The Bakery, which is to open at the Pennyhill Park Hotel and Spa in Bagshot, will produce bread made from its own filtered bore hole water, and organic buckwheat, chestnut and rye flours.
It will provide the hotel guests with a wide range of bread and patisserie, including sourdough, ciabatta and focaccia.
Baked goods will also be available for residents of the hotel to pre-order and pick up when checking out. Visitors to the hotel will be able to buy goods from The Bakery at the hotel reception.
The facility will feature a large glass viewing panel, so that guests can watch head pastry chef Denis Drame, previously of Pierre Hermé and Le Manoir aux Quat’Saisons, at work.
Drame will be joined by new head baker Stephane Gliniewicz, who was mostly recently senior baker at The Connaught hotel, London.
“The development of The Bakery here at Pennyhill shows our true dedication to home-cooked produce and to food miles,” commented Pennyhill Park Hotel general manager Julian Tomlin.
“In my mind, there’s nothing worse than bread or pastries delivered by a supplier, which we cannot guarantee is baked literally just before the customer takes a bite.”
The Bakery will be available to conference delegates and will also offer bakery masterclasses for up to eight people.