Tara Taylor
Tara Taylor
Tara Taylor is the founder of the award-winning Good Grain Bakery and an expert on gluten-free and UPF free baking.
Biography
Tara Taylor is a London girl with Persian and Italian roots. Growing up, she was surrounded by the rich aromas of home-cooked meals and fresh handmade breads, learning that food should nourish both body and soul. But as she grew older, she struggled with food sensitivities and dietary restrictions. Unable to process proteins well, she ended up feeling unwell and disconnected from the foods she loved - particularly bread! The supermarket alternatives were highly processed and tasteless, so she decided to take matters into her own hands, embracing natural, nourishing ingredients without unnecessary restrictions. Years spent perfecting gluten-free sourdough and baking with ancient grains led to the foundation of Good Grain Bakery in 2015. It is now a growing and disruptive multi-award-winning gluten-free bakery. Her game-changing approach is to bake without additives, synthetic fillers and high-fat oils – which some gluten-free breads use to make up for flavour and structure and to mimic wheat products or long-lasting white bread. Stocked across the UK by prestigious outlets, including Ocado, Abel & Cole, Harrods, Planet Organic and Whole Foods - as well as supplying ex MasterChef; 5-starred restaurants and even royalty.
Tara also runs successful sell-out baking courses at Shipton Mill in both London and Gloucestershire, and as a judge for the Free-From Awards, Quality Food Awards, Nourish Awards and Taste Awards, she champions innovation in the industry. Her first book will be published in 2027.
The Good Grain Bakery has received the following awards:
· Quality Food Awards 2024 (gold)
· Free From Food Awards 2023 (silver), 2024 (gold)
· Nourish Awards 2022 (gold, silver) 2024 (gold)
· Nourish Awards Vegan 2024
· Boom: Best of Organic Market 2021
· 2025 winner at Free From Food Awards
· 2025 winner at Best Of British Market
Books
Tara Taylor is working on her first book.