Ciabatta
Ciabatta is a rustic Italian loaf made from a very wet, slowly fermented dough. It bakes flat and broad with a thin, blistered crust and large, irregular holes.
Honest Bread lists 42 bakers across the UK and Ireland known for ciabatta, each baking from scratch with no additives. An Italian loaf made well by wet-dough craft bakers.
Ciabatta 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.
Alex Gooch Artisan Baker
Award winning artisan bakery in Hay-on-Wye baking six days a week using a long fermentation process. Known for rye and mixed grain sourdoughs, ciabatta and heritage grain loaves.
Baker Tom's Bread
An award-winning Cornish bakery that hand-kneads, shapes, proves and bakes its bread using traditional methods. It runs a bakery cafe and shop in Pool alongside further shops and a wholesale business across Cornwall.
Bakeri Baltzersen
Scandinavian inspired artisan bakery whose breads, cakes and pastries are baked from scratch at its Kettlesing Head site outside Harrogate. It bakes long fermented sourdough, rye and ciabatta and supplies wholesale partners across Yorkshire.
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.
Boulanger Artisan Bakery
A small bakery in Presteigne making 100% organic sourdoughs, baguettes and ciabattas entirely by hand on the premises. Run by Phoebe Boulanger; all bread uses organic ingredients throughout with no additives.
Bread Heaven Bakery
Founded by Francis Devane in 2022, hand-making white and brown country sourdoughs from scratch, both deck-baked and tinned.
Caroline's Real Bread Company
A bakery near Brecon making sourdoughs, soda breads, focaccias and ciabattas from scratch. Has sold at Brecon Farmers Market since 2002. Independent, run by Caroline from a converted vicarage in the Brecon Beacons.
Casella & Polegato Italian Bakers
Italian artisan bakers with a shop and bakery on Whitefriars Street in Perth, founded in 2014 by the Casella and Polegato families. All bread made using a house mother dough on a 48-hour fermentation schedule, with organic flour throughout. A second shop an.
Cornfield Bakery
Long-established family-run artisan bakery in Wheatley, with a second shop in Thame, making bread by long fermentation along with sourdough, cakes and pastries. It also runs hands-on breadmaking courses at the Wheatley shop.
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.
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.
FAB Bakery
A neighbourhood bakery in Fenham founded in 2017, making sourdough, rye and ciabatta alongside croissants and patisserie. The founder trained at the School of Artisan Food.
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.
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.
Hope's Bread
A small artisan bakery baking handmade, hand-shaped breads early each morning from organic flour at Tregarne on the Lizard Peninsula. It sells at Penzance Farmers Market and offers loaves such as rye, ciabatta and wholemeal.
Judges Bakery
A long established bakery in Hastings Old Town baking organic bread certified by the Soil Association, using organic flour, sea salt and filtered water. It makes sourdough, rye and other loaves on site alongside a grocery offer.
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.
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.
Lynwood & Co
Australian-style cafe group with a central production bakery in Carterton that bakes the bread and pastries for its Cotswold sites. The Carterton unit supplies a consistent range of artisan bakery across its cafes.
Mrs Bridges Bakery (Mrs B's)
A Leicester bakery making sourdough bread, focaccia, quiches and cakes in-house for delivery and in-store pickup.
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.
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.
Rex Bakery
Sourdough specialists baking with four ingredients in the original ways. There is a bakery-cafe in Windsor and a bakehouse in Ascot.
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.
Rise Bakehouse
A neighbourhood bakery making sourdough bread and handmade pastries by hand with local ingredients.
Slindon Bakery
Recipes are made from scratch using a traditional long-dough method that allows the dough to mature before baking.
Slow Bread
Microbakery run by German-trained baker Tobi Schwenn, producing organic loaves made with a baking ferment and stone-milled flour. Bread is sold to order in and around Whitstable.
Sorcha's Artisan Bakehouse
Artisan bakehouse at Riverside Park Industrial Estate in Middlesbrough, making sourdoughs, bloomers, ciabatta, focaccia and brioche using traditional techniques with no preservatives.
The Bread Maker
Artisan bakery and coffee house on Rosemount Viaduct run as a social enterprise providing training for adults with learning disabilities. Bakes sourdough, focaccia, ciabatta and gluten-free loaves on site, also supplying local restaurants.
The Flour Pot Bakery
A Brighton based artisan bakery making sourdough and other breads from flour, water and salt with a team of bakers shaping loaves by hand each day. It runs several sites across Brighton, Hove and Worthing supplied from its own production bakery.
The Malvern Bakehouse
Family-run bakery making handcrafted sourdough, focaccia and French patisserie with organic and local ingredients.
The Old Post Office Bakery
Long-running organic bakery off Clapham High Street, founded in 1982 and described as one of London's oldest organic bakeries. It makes handcrafted sourdoughs, tin loaves and traditional British bakes.
The Yellow Door Bakery
Craft artisan bakery serving the foodservice sector across the region, baking sourdough, traditional Irish soda and wheaten breads, ciabatta and patisserie from untreated, unbleached flour. Member of the Real Bread Campaign and a multiple World Bread Awards.
Tonco Bakery
Independent bakery and cafe on Sharrow Vale Road, formerly Seven Hills Bakery, that took on the site in 2022. Bakers start before dawn making slow-fermented sourdough over a three-day process alongside cakes and pastries.
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.
Two Magpies Bakery
Founded in Southwold in 2013, this award-winning bakery makes long-fermented sourdough breads and hand-laminated pastries fresh each day. It has grown to a group of bakery cafes across Suffolk and Norfolk.
Vine's Bakery
Independent bakery producing sourdough, ciabattas and pastries from scratch at a production site in Saxilby, with a retail shop at 61 Steep Hill in Lincoln city centre.
Webbsour
Artisan bakery near Cambridge founded by a Cordon Bleu chef, making small-batch breads using slow fermentation. It mills-sources flour from Prior's windmill and regional Cambridgeshire mills, with online pre-ordering.
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.