Brioche
Brioche is a rich French bread laminated with butter and egg, giving a soft, tender, faintly sweet crumb and a deep golden crust. The real thing is built on a slow, cool ferment.
Honest Bread lists 49 bakers across the UK and Ireland known for brioche, each baking from scratch with no additives. A French enriched bread made properly by craft bakers.
Brioche bakers
Alex Gooch Artisan Baker
Award-winning organic artisan bakery using long fermentation to produce sourdough loaves, rye and heritage-grain breads and pastries. The team bakes six days a week and supplies its own cafes and stockists across Wales.
Assemble Bakery
East Belfast sourdough bakery and coffee shop making bread, buns and pastry on site. Also operates the Bread and Records space alongside a vinyl shop.
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.
Bakehouse Born and Bread
Village bakery and cafe in Greenodd near Ulverston specialising in slow fermented sourdough, croissants and buns, all laminated, kneaded and proved on site.
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.
Bread by Bike
Sourdough bakery and cafe on Brecknock Road in north London that bakes its bread and viennoiserie on site using slow fermentation with natural starters, and delivers locally by bike.
Breadmill Bakery
Independent bakery at Sneinton Market Avenues specialising in sourdough, sweet buns and pastries baked without additives. Known for a crisp dark crust and an open crumb, with loaves regularly selling out.
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.
Crwst
Cardigan cafe and bakery with an offsite bakehouse on Bath House Road, baking four loaves daily including their Torth y Wlad sourdough using organic Shipton Mill flour. They supply independent shops across West Wales.
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.
Dovecote Bakery
Craft bakery with a shop in Gamlingay in South Cambridgeshire, making sourdough, speciality breads and cakes for delivery across Cambridgeshire and Bedfordshire. Its sourdough is fermented over 48 hours and it also bakes organic ancient-grain loaves includi.
Fabrique Bakery
Swedish-style bakery set in a railway arch near Hoxton station, baking sourdough bread and pastries such as cinnamon buns in stone ovens on site.
Falko Konditormeister
German master baker's shop in Bruntsfield baking authentic German sourdough breads from a long-established rye starter, alongside handmade cakes, pretzels and Baumkuchen.
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.
Hoxton Bakehouse
Independent bakery on Jewry Street making handmade sourdough alongside cinnamon buns and viennoiserie. Bread is made with just flour, water and salt, hand-moulded and cold-proved for 24 hours using flours from Shipton Mill and Wildfarmed.
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.
Krumb Bakery
Artisan bakery on the Ormeau Road founded by Sadhbh Baker, handmaking sourdough, batch loaves, viennoiserie and cakes from scratch. Sources ingredients from Northern Irish producers where possible.
Kuro Bakery
Small Notting Hill Gate bakery from the Kuro group, baking sourdough, Japanese milk bread (shokupan), pastries and cakes daily. Headed by a third generation French baker.
Lannan Bakery
Stockbridge bakery led by Darcie Maher, known for viennoiserie, custard slices and a small daily-changing menu of breads and pastries. Named best new pastry shop at the World Pastry Awards 2024.
Layla Bakery
Portobello Road bakery baking white, rye and seeded sourdough on site using Wildfarmed flour, alongside brioche, focaccia and viennoiserie. A second site has opened in Acton.
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.
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 Arras
Bakery sister to Arras restaurant, baking sourdough and slow fermented breads, viennoiserie and pastries on site using locally grown and milled flours. It is on Goodramgate in central York.
Little Bread Pedlar
Artisan bakery known for tangy sourdough, challah and porridge bread alongside croissants and pastries, with its production bakery in Bermondsey and a shop in Primrose Hill. Uses organic, locally sourced ingredients.
Little Valley Bakery
Award-winning artisan bakery on Gower making slow-fermented breads including sourdough, rye, spelt and bloomers using organic flour and traditional methods. A Real Bread Campaign member, it bakes in Parkmill and has shops in Mumbles and Brynmill.
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.
Marguerite's Home Bakery
Long-established family bakery and restaurant founded in 1970, with sites in Newcastle West and Abbeyfeale in County Limerick and a restaurant in Killarney. Makes handmade breads including sourdough and wholemeal using natural fermentation and no artificial.
Medicine Bakery
Artisan bakery, cafe and gallery on New Street where bakers hand-craft sourdough and other breads, cakes and pastries daily. It has further venues across Birmingham and Wolverhampton.
Nova Bakehouse
Bakery and cafe at Leeds Dock making 100 percent sourdough bread over three days using UK-grown stone-milled flour, alongside pastries. Named in the Good Food Guide's 50 best bakeries 2026.
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.
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.
Pettigrew Bakeries
Family-run craft bakery and one of Cardiff's sourdough pioneers, making naturally leavened loaves over a long fermentation alongside laminated pastries. Operates several sites across the city and trades at the Cardiff Farmers Markets.
Pophams Bakery
Artisan bakery and cafe with sites in Islington, Hackney and Victoria Park, making sourdough bread and laminated pastries such as croissants and pains au chocolat by hand.
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.
Scéal Bakery
Bakery founded by Shane Palmer and Charlotte Leonard Kane, baking sourdough and laminated pastries from scratch over a multi-day process. Began at the Fumbally Stables in the Liberties and has expanded within Dublin 8.
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 Baking Emporium
Family-run West Cork bakery established by Andreas and Ingrid Haubold, baking wood-fired continental breads using natural sourdough, yeast and soda. Runs a shop in Clonakilty and attends farmers markets across the county.
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 Newport Bakery
Artisan bakery led by MasterChef The Professionals winner Jamie Scott, baking sourdough loaves, viennoiserie and Danish pastries fresh each day. The Newport-on-Tay shop is the original, with later sites in Dundee, St Andrews and Arbroath.
Toklas Bakery
Artisan bakery near Aldwych, attached to the Toklas restaurant, baking several varieties of sourdough on site using organic and heritage grain flours alongside pastries.
Tough Mary's Bakehouse
Independent bakery and cafe on Derby Road making everything from scratch, with long-fermented sourdough loaves and laminated pastries. Named Great Food Club Bakery of the Year 2025/6.
Usher's Bakehouse
Hoole bakery from chef Gary Usher of the Elite Bistros group, baking sourdough, rye, brioche, pies and pastries daily. Named after his grandfather's bakery and supplying the group's restaurants.
Wooster's Bakery
Long-established family bakery, originally at Bardwell Windmill, hand-making sprouted rye sourdough, spelt loaves, batch bread and focaccia. It runs a bakery and deli in Bury St Edmunds town centre plus a site at Wyken Vineyards.
Yeast Bakery
Small Hackney bakery near London Fields baking sourdough bread and laminated pastries on site, selling directly to the public and supplying London venues.