About the Bakery

Sara, along with her friend Katie, trained as a Bread Angel with Jane Mason of Virtuous Bread back in 2015 and has since completed a Five Day Intensive Bread course and further Croissant & Viennoiserie training with Richard Bertinet at his Cookery School in Bath.

‘We didn't plan to start a bakery, but with friends and neighbours asking us to bake for them regularly, we were only too happy to help.' 

Within days of opening our Micro Bakery we had over thirty customers and are now baking a selection of loaves, buns, cakes and treats every Friday.

'Here we are now, many years later, still offering fresh, handmade bakes to our local community using organic flour and traditional recipes.'

We are members of the Real Bread Campaign and embrace their definition of Real Bread, as a result we source the best ingredients for the best bread choosing these options where possible:

Organic: The majority of our flour is organic, we also buy specialist local flours to support British farmers. Our butter is British organic as is our milk in the sweet enriched breads.

Wild: We use wild Brentford yeasts in our sourdoughs and choose fresh and/or specialist dried yeasts for our Artisan, Daily and Enriched bakes

Traditional Grains: Most of our flour is from Shipton Mill in Gloucestershire and, more recently, from our friends at Matthews Cotswold Flour.

Fair Trade: We choose Fair Trade sugar

Free Range: Our eggs are Free Range, often from the hens in the garden!

 

See How to order

If you have an allergy dietary requirements and would like us to exclude an ingredient from a recipe, please let us know...

 

 

 

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