How It Started
I've been baking seriously for about 8 years. It started when my first son Kieran was born, deepened during COVID when my second son Owen arrived, and never really stopped. Those seasons of change gave me a lot of time inside — so I filled them with baking.
What kept me coming back wasn't the bread itself. It was the look on someone's face when you show up with a still-warm loaf, or how a focaccia has a way of pulling people around a table.
Food is one of the great connectors, and that's why Weston Bake Shop exists. Weston is a small but mighty community. My hope is that a few more good things coming out of the oven makes it even better.
“Food is one of the great connectors.”
From the early days.
On ingredients and honesty
Food should taste good and nothing should go to waste — that's the whole philosophy. Sourdough and levain are tools I reach for when they genuinely deepen flavor, not because it's on trend. Local, fresh, and seasonal ingredients matter more to me than technique for its own sake. In Crust We Trust means you can't fake delicious. The proof is in the loaf.
Meet Angus
Angus is our one-dog quality control department and the inspiration behind our logo. He holds two titles at the bakery: Chief Taste Tester and Head of Security.
Angus takes both roles seriously. He has never once passed an inspection without sampling the goods, and no delivery has ever left the house without his approval. If you see a black lab watching you from the window on pickup day, know that you've been cleared.