Franco Belge Henley's Heritage Bakery

Image: Franco Belge, 61 Bell Street

In a year when Franco Belge Bakery in Duke Street celebrate sixty five years of creating the seductive aroma of freshly baked bread wafting onto the streets of Henley, we speak to Ricky and Andrena who are still at the helm of this tasty family business. Whether you’ve grown up in Henley or only been here a short time you will have no doubt bought a doughnut, a filled roll or a loaf of bread not being able to resist the smells as you walk past. And what’s that? Is there Lardy cake on the horizon?

Ricky Martin’s family baking heritage dates back to 1936, eighty five years ago, when his grandfather Willam started a bakery business in Micheldever, Hampshire. In 1956 he bought a failing business in Henley at 61 Bell Street (next door to the Bull on Bell Street), called Franco Belge and they rest as they say is history.

We caught up with Ricky and his sister Andrena to find out a bit more about the bakery and why he thinks the bakery has had such longevity and such loyal customers over all these years.

Image: Andrena & Ricky inside the Duke Street Bakery

Talking to Ricky he says he has no idea why the bakery was called Franco Belge but what he does know is that it was known as Davis Bakery during the war and when his Grandfather took over the bakey it was an immediate success and busy right from the offset.

In 1976 Ricky’s father David, opened a second shop in Duke Street (where they currently are now) and also moved from 61 to 45 Bell Street as The Bell Street Bakery of Patisserie Franco Belge next door to what is now Busby & Fox or Gladys Falloon for you older Henleyites. They were in Bell Street until 1992 and both shops remained very busy.

Image: 45 Bell Street

Ricky says that he thinks the key to a good bakery is to have broad appeal to all ages and to consistently offer fresh, tasty produce which is easier said than done. You need to be both baker and a business person, it can’t run on passion alone, though of course that does help. He says he feels that this is the main reason why Franco’s has remained successful, that they know both their craft and how to run a business and that they have continually adapted without making unneccessary changes.

In relation to current circumstances he said, “I think covid has massively accelerated changes that were already occurring within retail and the wider business environment. Changes that might have taken 10 years have happened in 12 months. I think trends such as working from home will impact the trend to supporting local artisan producers. There are going to be massive opportunities for genuine craft producers such as Franco Belge. I think anyone who can offer the consumer something that is genuinely superior to what is available elsewhere will thrive. In many ways the future will resemble parts of the past. A move to authenticity and away from hype and marketing. Brand and positioning will still matter, but if there is nothing behind the promotion the business will not succeed. I also feel small artisan producers will need to be nimble and ready to adapt quickly“.

Franco Belge are planning a refubishment of their Duke Street premises but it won’t steer away from what they fundamentally are and that’s a local, family run bakery offering their ever popular product lines and few new ones. They’ve been meaning to do this for a while and feel the time is now right. They have also been asked many times whether they will be bringing some old favourites like lardy cake back to Henley and all they are saying is ‘watch this space’.

Ricky and his sister are very proud of their lineage, heritage, loyal customers and of course they couldn’t do it without their loyal staff too, including his long-time friend Christian Alexandrou (those who remember the Wimpy in Henley will recognise the family name) and Christine Harris, who between them have been working under Franco Belge’s roof for more than fifty years and that’s what makes the bakery special. People who love to be there, love to bake and love their customers.

Away from the bakery we asked Ricky what his guilty pleasure is, “My guilty pleasure is travel. I love exploring but I know there are environmental costs. I’m exploring ways I can travel in a more environmentally friendly way and plan to go to spain by ferry and motorcycle next year. I love all food provided it is good and produced by someone who knows what they are doing. I can’t stand fast processed foods, cheap wine or cheap ice cream!”

And lastly his thoughts on Henley, “I feel Henley has its ups and downs but at the moment it seems to be coming into its own. Its strengths somehow seem to suit the times and current trends”.