Rachel Scott began making her signature bread following her return from five years in Europe where she worked with a London based chef who was a trend setter in British food.
Rachel Scott (courtesy Tessa Peach)
Now based in Amberley north of Christchurch, Rachel has adapted her home to be both a working and living environment, demonstrating her love of things well designed.
(Photo courtesy Tessa Peach)
Rachel’s Bread does not come cheap and someone said it costs too much considering the holes in it. But that is the nature of air and water and a Ciabatta that is ideal for dipping in olive oil.
Deborah Nation and Rachel Scott (courtesy Tessa Peach)