A BAKER who honed her skills while living in a campervan is looking to bring her organic treats to the people of Herefordshire.

Phoebe Boulanger recently moved to a custom built bakery in Presteigne, after a lifetime of baking.

Ms Boulanger makes bread, croissants, pains au chocolat and other pastries from organic ingredients.

Her organic flours come from Shipton Mill, and she is beginning to develop a relationship with local grower and miller Chapel House Farm in Craswall, near Hay-on-Wye.

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She was raised on a small, off-grid hill farm near Llanfair Careinion in Mid-Wales where the family grew a lot of its own food and baked bread.

When asked about the similarity between her name and her profession Ms Boulanger said that she had made bread in one form or another for most of her life and has always had the sense that baking it was part of her world.

She said: "I learned bread making at a very young age and have carried that on wherever I have lived.

"Both my parents baked; I started making bread as a teenager, taking on some of the home baking responsibility at weekends.

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"I’ve baked my own bread since then, even when living in a campervan."

While working at Andy’s Bread in Llanidloes, Ms Boulanger began to dream of setting up her own bakery.

She said she has moved around a lot during her adult life and has worked as a bookseller, as a market gardener and gained a degree in nutrition as a mature student.

Ms Boulanger said: "Working for myself as a baker, running my own business finally seemed to make sense."

Her creations can be found at Presteigne Farmers Market on the first Saturday of every month, the Grapevine food shop and the Border Bean Cafe in Kington, and the Leominster Farmers Market on the second Saturday of each month.

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