If you had to predict a post-pitch career for the professional rugby player Nick MacLeod, you probably get through a fair few job suggestions before you got to ‘baker’. But the mechanical engineering graduate turned Sale Sharks and Newport Gwent Dragons fullback has thrown himself into the business with the same grit and zeal with which he used to throw himself over the try line. And as both bakers and rugby players will tell you, strong arms are an asset in their business.
Having ended his 13-year rugby career, MacLeod tapped into a talent that had long lain dormant – a natural gift for bread making, rooted in his upbringing in a family of devoted food lovers. He opened the One Mile Bakery in his home neighbourhood of Rhwibina, Cardiff in 2016 and has never looked back. Here, he makes and delivers exceptional breads, soups and jams to an ever-growing list of customers within a one mile radius. Now, for 2018, he’s joining the tutor team at Angela Gray’s Cookery School in Glamorgan to share his knowledge and expertise with keen amateur bakers from far and wide.
Nick (aka ‘the King of Crust’) will be leading a series of special all-day bakery classes over the next four months, which are now open for booking:
European Bread Classics (Sunday 11 February and Saturday 5 May) is a baker’s Grand Tour of the Continent, covering French baguettes, Italian foccacia, Nordic cheese bread and rye bread.
La Boulangerie Française (Sunday 18 March) is a step-by-step guide to recreating France’s finest, including fougasse, sourdough pain de campagne, pain d’epices, and the flakiest of croissants.
Naughty but Nice Tea-Time Treats (Saturday 7 April) sees Nick getting sweet with classic indulgences such as Chelsea buns, crumpets, doughnuts and the traditional sandwich loaf.