RICHARD HART, CHEF, BAKER, AND CO-FOUNDER OF HART BAGERI IN COPENHAGEN PRESENTS HIS NEW BOOK “RICHARD HART BREAD” IN MADRID
Madrid, January 21st 2025. Richard Hart, founder of Hart Bageri with multiple locations in Copenhagen which has been hailed as one of the world’s best bakeries, lands in Madrid to present his recently launched book “Richard Hart Bread”.
Last November, he published his first book, a complete guide to the intuitive art of baking bread. This Friday, January 24th, Richard will present his book in Madrid, during a ‘meet&greet’ breakfast by the hand of Netflix producer Brian McGinn. During the encounter, he will share the secrets of his book and answer questions about his story and trajectory. In addition, on this occasion, he will serve a selection of his bestselling breads at Hart Bageri, accompanied by a selection of teas from The Rare Tea Company. Signed copies of the book will be available for attendees to buy.
Moreover, in the following days, Hart will take part in annual gastronomic congress Madrid Fusión, in which he will hold a talk in which he will explore the topic of “Rye Bread”. His intervention will take place on the MF Pastry stage on Tuesday 28th of January at 4.35PM.
About “Richard Hart Bread”
With more than 60 recipes Richard Hart Bread is a guide to bread making filled with all of Richard’s experience and knowledge.
By learning how to see, taste, touch and adapt, readers can find their own way to making truly wonderful bread—from blistering sourdoughs to rich rye pan loaves and more. Rather than focusing obsessively on precise formulas, Richard teaches both aspiring and seasoned bakers all his key techniques without holding anything back.
Rich in stories and Richard’s boundless enthusiasm, and through gorgeous photography, explanatory videos accessed on page through QR codes, and thorough description of methods, Richard Hart Bread provides readers with all the tools to make great bakes.
Richard Hart has been hailed by Eater as “a baker who helped shape Americans’ love for sourdough”. His instruction is geared both toward novices and those looking to up their bread game, and he leans into a casual, often cheeky voice, as he encourages home bakers to learn through practice, trial, and error.
For many techniques, process shots just aren’t enough. QR codes are sprinkled throughout demonstrating techniques such as simple methods for shaping and scoring loaves, to ensure readers have all the tools to make great bread.
About Richard Hart
Richard Hart started his career as a chef, working in fine kitchens in London but it was in San Francisco that he fell in love with sourdough bread and has since dedicated his life to baking.
He began baking seriously at Della Fattoria and later at Tartine, where he was head baker for 7 years before opening his own bakery in Denmark. In partnership with René Redzepi, he founded Hart Bageri in Copenhagen in 2018, considered one of the best bakeries in the world. Originally from London, England, he currently lives in Mexico City where he is opening his newest project—Green Rhino.
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Micaela Muro-Lara
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