Bridgerton’s Golda Roshuevel on her favourite small businesses, including artistinal bakery, Imma The Bakery
Golda as well as being the star of the most streamed series of all time, is the co-owner of artistinal Oxfordshire bakery “Imma” with her cousin Tona. It’s a really beautiful industrial style bakery which also just won the best “Sourdough Loaf in the UK” at The British Baker Awards and are currently nominated for the best “Croissant in the UK” in the prestigious Isigny Sainte-Mère Awards 2024.
Amex is profiling Imma the Bakery as part of its “Shop Small” initiative which encourages consumers to go out and support small and independent businesses throughout Britain. This year, Amex has launched ‘Champion Small’ – an initiative for which Golda is a judge and passionate supporter – where Cardmembers can nominate their favourite small businesses for one of 10 x £10,000 grants.
GOLDA ROSHEUVEL’S FAVOURITE SMALL BUSINESSES
NAIFS
“This family-run, vegan bistro has a unique charm, where the warm and welcoming setting makes for a special dining experience. A delicious set meal is always a great way to enjoy the variety of flavours on offer.”
56 Goldsmith Rd, London SE15 5TN
TOAD
“You’ve discovered a gem in Camberwell! There’s something truly special about an independent bakery, especially one that draws such a crowd. The quality of the bread is exceptional, and the line is out the door and down the street. Go early!!”
44 Peckham Road, London SE5 8PX
PIPOCA
“Pipoca embodies sustainable living! Offering low-impact, vegan and organic food products, along with eco-friendly toiletries and cleaning supplies, it has a strong commitment to both health and the environment. The concept of bringing your own container and purchasing only what you need is a great way to reduce waste and promote mindful consumption.”
224a Brixton Road. London SW9 6AH
THE STORE X
“The Store X, based in London’s 180 The Strand, mergers fashion, art and design and stocks some of my favourite British brands including SS Daley and Wales Bonner.”
180 Strand, Temple, London WC2R 1EA
THE COMMON PRESS
“The Common Press CIC is an incredibly important and vibrant space in London! As the first consciously queer intersectional bookshop, it not only provides access to diverse literature but also serves as a safe haven for the LGBTQIA+ community. Creating a welcoming environment where people can connect, share experiences, and find representation in literature is invaluable.”
118 Bethnal Green Road, London E2 6DG
BLUE Elephant Theatre
“The Blue Elephant Theatre is an exciting hub for creativity and artistic expression! An eclectic program that ranges from physical and dance theatre to new writing and revamped classics. Offering a diverse experience for audiences, it’s great to see a venue that embraces new work while also honouring traditional pieces.”
59A Bethwin Road, London SE5 0XT
GOLDA ROSHEUVEL AND IMMA THE BAKERY
Imma’s Celebration Stollen Recipe
Ingredients
150g Assorted Dried Fruit (a mix of Currants, Raisins, Mixed Candied Citrus Peel)
80g Non-Alcoholic Ginger or Rhubarb Beer
230g Milk (Interchangeable for Oat Milk)
70g Whipped Egg (Interchangeable for Aquafaba)
420g Plain Flour
150g Bread Flour
The Zest of 1 Lemon
7g Fresh Yeast
1 pinch each of Nutmeg & Cardamom
60g Caster Sugar
150g Butter (Interchangeable for Plant-Based Butter)
10g Salt
80g Flaked Almonds (or Bake-Stable Pearled Sugar if there is a Nut Allergy)
190g Marzipan (remove if there is a Nut Allergy)
Icing Sugar to Dust
Whipped Cream to Serve (Interchangeable for Dairy-Free Whipped Cream)
Method
Soak the fruit – The night before, in a bowl, mix and soak the dried fruit and non-alcoholic beer, so that it absorbs the liquid and flavour overnight, and becomes plump.
Prepare the dough – In a mixer bowl, combine the milk, eggs, plain flour, bread flour, lemon zest, yeast, nutmeg and cardamom. Next, add in the caster sugar, butter, and salt, mixing until smooth.
Incorporate the dried fruit – Add the soaked dried fruit (including any leftover liquid), and 40g of the flaked almonds, mixing for a further 30 seconds.
Shape the Stollen – Transfer the dough mix out of the bowl onto a lightly floured table, sprinkle with more flour and gently roll it out into an oval shape, the thickness of a finger. Roll the marzipan into a 1-inch-wide log and place it so that it runs down the centre of the dough. Gently fold up the edges of the dough to the middle, so that the marzipan sits in the centre of the dough, and gently press into an oval shape.
Proof and Bake – Let the Stollen proof for 30 minutes at room temperature, so that it rises, then sprinkle the top with the remaining flaked almonds. Place the Stollen on a baking tray, lined with parchment paper. Preheat the oven to 190°C (375°F), then place the Stollen and tray into the oven for 25-30 minutes, or until the internal temperature is over 90°C (194°F). Remove the Stollen from the baking tray and parchment and let it cool on a wire rack.
Serve – Once cooled, dust with icing sugar, cut into slices and serve with a dollop of whipped cream.
All photo credits go to H Abraham
For more details about how to nominate your favourite small business for a grant, search Amex Champion Small UK or visit go.amex/championsmall2024