Laura Wilson's Platform Residency culminates in this closing performance.

During her residency, Wilson will bring dancers and bread bakers together to investigate the physicality of dough and its relationship to the body, movement and dance. Working alongside choreographer Lucy Suggate and Martha Brown, Head Baker at Forge Bakehouse in Sheffield, Laura will stage rehearsals and baking workshops, while working towards the completion of a new video and this final event.

Laura Wilson (b. 1983, Belfast, based in London) works across a wide range of mediums producing sculpture, installation, drawing, video and performance. Selected exhibitions include: Black Top, Whitstable Biennale 2014, Whitstable, UK (2014); Pattern for a Dark Lantern, for Café Curio at Camden Arts Centre, London, UK (2013); Brick Project at Turner Contemporary, Margate, UK (2013), OUTPOST, Norwich, UK (2012) and W139, Amsterdam, The Netherlands (2012); Tweespoor: Kunstparcours, De Warande, Turnhout, Belgium (2012); Portrait of Space, Clonlea Studios, Dublin, Ireland (2011); Header Stretcher Soldier Sailor Shiner Rowlock, Vitrine Gallery, London, UK (2011); Horse of a Different Colour, Siobhan Davies Studios, London, UK (2010). She was awarded a Winston Churchill Memorial Travel Fellowship (2011) to research bricks in China, Peru, The Netherlands and Belgium. In March 2016 Laura is presenting Brick Project at RIBA, London.

Martha Brown is the Founder and Head Baker at Forge Bakehouse, which opened November 2012 and moved to its premises and current location on Abbeydale Road in December 2014.

Martha is a native Sheffielder with a passion for baking. For her, bread baking combines science with creativity and is not too dissimilar to how bread has been traditionally made for thousands of years. She writes:

‘The environment of the bake house is full of sounds, smells, tastes and textures that engross you in the process. Dough is tactile. It’s fun to play around with and responsive to the hand’s movements and forces exerted on it. You are working with a living breathing mass of dough until it is baked. It’s so effected by the seasons, temperature and ingredients that you need a real understanding to work with those changes to ensure you are still making a consistent product.’