If you love artisanal bread and fresh pastries, the chances are high that you’re familiar with Yoli’s Bakery. Now, Nicky Cooper has embarked on a new adventure, this time in the form of La Sandwicheria.
From as early as she can remember, Nicky had the travel bug. So, when she decided to complete her chef’s diploma, she knew that a career in food would give her the opportunity to see the world. While working at the Hummingbird Bakery in London, she fell in love with the cute, cosy space and realised then that she would love to own her own bakery one day.
Nicky met her husband Coops while working as a chef on charter boats, and the two spent years working and travelling in eastern Europe. While working for a Dutch family, the couple had the opportunity to spend time on an explorer vessel. They travelled to the Svalbard islands in Norway, and all the way to the North Pole, as well as Croatia and Scandinavia. “We’re still trying to vicariously live that life,” laughs Nicky. “We want to inspire people to have out-of-the-box experiences and to stretch the limits a bit.”
Nicky’s adventures are the driving inspiration behind her new sandwich store and deli. “We wanted to really share some of our travels,” says Nicky. “When we worked for families abroad, we would go to places that aren’t necessarily on a tourist route – really authentic little restaurants and taverns – and I got so much inspiration from these places. I would find my way into the kitchen and chat to the chefs. I learnt so much from these off-the-grid places and we want to bring in those recipes and let people taste rare dishes that you don’t often get the chance to try.”
La Sandwicheria is a ‘grab and go’ concept where people can come and create their own, good-quality sandwich quickly and easily. All of the elements for the perfect sandwich are available – from the artisanal breads to the meats, cheeses, preserves and pestos. There’s also a salad bar for those looking for a light, fresh option. Most of the breads and rolls Nicky makes are vegan, because she uses what is known as a lean method, a European style of baking that doesn’t rely on eggs and butter.
The menu is extensive, and continuously changing according to what ingredients are in the kitchen. “From my experience of working on the boats, I really learnt how to use what was available and to think on my feet. And, that’s what we do now to minimise wastage. So, if we have leftover vegetables, we always think about what we can make with them, and we remain creative. The delicatessen gives us incredible flexibility, which is really fun. It’s a proper playground for someone who loves to cook and travel!”
The build-your-own idea is proving popular, but for Nicky, there’s more to it. “The concept will evolve. It’s not just a sandwich bar,” she says. “We want people to feel transported and to have something that they’ve never tasted before.” She has big plans for the space. “This is just the beginning. There’s lots more to come,” she says.
The delicatessen gives us incredible flexibility, which is really fun. It’s a proper playground for someone who loves to cook and travel.
Text: Jennifer Campbell Photographs: KAREN MACKRIDGE PHOTOGRAPHY
