From Chef to Master Baker

Richard Hart’s journey began in the world of fine dining, where his understanding of flavour was sharpened in kitchens across London and California. But it was in San Francisco, at the iconic Tartine Bakery, that he truly found his calling. As head baker, Richard spent 7 years refining the art of sourdough, baking under Chad Robertson, and baked the bread that has inspired bakers worldwide. His work at Tartinehelped to elevate the simple act of baking into an art form, earning him a reputation for excellence.

Hart Bageri: A Revolution in Copenhagen

In 2018, Richard brought his expertise to Copenhagen, partnering with René Redzepi of Noma to launch Hart Bageri. The bakery quickly became part of the already established Copenhagen’s food scene, but his work certainly elevated bread in Denmark, challenging tradition with innovation. Every loaf reflects Richard’s instinct, from the quality of the grains to the long, slow fermentation that defines his baking philosophy.

Philosophy: Intuitive Baking

What sets Richard apart is his ability to connect with the dough. His approach is not rigid or formulaic; it’s intuitive. Like a musician interpreting a piece of music, Richard works with the ingredients, the environment, and the natural processes of fermentation to create loaves that are unique, nourishing, and alive.

His book, Richard Hart Bread: Intuitive Sourdough Baking, encapsulates this philosophy, offering bakers a deeper understanding of the craft. It’s a guide not just to baking, but to a way of thinking about bread that is profoundly respectful of the process.

A Global Legacy

Richard Hart’s influence extends far beyond the walls of his bakeries. His techniques, philosophy, and commitment to quality have shaped modern sourdough baking. Bakers around the world look to his work for inspiration, and his bread has become a benchmark for excellence.

Through his work, Richard has redefined what it means to bake sourdough. It’s not just about flavour or texture; it’s about creating something meaningful, something that connects us to tradition while pushing the boundaries of what bread can be.

Why Richard Hart is the Best

Richard Hart’s legacy is undeniable. From his groundbreaking work at Tartine to the creation of Hart Bageri, he has consistently set new standards in sourdough baking. His dedication, skill, and passion make him, without question, the world’s best sourdough baker.

To learn more about Richard’s work, visit Hart Bageri or explore his book for a deeper dive into his philosophy.