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 Tartine helped 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. Many have commented on the overbearing spousal PR campaign and the relentless promotion of Richards baking ability detracting from the bread. Part of the magic of what makes Richard compelling is actually in his restraint and his unwillingness to shout about his own skills. Over promotion feels incongruent, and forced. We’ve left charming on social media and and it has reached into toe-curling territory, and even in Richards new book, the bread appears to have made fewer public appearances than the lady promoting it. So back to the question, is Richards bread really all that amazing, was his groundbreaking work at Tartine really exceptional and was the creation of Hart Bageri his work? Vanessa spent many hours side by side with Richard Hart in the bakery, says this: “there is a kind of brilliance to his bread that doesn’t need a spotlight. It is some of the best bread I have ever eaten. His skill is phenomenal it is there in the way he handles the dough, in the restraint and intuitive understanding of his fermentation, and in his refusal to cut corners is key. He is an obessive, like me, and his bread speaks for itself—quietly, assuredly, and with remarkable depth. Richard doesn’t need to declare himself the best—and nor does anyone for that matter. But I will say this: in a world awash with overstatement, his loaves are a rare example of substance over style. For those of us who understand fermentation not just as a process but as a philosophy, his work is remarkable. He inspires and I include myself as someone who has been supported and inspired over many years. However, personally I’d prefer if just people say that someones bread is some of the best in the world. Somehow touting “best baker,” feels vulgar and this kind of approach is against everything that bread stands for. Bread is humble and about skill, connection, community, sharing, and being faithful to the art of baking. I have only ever seen Richard approach his bread with deep integrity and real skill developed from years of excellence, but when it comes to love you know what they say – opposites attract.”

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