Baguette
A baguette is a long, thin French loaf with a crackling crust and light, holey crumb. A real one is mixed, fermented and baked on the premises that day, never par-baked from frozen.
Honest Bread lists 63 bakers across the UK and Ireland known for baguette, each baking from scratch with no additives. A French classic; a real one is baked, not par-baked.
Baguette bakers
Arbutus Bread
Artisan wholesale bakery in Mayfield founded by former Michelin chef Declan Ryan, baking French-style sourdough and yeast breads through the night. Acquired by the Bretzel Trading Company in 2024 and still operating.
Astrid Bakery
Small Muswell Hill bakery run by Charlotte O'Kelly, baking seeded sourdough, baguettes, focaccia and pastries on site, with a sister site a few doors away. Known for croissants made with cultured butter.
Au Gourmand
Artisan French bakery making around twenty slowly fermented breads from flour, water, salt and natural leaven. Supplies Edinburgh delis and restaurants and sells at city markets at weekends.
Bácús
French-influenced cafe, bakery and deli housed in the Cultúrlann Uí Chanáin making sourdough breads, French breads and viennoiserie such as croissants and pain au chocolat.
Bakehouse24
Artisan bakery on Lynes Lane just off Ringwood High Street, producing breads, pastries and cakes specialising in sourdough. The open-plan space lets customers watch the bakers at work using locally sourced and organic ingredients.
Bakery Andante
Morningside artisan bakery making naturally fermented sourdough from just flour, salt and water with no additives or improvers, plus a cafe on Broughton Street. Known for its Covenanters sourdough.
Bertinet Bakery
Bakery and cafe run by baker Richard Bertinet, producing naturally leavened sourdough and long-fermentation breads alongside viennoiserie. Carries the Real Bread Campaign sourdough mark and supplies Bath shops and delis.
Blossom Artisan Bakery
Bakery inside Buddy's Farmers Market in Ballymun, run by Xenia and Peter, making sourdough breads, baguettes, batch loaves and pastries from scratch in-house. Country sourdough uses organic spelt flour from Oak Forest Mills.
Bread Collection
Independent artisan bakery in the Great Western Arcade whose small team bakes more than forty types of bread fresh each day, with a particular reputation for its sourdoughs. It has a second site in Knowle.
Builín Blasta Cafe & Bakery
Bilingual cafe, bakery and retail space in the Ceardlann Craft Village overlooking Spiddal beach, making its breads, cakes and pastries in-house including sourdough rye, focaccia and baguette.
Companio Bakery
A small artisan bakery in Ancoats baking naturally leavened sourdough, pastries and viennoiserie fresh daily. It has a second site on Spear Street in the Northern Quarter.
CRUST Artisan Craft Bakery and Patisserie
Artisan craft bakery and patisserie in Peterculter on the western edge of Aberdeen, handcrafting rustic sourdough, wholegrain, ciabatta and baguettes using traditional techniques. Founded by a baking duo to preserve craft baking locally.
Da Bara Bakery
A family bakery producing artisan breads and continental pastries, including its well-known cinnamon buns. Its main bakery sits at the A30 Business Park in Indian Queens, with cafes elsewhere in Cornwall.
Fingal's Bakery
Greenwich bakery cafe that bakes natural sourdough and rye using a wild fermentation and stone deck ovens, with everything made on the premises daily. It also sells at local farmers markets and wholesale.
Flour Water Salt
Independent Macclesfield bakery and cafe making artisan sourdough, pastries and coffee, baking bread Tuesday to Saturday. Started as a mobile market stall before opening on Market Place.
Fresh Bread Micro Bakery
Micro-bakery near Norwich making handmade organic sourdough over three days with natural leaven and long fermentation, plus laminated pastries and treats. Orders are placed at least two working days ahead.
Gatineau Artisan Patisserie & Bakery
Independent French-style patisserie and bakery in Summertown that makes its breads and pastries on site daily using French flours without additives. Its bread range includes sourdough, ciabatta and classic French loaves.
Gorse Bakery
Founded in 2021 as a wholesale sourdough supplier, Gorse moved to a larger space at Lanteague Studios in 2023 to add a cafe alongside its on-view bakery. It bakes sourdough loaves and viennoiserie and has been named among the best bakeries in the UK.
Harvey & Co
Artisan bakery and cafe near Woodbridge baking sourdough loaves, baguettes, tin loaves and viennoiserie from natural and organic ingredients. It also supplies local restaurants, cafes and delis.
Joe's Bakery
Long-established Gloucester Road bakery with bread baked on the premises daily, from traditional English loaves to award-winning sourdough. Run by Martin and Jane Hunt since 1990 on a site that has baked for well over a century.
KNEAD Bakery
A family run bakery in the seaside village of East Wittering handcrafting bread, pastries and cakes from scratch using organic ingredients and traditional methods. It bakes naturally leavened sourdough alongside baguettes, ciabatta and focaccia.
Kossoffs
Independent artisan bakery revived by fourth generation baker Aaron Kossoff, baking sourdough, focaccia, croissants and a changing range of baked goods. The family bakery name dates back to the 1920s.
Le Fournil
French artisan bakery, patisserie and chocolaterie in central Sligo, now run by Clotilde Rambaud, baking sourdough loaves and continental pastries with chocolates made on the premises.
Le Petit Délice
French boulangerie patisserie and coffee shop on Mainguard Street in Galway city centre, making artisan sourdough bread alongside croissants, brioche and other pastries baked on site.
Leeds Bread Co-op
Worker co-operative bakery in Meanwood baking slowly fermented sourdough and other breads using organic flour. Sells from its shop, at local markets and via home delivery.
Lekker Food Collection
Independent artisan cafe and bakery on Pipe Street run by Ashika and Julien, where bread is shaped by hand from quality flours and baked alongside French patisserie. Bread is baked fresh daily and often sells out early.
Levain and Cherry
French-style sourdough bakery founded by baker Pascal Bishop that makes the majority of its range with its own levain using organic French flour. It has branches in King's Heath and Stirchley.
Little Bread Pedlar
Artisan bakery at Spa Terminus producing organic sourdough loaves, focaccia and a range of pastries. Supplies several London sites alongside its own shop and online orders.
Loaf
Worker co-operative bakery and cookery school in Stirchley that makes sourdough and continental breads slowly without artificial additives. It is currently running as a pop-up while it moves into the Stirchley Co-operative development.
Magpie Bakery
Small city-centre bakery in The Cornstore run by baker Cian Mooney, making daily sourdough loaves, a seeded spelt sourdough and sourdough baguettes from organic flour. Also bakes pastries on site.
Maison Clement
French bakery and patisserie founded in Cambridge in 2017, with shops on Hills Road and in Newnham. It makes home-baked loaves alongside croissants, viennoiserie and French-style patisserie.
Maison Gourmet
French bakery and coffee shop on Henry Street in Kenmare, opened in 2016, baking classic French artisan breads and pastries using traditional methods. The range includes sourdough boule and French breads.
Natural Bread Company
Family-run independent artisan bakery that hand-makes its breads, pastries and cakes from scratch at its Botley bakery using locally milled flour and long fermentation. It sells through weekend market stalls in Oxford and supplies cafes and colleges across.
OakSmoke Bakery
Artisan bakery in Ballyfermot supplying naturally leavened sourdough, ciabatta, ficelle and focaccia by delivery across Dublin. Bread is fermented over 16 hours without commercial yeast.
Oast
Neighbourhood bakery in Cliftonville opened in 2022 by Will Moss and Charlotte Keeys. Daily sourdough loaves, baguettes, rye and pastries are all baked on site.
Open Bakery
A Brighton bakery whose bakers start through the night to make handmade artisan bread on site, with loaves going straight from the oven to the shop shelves. Its range includes wheat, rye and spelt sourdoughs alongside wholegrain loaves and baguettes.
Oui Bakery
French bakery and patisserie in the Craft Village run by Paris-trained baker Laurent Pirone, producing sourdough breads, French breads and viennoiserie from scratch.
Our Daily Bread
Limerick sourdough bakery founded by Robert Meyer and Phillip Geraghty, producing sourdough loaves, rustic baguettes and bagels for retail and wholesale. Sells at the Milk Market on Saturdays.
Pain Au Levain
Small family-run bakery near Torquay harbour specialising in French sourdough breads and viennoiserie, with everything made on the premises from scratch. Range includes baguettes, ciabatta, focaccia, brioche and croissants.
Paul Rhodes Bakery
Independent Greenwich bakery founded by a former Michelin-starred chef, making handcrafted breads and pastries in stone-based ovens. Its shop carries an ever-changing range of artisan loaves and cakes.
Pollen Bakery
An Ancoats bakery and cafe baking long-fermented sourdough loaves, viennoiserie and pastries on site since 2016. Its flagship sits beside the marina at Cotton Field Wharf.
Real Patisserie
An independent group of patisserie and bakery shops in Brighton and Hove baking French style breads, viennoiserie and slow ferment sourdough on its own premises. Each shop has an open kitchen so customers can watch the baking.
RISE Artisan Bakehouse & Cafe
An artisan bakehouse and cafe in Barnard Castle baking sourdough, bloomers, ciabatta and baguettes with a multi day fermentation. It began in Crook in 2015 before moving to the town.
Rudies Bakery
Small independent micro-bakery in Marlborough supplying fresh bread daily to local shops and cafes and via online ordering. Signature sourdough is naturally leavened with a wild ferment using organic Shipton Mill flour, alongside bloomers, baguettes and pas.
Russell Street Bakery
Micro-bakery near Croke Park opened in 2023 by baker Thibault Peigne, producing sourdough, baguettes, brioche, lavash and focaccia alongside pastries. Most of the bread range is vegan.
Seagull Bakery
Artisan sourdough bakery started in 2013 by Sarah Richards, using only flour, water and sea salt with a wild yeast ferment over up to two days. A member of the Real Bread Ireland network with outlets in Tramore, Dunmore East and Waterford City.
Sloe Lane Bakery
Small independent bakery on Leith Walk making naturally leavened breads, pastries, cakes and baguettes from scratch alongside speciality coffee. Known for a seasonal approach.
Sourdough Sophia
Micro bakery started by Sophia Sutton Jones during lockdown, baking sourdough loaves, baguettes, pastries and cakes using regeneratively farmed flour. It has since grown to several North London sites.
Sunflower Bakery
Family-run bakery established in 2002, based in Ballycummin village in Raheen and trading at the Milk Market and local farmers markets. Bakes a wide range of sourdough using organic flour, with no additives.
Tartine Organic Bakery
Organic wholesale bakery in Baldoyle producing hand-made sourdough breads and pastries using traditional methods with no production-line automation. Established 2012.
The Bakery by Zique
A Hyndland bakery, part of the Delizique group, baking slow-fermented sourdough, crusty loaves, baguettes and brioche along with pastries and tarts in-house every day. Master baker Ariel Soja has long been associated with the operation.
The Breadwinner Bakery
Long-established Edinburgh bakery whose bakers shape dough by hand using traditional methods, producing a wide range of breads. Now operates largely as a wholesale bakery supplying cafes and shops across the city.
The French Oven Bakery
A bakery in Newcastle's Grainger Market making everything in house, mixing French breads and pastries with local stotties and pies. Breads include sourdough, spelt and focaccia.
The Hungry Guest
An artisan bakery, food shop and cafe in Petworth that makes all its baked goods from scratch in its own bakery near Chichester. Its slow dough range includes the Petworth loaf, country style sourdough, rye and seeded breads.
The Speltbakers
Small family-run real-bread bakery in Bramblestown, Gowran, baking only with organic spelt flour to make sourdough, yeast loaves and soda bread. It supplies markets and shops across Kilkenny, Waterford and Carlow.
The Street Bakeshop
Artisan retail and wholesale bakery and coffee shop in Old Basing, Basingstoke, crafting sourdough breads, pastries and cakes from scratch. Opened in 2020, it now also supplies cafes across the area and has further sites in Lychpit and Reading.
The Wee Boulangerie
Artisan bakery in Edinburgh's Southside where a small team bakes breads, buns and pastries from scratch on the premises daily using French, Scottish, German and other European methods.
Twelve Triangles
Scratch bakery working entirely with slow cold-fermentation sourdoughs on a three to four day cycle, with breads and pastries shaped by hand. Operates several shops across Edinburgh and into the Scottish Borders.
Vicky's Bread
A Helston bakery making slow-ferment French and German style sourdoughs and other artisan breads by hand from organic flour. It supplies independent shops, cafes and restaurants across Cornwall and Devon, with collection from the bakery.
White Horse Bakery
Artisan bakery in a converted 19th-century barn at the White Horse pub, making small-batch organic sourdough, baguettes, focaccia and pastries daily. It was named among Britain's best bakeries by the Good Food Guide within its first year.
Wild Hearth Bakery
Wood-fired organic bakery near Comrie working almost entirely with natural sourdough, with the oven fired by waste wood from timber milling. Multiple Scottish Bread Championship winner that also opened a Main Street shop in 2024.
Wild Yeast Bakery
High-street bakery on the eastern edge of Bristol baking organic sourdough, baguettes and focaccia from scratch using Shipton Mill flour. Hand-made on site using wild yeast and natural fermentation.
Yellowhammer
A neighbourhood bakery, pottery studio and restaurant on Lower Hillgate in Stockport, baking sourdough loaves, rye, baguettes, tarts and pies. It was founded by a former Where The Light Gets In chef.