Henrietta Inman is a skilled pastry chef and owns her own business, Henrietta Inman, specialising in delicious patisserie made with whole, natural, nourishing real food ingredients.
After gaining a distinction in the Professional Patisserie Scholarship at Westminster Kingsway College, she worked in a number of award-winning kitchens including the Michelin-starred Lanesborough Hotel.
Henrietta grew up in Suffolk, understanding the importance of using local and seasonal ingredients whenever possible in her cooking from a young age. She now lives in London where she does baking demonstrations and cookery classes, pop-ups, festivals and events, whilst revisiting Suffolk for classes, demonstrations and markets whenever she can. She accepts private commissions and collaborates with health and wellness brands around the world.
Her first book, CLEAN CAKES, delicious patisserie made with whole, natural and nourishing ingredients and free from gluten, dairy and refined sugar, was published in 2016 by Jacqui Small Publishing. Henrietta’s second book THE NATURAL BAKER includes 80 recipes, both sweet and savoury, using wholesome, wholemeal and natural ingredients and was published by Jacqui Small Publishing in 2018.
In 2018 Henrietta opened the pop-up Henrietta at Yardarm in East London. The following year Henrietta founded Wakelyns Bakery, a one hundred percent British wholegrain bakery based at the Wakelyns Organic Agroforestry hub at Fressingfield near Southwold in Suffolk.