STORY: New bakery opens in Guisborough inspired by two-year-old Finn

Finn’s Kitchen offers wholesale patisserie, desserts, and baked goods. Andy Simms named his new bakery after his gorgeous little boy, Fin

It was the idea of Nunthorpe dad, Andy Simms, after his baking success during the Covid-19 pandemic.

At the start of the first lockdown, he started making Mediterranean sharers which included a wood-fired pizza, sides, and desserts for up to six people.

“We wanted to make sure everything garnish-wise was homemade,” Andy said.

“So the pickles, roasted almonds, everything we made ourselves in-house.”

Demand was quickly through the roof and locals couldn’t get enough of the luxury Italian platters.

Andy started providing local restaurants and business with patisserie work, including ones in Stokesley, Yarm, Norton, and he supplied bread to places in Saltburn too.
Due to the rising demand, Andy secured a premises at South Buck Way, which opened on Saturday, October 16.

“Because of covid, everything slowed down and prices went up for materials and trade,” Andy said.

“We struggled to get it done and it’s been a long slog, but we've reached the point where we’re open and can serve over the counter.”

He now sells patiserie, bread, and desserts as wholesale as well as having a bakery counter for customers too.

And the whole venture has been inspired by his two-year-old son, Finn.

“It’s named after our boy,” Andy said.

“When we started the business we’d just had Finn and it felt natural.

“So we decided to name the business after him.”
Since the bakery opened a few weeks ago, Finn has given his seal of approval and enjoys popping by with his mum, Vicky, to sample the brownies.

The most popular items sold so far have been the mini lemon meringue tarts and sourdough bread.

“We get people coming back for them all the time, the demand for lemon meringue tart is quite high,” Andy said.

“Everyone has been so lovely, getting to meet people has been great.”

During lockdown he was baking from his kitchen and putting in a lot of long and late nights, with little sleep.

“Trying to get 100 plus patisserie items through the oven, there were some rough moments,” Andy said.

For more information visit finnskitchen.uk