New artisan bakehouse Quince Bakery is opening this Saturday, joining the growing band of London establishments selling top-quality baked goods. But Quince will be a little different, turning away from the classic viennoiserie in favour of a sustainable focus on recipes from the British Isles, using grains sourced as locally as possible – expect homemade Staffordshire oatcakes, yeasted buns and tattie scones.

The bakery will be run by Anna Higham,  an award-winning Scottish pastry chef and writer, who brings years of knowledge and skill. We can’t wait to visit, but first we caught up with Anna to find out how she intends to put sustainability at the heart of her business.