Wild Yeast Bakery is run by two breadnuts with generations of bread history behind them. We ran Wild Yeast as a trade bakery for nearly three years before stopping regular commercial baking, for family reasons.

Basically, we're both passionate about good bread. We like to make it, eat it, and bore anyone rigid who's silly enough to stand in one place for too long and listen to us talk about it.

Simon comes from London and now lives in Cardiff. His great aunt Sophie was a Russian Jewish emigré and Simon remembers squeezing into her tiny kitchen in the East End, where she would perform the most amazing baking feats. Eastern European bread and cakes are one of the key influences for Wild Yeast.

Simon is also a consultant and a director of f3 - the local food consultants. He believes strongly that traditional food production has a profound effect on health, and that trading locally helps everyone in the local economy. Simon runs bread courses and advises restaurants.

Peter is from East Germany, where good bread and sourdoughs are as important as life itself. His grandmother was a great baker and would spoil the family with all kinds delicious treats, some of which we try to copy today at Wild Yeast - in fact, we apply the 'Peter's grandmother' test to all our baking - if she would have liked it, it's OK.

Later on, when working on a biodynamic farm near Berlin, Peter first began preparing sourdoughs, helping the farmer's wife bake rye bread using freshly milled flour from organic grain grown on the farm. Peter now works as resident baker in a Camphill community for adults with learning difficulties.