Jane Lewis, The Doughnut Queen

Baker & self confessed 'Doughnut Queen,' Jane Lewis has been with us from the very start of Bird, taking part in our first photo shoot back in 2019. It's a pleasure to have Jane on board with the Bird Collective. Jane is one of the most talented bakers we know and her attention to detail is second to none.

Jane, what’s your favourite Bird item and what do you love about it? 

I love my Heron apron. I never get to dress up for occasions so it’s nice to have a pretty apron that makes you feel smart. It’s really flattering on the waist and I love the deep pockets. 

Tell us about your first food memory?

I think it’s probably sitting on the countertop watching my mum make marmalade, I’m sure I was only a toddler at the time. 

When did you start your journey in the industry? 

After having my first baby in 2009, cooking and baking really helped with my mental health.  Looking back, I think that I had postnatal depression, but at the time I couldn’t see it. Food gave me an escape and something to focus on. 

What is your go-to staple meal? 

Beef Chilli or Spaghetti Bolognese. 

What made you choose food as a way to make a living?

At first it was something I could do with my little ones at home. I could bake while they slept so it meant I could earn a little bit without having the worry of childcare. Then after doing the Five Day Bread class at the Bertinet Cookery School, I was so inspired I knew I wanted this to be my career, I just wasn’t sure how to make that happen. 

Which 5 ingredients can always be found in your kitchen? 

Sugar, flour (all types) sacks of Belgian chocolate, butter, and cheese! 

What is your most favourite project that you’ve worked on in the past five years? 

I’ve loved doing the work I’ve done for Mirabeau: dreamy cake photos with their drinks.  I did all the baking, food styling and photography myself. I’m really proud of that work. 

Where can people connect with you? 

On Instagram bakedbyJane and Facebook. @bakesbyjane on Twitter 

What are you working on at the moment?

I’m currently still baking from home for my customers but also working at a bakery part time.  

You’re gifting a cookbook to a good friend, what’s an absolute must-have? 

This is something I do with one of my friends every year. One of my favourites is the Violet Bakery book. I love everything about it. 

How do you practice sustainability in the kitchen?

My business is very small, so it’s just making sure I recycle as much as possible, and that all the packaging I use is recyclable. 

What do you listen to when you’re cooking? 

My go to would be Radio 1 on while I bake. 

Please share your favourite recipe 

 

 



I love anything with cheese, one of my favourite things at the moment is inspired by Georgina Hayden. Grilled halloumi. You simply heat the grill to high, score the blocks of halloumi in a criss-cross pattern, roughly 2cm deep and drizzle with olive oil.  Then, place the halloumi onto a baking tray under the hot grill and cook until browned and gnarly. It depends on your grill but it should take 5-8 minutes. It’s just the best.

 

Shop Jane's favourite Indigo Blue Denim Heron Apron here >>

Jane Lewis, The Doughnut Queen