Founder, Tony Baker, developed the uniquely sustainable, high-quality processes behind Baker’s Bacon to provide professional chefs with the ultimate option to enhance their creations. They source heritage breed pork, humanely raised without crates and fed a 100% vegetarian diet. Classically trained in the culinary arts at Brunel Technical College in Bristol, England, Tony began his career at multiple fine-dining, Michelin-starred restaurants around London. Now, he employs that same artistry and technique to the small-batch, top-quality dry-cured and double-smoked bacon he makes using heritage breed pork for Baker’s Bacon.
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