Resident Cook & Food Consultant
Kimberley Bell is a cook and food explorer. She founded Small Food Bakery at Primary during 2014 in order to learn the realities of being a small scale commercial food producer and is interested in how food influences culture, community and well being. Since 2016 Kimberley continues working on her long term project #shortenthefoodchain which aims to source all ingredients for the bakery directly from their producers and map the economic and social impact that these decisions make.
Small Food Bakery is focused on small batch, high quality products. All of the bread and pastries are naturally leavened and slowly fermented for up to 30 hours following a slow, old fashioned way of bread making that increases the nutrition and the flavour extracted from the grain and makes delicious bread. The bakery is open to the public on Fridays and Saturdays selling sourdough loaves, pizza, crisp breads, cakes, naturally leavened pastries, tea and coffee.
The objective is to prove that small, human scale food manufacturing business’s and direct trade will enable transition to a better kind of food economy; a resilient one that is devolved to the hands of more people, fairly valuing the contribution both of people and natural resources in the chain and celebrating diversity and flavour.
Kimberley has designed and cooked menus for several Primary events including Tasting Notes (2014), Uncanny Canteen (Feb 2015) and Uncanny Christmas (Dec 2015) to name a few.
Winners of the 2018 Radio 4 Food and Farming awards for best food producer.
You can also find products made at market stalls and independent shops around Nottingham.
Follow the bakery on Instagram @smallfoodbakery.