One Day : Shelly Barbera - Pastry Chef and Bread baker
Location : Clerkenwell, London, UK
Profession / passion : Pastry Chef and Bread baker
Website : www.lbpedlar.com
Instagram : @shelly.a.barbera
One Day is an ongoing project sparked by the Covid-19. In the days of isolation we would like to focus on what we do best; bringing people together. Read more about the project here.
We will be posting one new day of someones life every day until we run out of contributors. See our instagram stories to experience these peoples One Day in action.
Your favourite baked good?
Buttery, flaky chocolate croissant.
What is the story behind your profession/ passion?
I started baking at home when I was about 12 years old making simple things like cookies and lots of banana bread! After university I worked for a couple of nonprofit organizations for a few years. The work was rewarding but I knew that baking was my true passion. I decided to move to NYC to pursue it professionally. I spent about 12 years there working in Michelin restaurants, hotels, and ultimately partnered with someone to open a bakery in the West Village, NYC before moving to London.
How do you want people to react to your work / passion?
I love the process and care of making pastries and bread. I love feeding people, and for me, that is another way of communicating with them. I love when someone enjoys something that I’ve made whether that food experience is new to them or it brings them back to a fond memory. That joy truly drives my passion for feeding others.
How has the current situation affected how you work?
Pre-Covid the bakery was operating at a full capacity, primarily selling to wholesale customers. With every restaurant and cafe closing, we had to pursue other routes-to-market so we could keep the doors open, the ovens on, staff employed. Unfortunately half of our staff has been furloughed, so I miss seeing some of my friends on a regular basis. It also means that those of us still baking together every day have, in a way, become closer. We’re still baking a lot of sourdough bread but not quite the volume as before. The current situation has forced us all to momentarily slow down and set a new “normal’ to our daily routine
Your greatest achievement?
Still working on it!
Describe a smell that brings back memories to you.
Vanilla and cinnamon are the scents that remind me of home (California) and of my mom’s rice pudding (arroz de leche).
Your most treasured kitchen utensil/ tool/ equipment?
My hands are my best tools and they definitely show the wear of years experience.
What was the most defining moment in your life?
Moving away from home (California) to NYC. My life took on a different trajectory and I’ve never looked back.
If you could only have one meal for the rest of your life what would it be? (3 courses and drinks)
My mom’s chicken mole, chocolate cake, coffee ice cream-and of course champagne all the way!
Your favourite ingredient?
Chocolate is one of my favorites, there are so many varieties and each has its own unique profile. It’s very versatile and can be used throughout the seasons.
Quality or Quantity?
Always quality, but it’s fun to see how far you can push quantity and still maintain a high level of quality.
When was the last time you learned something new and what was it?
My background has primarily been in pastry for 15 year. Last year I decided to move to the Bread Team at LBP and immerse myself in learning how to make sourdough bread-something that I’d never spent time doing. I’ve been learning something new everyday for the past year and I love it! I’m also enjoying working with more wholemeal and heritage grains and applying these types of flours in pastry.
A restaurant, individual, supplier, anyone in the food world you feel is doing something great and deserves a shout out and why?
Shout out to Billie and Andrew at Gilchesters- they’re still working hard milling their beautiful grain so that people across the UK can still bake!
Also a shoutout to pastry chef Hannah Catley, she moved back home to Bristol after the lockdown. She has since started a small bakery, Lockdown Loaves, from her parent’s home and now she’s delivering bread and pastry to the residents in Bristol.
How do you relax?
I love relaxing with yoga, but I need to be productive in order to feel “relaxed”. So, when I’m not working at the bakery I’m working on my business plan with hopes of opening up my own small bakery. I work on R&D of new pastry and bread items. And I also love baking something simple to share with my teammates at the bakery.
If you were forced to sit still for one month straight without pursuing your current profession, how would you spend your time?
I can’t even imagine that, but I suppose I would learn to make pottery.
What 3 ingredients would you always have in your house?
In-season fruit, eggs, butter
How do you wish to see this current situation have a positive impact on our lives?
The current situation has forced us all to slow down, for better or worse. I’d like for people to remember to take care of the things that really matter. Stay connected with family and friends even when we feel that we are “too busy” to do so. Remember to have gratitude- appreciate your health, be kind, stay positive and help those around you that may need a little uplifting.