Coming Soon....
Pop Up Bakery & Events
at the KONZEPTLOFT
Wiesentalstraße
Nürnberg
The nourishment of the body is through food..
The nourishment of the soul is through
feeding others.
My passion is for cooking real food with soul, substance and simplicity.
I see food as a fundamental part of life, and an opportunity to provide nourishment, nutrition and joy. Capturing this moment is an art, bringing people together to share food around the table, this has been my journey.
Ingredients are the focal point of my work, where I find inspiration and that creative urge, from there everything else grows.
I source 'Demeter', sustainable grain, from small & local producers when hand mixing my traditional sourdough bread.
I follow the seasons and find inspiration from locally grown organic fruit and vegetables, when designing my menus.
I'm on a mission to re-discover the simplistic beauty of cooking and serving food.
My Journey..
'Not all bread is created equal..
I use 'Demeter' stoneground grain
to retain essential nutrients
and to bring fantastic flavour
as well as digestive properties.'
My Food Journey
Rupert Craddock
Born in the north west of England, Co founder of 'Be' Retreats and owner of 'Be Nourished Wholefoods', cooking and travelling between the Swiss Alps, South West France, Australia and most recently Bavaria in Germany.
My Journey to get here:
I've been working professionally as a chef for 20 years now. My passion for cooking started in the beautiful coastal region of Cornwall, south west England. An area abundant with superb fresh, local ingredients and artisanal producers. This was a great start to my career and where my love and respect for great food stemmed from.
I was eager to learn and grow as a chef, working in busy high end restaurants. However in the back of my mind I always had a vision of using my skills to explore and to create a great life. I made a promise to myself to work in the most beautiful parts of the world, cooking honest, simple, nutritious food to provide nourishment and joy to my guests and customers.
That promise took me to Verbier, in the Swiss Alps, and also to south west France in the heart of the Bordeaux wine region. The access to fresh local produce and the interaction with my clients in the open kitchens helped me to understand the value of eating well in a relaxed atmosphere with friends.
This led myself and Anna to begin to create the 'Be' experience. Celebrating the beauty and simplicity in cooking, and eating well with loved ones, nourishing the body and the mind, to develop a closer relationship to the ingredients and producers. Getting back to basics and benefitting from nature's medicine.
When we combined our passions, skills and ethos, 'Be' retreats was born. The benefits of a balanced approach to life lies at the heart of our retreats.
This accumulation of experience and passion led me to explore baking and in particular the pursuit of really good natural sourdough bread. The opportunity finally arrived for me to showcase amazing natural produce and providing that for the local community was the final piece of the puzzle. I opened the doors to a micro sourdough bakery on the Sunshine Coast in Queensland Australia. The small space quickly became a social hub and a valuable place providing proper sourdough bread and lots of other treats to the locals.
Fast forward three years and myself and Anna are living in Germany living the family life with a beautiful daughter Billie. I have been travelling working as a private chef in the Loire Valley and Provence in France. Now though it is time to get my hands back in the dough and to connect with our new community.
We were fortunate enough to meet Melanie & Sebastian two creatives 'bringing soul to a place' through their interior design
The sourdough journey continues...
