the sourdough mother dough which makes it gentler and better for your gut. Agnes Gabriel-Damaz and Romuald Damaz have always been passionate about making healthy, delicious bread. Agnes says: “We know people love our breads for its wonderful texture and taste and now we can take it across the UK for the very first time – it is very exciting. We hope this is simply the start so more people can experience our whole range of natural continental style bread. We are extremely proud of our products and so pleased our hard work has been recognised with awards such as the World Bread Awards 2016 winner which we won in our first few months of trading, and which meant a lot to us as it is chosen by fellow bakers .”
Agnes continues: “Our breads are completely natural, with absolutely no preservatives added. We carefully select ingredients like Spirulina, Amaranth, natural honey and use only sea salt to benefit both our wellbeing and the flavour of every loaf we make. We offer a natural alternative to many of the mass produced bakery products - our Rye 100% with honey for example is yeast free and is proving really popular”.
Each numbered recipe in Agnes’ Great Grandfathers book brought back cherished memories and inspired baking ideas.
By adding their knowledge, skill and expertise, the GRADZ master bakers have developed traditional bread with modern tastes and health benefits.
GRADZ bread requires patience. The family recipes require a slow fermentation process in which the dough rises gradually for up to 24 hours. During this time flour and other ingredients are broken down eventually making the bread gentler to the digestive system and the wonderful flavour also has time to develop. GRADZ believes good food takes time to prepare and by hand-crafting their continental style bread they allow the consumer to experience the smell and taste of warm bread fresh from the family oven.
The Spirulina & Pumpkin Seed Bread from their Park Royal London bakery won the Speciality Savoury category in the World Bread Awards 2016 just as they began to sell it and was then announced as overall winner of the World Bread Awards fighting off competition from hundreds of other bakeries.
To find out more, visit the Gradz Bakery website