Modern Baker’s new range for Selfridges will include:
Modern Baker’s proprietary, 48-hour-long fermentation process is focused around creating ‘slow-carbs’ (lower glycaemic index), and is backed by a 2-year R&D programme funded by a £763,000 Innovate UK grant. This Selfridges range marks the first time that much of Modern Baker’s healthy wrapped breads, cakes, biscuits and bites will be available to consumers outside of the bakery’s highly appreciative local audience in Oxfordshire. Modern Baker Co-Founder, Melissa Sharp, said: “Provenance, Nutrition and Taste are core to everything we do at Modern Baker and we see our Selfridges range as the perfect way to kick start your healthy 2018, or as we like to call it ‘your will to health’.” 
Established around the idea that bread and baked goods can be healthy, yet still taste great, Modern Baker was founded in 2015 by Melissa Sharp and her partner Leo Campbell, after a serious illness for Melissa educated both on the connection between stress, nutrition and chronic ill health. The duo teamed up with Nottingham School of Artisan Food trained baker, Lindsay Stark, to launch a healthy baking business in Oxford, with a focus on natural, slow-fermenting sourdough methods that are optimised for gut health. Alongside their thriving Oxford bakery, café and state of the art production kitchen, Modern Baker has also released a recipe book, Modern Baker: A New Way To Bake by Melissa Sharp with Lindsay Stark, which was published in April 2017 by Penguin (Ebury Press) and will be available in the USA from 20th March 2018, again through Penguin (Avery). Modern Baker: A New Way To Bake by Melissa Sharp with Lindsay Stark is out now (Ebury Press, RRP £26) and Modern Baker’s range of healthy baked goods will be available in Selfridges stores nationwide from January 2018.