MILAN ENERGY,NORFOLK HOME.

Jemima trained as a pastry chef in Norfolk and London, working the kind of hours that make you either love baking or run from it. She fell harder.

When lockdown paused everything, she started Dollie's Bakery from her home kitchen — sourdough deliveries by bike, cinnamon buns to the neighbours. It grew, and grew, and now it's a deli.

"I want people to walk in and feel like they've stumbled into someone's kitchen in Bologna — one where the flour never quite settles."

Everything at Dollie's is made from scratch, from proper ingredients, sourced as locally as it can be. The rest — the mortadella, the '00' flour, the olive oil — comes straight from Italy. She's stubborn about that.