Focaccia
Focaccia is a flat, oil-rich Italian bread, dimpled with the fingers and slowly proved for an open, springy crumb. Good focaccia is fermented long and finished with sea salt and oil.
Honest Bread lists 114 bakers across the UK and Ireland known for focaccia, each baking from scratch with no additives. An Italian tradition now made by craft bakers across the UK and Ireland.
Focaccia bakers
Artisan Loaf Makers
A family sourdough microbakery using a slow 24-hour fermentation and hand-shaped loaves. It began with baking for friends in a home kitchen in Winnersh.
Ashbourne Bakehouse
Independent bakery in Ashbourne town centre making sourdough, focaccia, baguettes and pastries by hand from scratch. Breads are made without sugar or fat, with dough resting 24 hours before baking.
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.
Assembly Bakery
Artisan bakery with sites in Old Market and Wapping Wharf, specialising in slow-fermented sourdough, handmade cakes and breakfast pastries. Sources ingredients from local suppliers and runs bread-making courses.
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.
Bad Girl Bakery
Highland bakery, cafe and cook school run by Jeni Iannetta and Douglas Hardie, baking by hand on site with a second outlet at Inverness Victorian Market. Their bread range runs from focaccia and soda bread to sourdough.
Baked
A bakery in The Old Dairy baking fresh bread including white tin loaves and rosemary garlic focaccia in the centre of Todmorden.
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.
Bara Cafe
Welsh-influenced Peckham cafe and bakery that opened in early 2026, baking sourdough, focaccia and sesame rolls in-house daily using regenerative Wildfarmed flour. The menu features Welsh bakes such as bara brith.
Bara Menyn Bakehouse
Family run artisan bakehouse and cafe in Cardigan specialising in handcrafted sourdough breads, pastries and pizzas using traditional methods and local Welsh ingredients. The name means bread and butter in Welsh.
Beaten by a Whisker
A small-batch vegan microbakery in Walthamstow baking sourdough bread and cookies from scratch.
Blackthorn Breads
Micro bakery founded in 2012, baking in the kitchen above the Blackthorn and Willow craft shop in Glenarm. Sourdough and lightly yeasted loaves made with long fermentation of 12 to 24 hours. Sells every Saturday; loaves often arrive in the shop still warm.
Bluebird Bakery
Yorkshire artisan bakery using long fermentation and organic flour, with a stall at Leeds Kirkgate Market. Loaves are baked in York; a Chapel Allerton cafe is due to open in 2026.
Bluebird Bakery
Real Bread bakery whose original shop in Talbot Yard sits next to the bakehouse, using long fermentation and local organic flour for its sourdough and rye loaves. It now also supplies sister shops across Yorkshire.
Bradwall Bakehouse
Rural Cheshire bakery near Sandbach making handmade artisan breads with an emphasis on sourdough and focaccia, with a bread shop and coffee house open Tuesday to Saturday. The Breadhouse premises opened in May 2025 as demand grew.
Bread Heaven Bakery
Founded by Francis Devane in 2022, hand-making white and brown country sourdoughs from scratch, both deck-baked and tinned.
Breadmeister Artisan Bakery
A small-batch artisan bakery in Canning Town baking sourdough loaves from scratch on the premises.
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.
Canterbury Bakery
Artisan bakery and cafe in the Whitefriars Marlowe Arcade, trading since 2015. Sourdough, granary, rye and flavoured loaves, pastries and cakes are all baked fresh on site each day.
Cariad Sourdough
Family run sourdough bakery on Milford Waterfront opened in 2024 by local baker Leah Ferris. It specialises entirely in sourdough loaves, rolls and focaccia made on site.
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.
Continental Crumbs
German baker Birgit and partner Oliver hand-make European breads such as rye and spelt in Devon, sold at Totnes market and farm shops.
Corner Cottage Bakery
Small baker specialising in sourdough and baking from scratch throughout the day. Open Wednesday and Saturday until sold out.
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.
Counter Culture
Artisan bakery in Bangor run by Sean Kelly, making sourdough from just flour, water, salt and starter, alongside focaccia and buns. County Down Producer of the Year 2025 at Blas, and a Real Bread Ireland member selling through local shops and markets.
Counter Culture Bakery
Artisan bakery in Bangor, County Down, run by Sean Kelly. Sourdough made from flour, water, salt and starter only. The sourdough focaccia won gold at Blas na hEireann 2025.
Dovely Bakery
A one-person bakery in Titchmarsh making everything from scratch by hand, with sourdough fermented over 36 hours and English organic grain milled on site.
Dune Bakery
Independent bakery on South Queensferry's High Street baking all bread from scratch using Wildfarmed and Shipton Mill regenerative-agriculture flours with natural fermentation only.
Ear To Ground Bakehouse
Small-batch sourdough microbakery in the Western Park area of Leicester run by a mother and son team, baking loaves, focaccia and Turkish bread using Shipton Mill flour. Operates to a weekly bread schedule with a loyal following.
Elsie May's Electric Lounge Cafe, Bar & Bakery
A St Neots micro bakery, backed by the Real Bread Campaign, baking a range of sourdoughs, focaccia and granary breads in its annexe.
Farine Bakery
Bakery on the High Street in Fort William, opened in 2024 by bakers Coalin Finn and Kristina Paritskaya. Makes slow-fermented sourdough including a potato sourdough loaf, alongside croissants, viennoiserie and pastries baked fresh daily. Organic flour sourc.
Fermenti Kitchen
A south-west London microbakery in Feltham making sourdough bread, postable bakes and macarons from scratch. It also makes its own kimchi.
Fermento Mill and Bakery
A small independent mill and bakery in the Uckfield area baking slowly fermented sourdough, focaccia and pizza in a wood fired oven. It mills its own flour from organic and biodynamic English grains.
Flint Owl Bakery
An organic bakery serving Lewes, baking naturally leavened breads from stoneground organic flour, sea salt and spring water with no additives. Loaves are made through a slow fermentation that can take over 48 hours.
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.
Forge Bakehouse
Bakery and cafe founded in 2012 on Abbeydale Road, with a central bakery supplying its shops, wholesale and online customers. The team bakes bread and pastries from scratch with a weekly changing range of sourdough.
Freedom Bakery
A Glasgow social enterprise and wholesale bakery that handcrafts naturally leavened sourdough and pastries, supplying cafes and restaurants across Scotland. It trains and employs people who have been through the prison system.
Ground Bakery
Bakery and specialist coffee house baking artisan breads, loaves, rolls, focaccia and hand-finished pastries fresh each morning. It runs multiple sites across Cardiff, Penarth and the Vale.
Hart's Bakery
Artisan bakery set in a Victorian railway arch beneath Temple Meads station, baking sourdough, pastries and savouries on site. Founded by baker Laura Hart with an open kitchen.
Hugo's Bakery
Small bakery and cafe in Lahinch where baker Hugo Galloway makes naturally leavened sourdough loaves, focaccia, viennoiserie and pastel de nata. Open seven days a week.
Kennedy and Rhind
Bakery and cafe on Holly Avenue West in Jesmond, Newcastle, opened in 2020 by chefs David Kennedy and Murray Rhind. Sourdough, focaccia and brioche are baked fresh each morning using seasonal and locally sourced ingredients.
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.
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.
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.
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.
Lily & Fox Bakery
Bakery selling up to 300 loaves a week, all baked on the premises. It began as an at-home bakery in 2023.
Little Bakery Langport
A family-run bakery making sourdough from scratch with naturally fermented dough and Shipton Mill organic flour.
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.
Loafs Bakery
A sourdough bakery on Causewayhead in Penzance where everything is baked in-house using organic, locally sourced ingredients and a slow fermentation process. Alongside sourdough loaves and focaccia it is known for its filled croissant cubes.
Lovingly Artisan
Award winning sourdough bakery near Kendal founded by Aidan Monks and Catherine Connor, using slow fermentation, organic British flours and heritage grains. Named in The Good Food Guide top 50 bakeries and voted Britain's best artisan bakery in 2023.
Lucky Yu
A Walthamstow microbakery making Cantonese and British sourdough bakes from scratch, such as sesame soy congee sourdough.
Luke's Bakery
Sourdough is slow fermented and baked to order, with flour milled in Driffield, and loaves delivered within hours of leaving the oven.
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.
Madre
Italian-leaning bakery, wine shop and cafe in Cecil Square baking sourdough breads and focaccia on site with organic and regenerative flours. Sourdough buns, tarts and savoury bakes are made daily.
Maya's Bakehouse
A microbakery started from a Brixton home in 2020, baking sourdough loaves and buns from scratch. The baker trained at Ballymaloe.
Mrs Bridges Bakery (Mrs B's)
A Leicester bakery making sourdough bread, focaccia, quiches and cakes in-house for delivery and in-store pickup.
Native Grain Sourdough Bakery
A Truro city centre bakery launched in November 2023, making sourdough bread from UK stoneground flour alongside buns, pastries and pizzas. It is run by founder Cassio Parente.
Nourish Bakery
Small bakery on Fishguard High Street producing sourdough bread, pastries and focaccia made on site by hand and baked fresh each morning. They use organic flour and local Welsh produce.
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.
OnTheBreadline
Independent bakery at Hillcrest Farm run by pastry chef Sebastian Clough that bakes a different range of fresh bread, cakes and pastries each day. It is known for sourdough loaves and focaccia.
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.
Partenope
An Italian bakery and coffee shop in Shawlands run by an Italian-Scottish couple, best known for its house-baked focaccia. Its bakes have featured on La Liste's best bakeries in the world.
Peel and Stone
Artisan wood-fired and sourdough bakery in the Jewellery Quarter that slowly ferments its bread and supplies restaurants, bars and delis across the Midlands. It bakes from its production arch on Water Street.
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.
Plattsville Bakehouse
Artisan bakery in South Liverpool working with regeneratively farmed flours, baking sourdough, focaccia and enriched breads. Supplies many of the city's independent restaurants, bars and cafes.
Rise Bakehouse
A neighbourhood bakery making sourdough bread and handmade pastries by hand with local ingredients.
Rock'N'Dough Bakehouse
Artisan bakehouse on Narberth High Street that grew from a lockdown hobby into a high street bakery in 2023, baking sourdough loaves and handcrafted pastries fresh each day. Daily batches often sell out early.
Rosa's Bakery
Family-run organic artisan bakery in Neath, opened in March 2023, specialising in sourdough and pastries with a Romanian influence. Uses organic ingredients throughout with no additives; sourdough culture is 22 years old and water is triple-filtered. Single.
Rough Hand Made
Family-run boutique bakery at the Royal Albert Dock where every loaf, bun and pastry is made by hand on the premises. Previously based on Penny Lane.
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.
Ryes & Shine
German microbakery started by Angela Noethlings in Mayfield, specialising in organic artisan sourdough and dark rye breads made only with flour, water and salt. Sells at a weekly stall in St Luke's.
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.
Slindon Bakery
Recipes are made from scratch using a traditional long-dough method that allows the dough to mature before baking.
So-Doh! Sourdough Renvyle
Sourdough micro-bakery in Renvyle, Connemara, owned and run by Laura O'Donovan using organic or Irish-milled flour, with bread drops to Clifden and a food trailer in Letterfrack. Range runs from plain to fennel and multi-grain sourdough.
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.
SourCloud
Family-run microbakery in Bridge of Don, Aberdeen, started by Sardinian-trained chef Claudio Leoni, using a sourdough levain instead of commercial yeast. Bakes loaves, croissants and cruffins fresh by hand, with weekly online restocks.
Sourdough Sophia
Cafe and bakery on Essex Road in Islington selling freshly baked sourdough bread alongside croissants, cruffins and cakes. One of several Sourdough Sophia sites across north London.
Spondon Bakery
Independent bakery run by husband and wife Sally and Vangelis Giakalis, baking English and Mediterranean breads, pasties and cakes from scratch on the premises. Also handmakes Greek dishes, jams and chutneys.
St Ives Bakery
A Fore Street bakery in St Ives baking sourdough loaves, focaccia and sweet treats fresh on site using traditional artisan methods. It has operated for over twenty years.
Staff of Life Bakery
Artisan bakery in the centre of Kendal baking wholemeal, sourdough, rye and Italian loaves daily. Founded by Simon and Julie Thomas and supplies local dining establishments.
Staple Stores
Artisanal bakery and cafe launched on Reading Street in Broadstairs by Stephen Gadd and Rachel Young, with handmade sourdough, focaccia and viennoiserie baked on site. It has since added shops in Ramsgate and Westgate-on-Sea.
Stones Bakery
Started as a market stall and opened on Falmouth's Old High Street in 2009, baking artisan breads from organic flour including its signature sourdough, spelt and honey loaves and focaccia. It also runs an open-plan cafe at the bakery.
Sugardough
A traditional bakery in Hove hand making bread, pastries and cakes from scratch each day, baking its sourdough in small batches from a long established starter. Its Hove bakery has an open view kitchen and supplies a second shop in central Brighton.
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.
Sunrise Bakehouse
Family-run artisan bakery at 156 High Street in Burntisland, Fife. Specialises in organic sourdough loaves, focaccia and pastries, everything made by hand using organic ingredients and no additives. Award winner at the Scottish Bread Championship, which req.
The Baking Chambers
Micro-bakery near Marlborough selling small batches of slow-fermented sourdough, rye, spelt and focaccia using British organic heritage stoneground grains. Its Super Seeded Sourdough won a Taste of the West Gold award.
The Bear Bakery
Micro bakery on the edge of Chester city centre specialising in slow fermented sourdough breads, pastries and savouries with collection Tuesday to Saturday. Voted one of Britain's best artisan bakeries by British Baker readers in 2026.
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 Bread Smith
Microbakery run by Sam Smith making handmade sourdough loaves, focaccia and buns with organic flours. Bread is sold from a regular stall in Chapel Place, by local delivery and through several west Kent stockists.
The Crickhowell Bakery
A bakery on the High Street in Crickhowell making naturally fermented sourdough bread and focaccia without additives or preservatives. Opened February 2025 by baker Magda Sisulewska, who previously ran a bakery in Abertillery.
The Daily Apron
Artisan bakery at Market Square North, Lisburn, founded in 2021 by Cathy Stevenson and Katrina Collins. Sourdough fermented for up to 48 hours. The plain sourdough won Gold at the UK World Bread Awards 2022 and first place at Blas na hEireann 2023.
The Depot Bakery
Independent artisan bakery, cafe and kitchen established in 2014 in a converted industrial space on Kelham Island, with a second site at The Coach House in Hillsborough Park. Bakers craft sourdough and other hand-shaped loaves daily on site.
The Earth's Crust Bakery
Bakery and cafe on St Andrew Street in Castle Douglas, run by Tom and Pavlina van Rooyen. Makes slowly fermented sourdough with no artificial additives, using flour from heritage grain mills including Shipton Mill and Mungos Wells. Dairy and eggs from Torr.
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 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 Handmade Bakery
Worker co-operative bakery and cafe near Huddersfield baking traditional breads with long, unhurried fermentation. Funded partly through a bread subscription scheme.
The Malvern Bakehouse
Family-run bakery making handcrafted sourdough, focaccia and French patisserie with organic and local ingredients.
The Naked Sourdough
Micro-bakery and cafe at 17 Woodmarket in Kelso, founded by Cristina Wood in 2020. Makes over 20 varieties of organic sourdough using wild yeast fermentation and no commercial additives, with a rotating range of seasonal inclusions alongside focaccia and ba.
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 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 Sustenance Society
A micro-bakery that began in a home kitchen in 2020, making sourdough, focaccia and pastries from scratch with the process open for customers to see.
TOAD Bakery
Crowdfunded Camberwell bakery making long-fermented sourdough from UK-grown grain alongside pastries and cakes. A second, larger Deptford bakehouse is opening in 2026 to serve both sites.
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.
Ullapool Bakery
Wholesale bakery on Morefield Industrial Estate in Ullapool, baking from scratch on the premises every day using traditional methods. Makes a 10-seed sourdough, tomato focaccia, rye and spelt loaves, all using stone-ground Scottish oatmeal, rye, wheat and s.
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.
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.
Wheat Bakehouse
Online microbakery with a collection point in Aston, formerly trading as Orientee Bakery, that ferments its sourdough for at least thirty-six hours and makes everything from scratch. The menu changes with the seasons.
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 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.
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.