Baker now banking on pasta
SHE gave up a career as a high-flying banker to pursue a very different kind of dough.
And Alex Franks’ artisan bakery at North Yorkshire community initiative The Station, in Richmond, has proved such a hit that she is now turning her hand to a new brand of home made cuisine.
Mrs Franks, a 42-year-old mother-of-two, is setting up a second unit at The Station, which now attracts more than 340,000 visitors a year, specialising in home made pasta.
“It’s going to be really exciting to be able to offer my own variations, made on site at The Station,” she said.
Picture: Gary Longbottom.