Rye Bread
Rye bread is made wholly or mainly from rye flour. Lower in gluten than wheat, it bakes into a dense, moist, earthy loaf, often spiced with caraway and built for slicing thin.
Honest Bread lists 88 bakers across the UK and Ireland known for rye bread, each baking from scratch with no additives. A staple grain bread across Northern Europe.
Rye Bread bakers
Allendale Bakery
A rural microbakery near Allendale baking specialty breads in a wood-fired oven using Northumberland-milled Gilchesters organic flour. It is known for rye sourdoughs and runs baking courses.
Archipelago Bakery
Small independent organic bakery in the New Town making bread fresh by hand each day, with all sourdoughs leavened entirely from wild yeast using long-aged starters. Won Scotland's Bakery of the Year in 2022.
Artisan Foodworks
Burscough bakery making bread, pies and cakes using traditional slow fermentation and wild yeasts, with wheat stone ground at a nearby farm. Named among the Sunday Times 30 Best UK Bakeries.
Arun Bakery
Stoneybatter bakery run by master baker Vlad Rainis, making hand-shaped sourdough, spelt, rye and soda breads with flour sourced from Shipton Mill. Pastries and croissants are baked alongside.
At the Chapel
All-day restaurant and rooms in a Grade II listed former chapel in Bruton with an in-house artisan bakery. Baker Tom Hitchmough makes long-fermented sourdough, rye, spelt and wholemeal loaves from stoneground organic flour.
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.
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.
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.
Bakhoos Bakery
Black Isle microbakery in Fortrose run by Scott MacKenzie and Charlotte King, specialising in sourdough bread, viennoiserie and cakes. Bread follows Scott's own recipes using Scottish grown and milled flours.
Barbakan Delicatessen
A bakery and delicatessen in Chorlton established in 1964 to serve south Manchester's Polish community, baking over seventy varieties of bread daily using traditional overnight methods. Known for continental rye loaves, bagels and 48-hour sourdough.
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.
Bread and Roses
An artisan bakery in Alnwick specialising in naturally leavened and sourdough breads raised with natural levain rather than added yeast. The range includes seeded sourdough, rye with caraway and Moscow rye.
Bread by Neil
Sourdough microbakery in Ely run by baker Neil Adcock from a converted home kitchen, producing small batches of hand-made bread from natural, where-possible organic and locally sourced ingredients. Loaves are available to order online for weekly collection.
Bread Naturally
Artisan bakery in Raheny making sourdough and yeasted breads from organic flour, with a team baking through the night. Established 2015 and now run by bakers Niamh McHugh and Hayley Caprani.
Bread Source
Independent artisan bakery and cafe with several sites across Norwich and Aylsham, baking additive-free sourdough, ryes and spelt loaves on its own premises. Around 4,000 loaves leave the bakery each week.
Breadshare Community Bakery
Non-profit social enterprise bakery in Portobello making certified-organic, additive-free bread by hand, with sourdough slow-fermented and some flour milled locally in East Lothian. Runs a cafe and baking courses.
Bretzel Bakery
Long-standing artisan bakery in Portobello dating back to the 1800s, with a shop and cafe at the original Lennox Street site and a production bakery in Harold's Cross. Known for award-winning sourdough.
Brod - The Danish Bakery
Cardiff's first Danish bakery, founded by a Copenhagen baker and making freshly baked Danish breads and pastries on site. It has a second branch in Penarth.
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.
Cobs Bakery (Cambridge Organic Bakery)
Organic wholesale bakery in Cambridge using long, slow fermentation to make white sourdough, a malted four-grain, whole spelt and a molasses-and-caraway dark rye. It supplies shops, markets, restaurants and university colleges across the city and is now run.
Coombeshead Farm Bakery
The on-site bakery at Coombeshead Farm makes sourdough from heritage wheat, spelt and rye, much of it stone ground on site. It supplies restaurants, hotels and farm shops, and sells loaves from the farm shop.
Daylesford Organic
Working organic farm in the Cotswolds with an on-site bakery that produces bread, cakes and pastries each day using slow fermentation and hand-shaping without additives. Its plain sourdough won its category at Britain's Best Loaf 2025.
Docker Bakery
Award-winning sourdough bakery founded in 2016, baking a full range of sourdough loaves and pastries from a production unit in Folkestone. It also runs a retail stall at The Goods Shed in Canterbury and supplies East Kent restaurants and cafes.
Dough Artisan Bakehouse
Herne Hill bakehouse making sourdough in white and wholemeal alongside specialty loaves such as walnut sourdough, baked in a flat stone-based oven. Its signature Herne Hill loaf blends wheat, oats, rye and linseed.
E5 Bakehouse
Independent organic bakery set in railway arches beneath London Fields station, baking sourdough and other loaves by hand each morning from stone-milled flour sourced from British farms. Founded in 2010.
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.
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.
Filbert's Bakery
Award winning community craft bakery in Lancaster making slow fermented loaves from organic flour, baking fresh daily Wednesday to Saturday. Known for a long fermented house sourdough with milled oats and sunflower seeds.
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.
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.
Go Yeast
Specialist sourdough microbakery in Donaghadee run by Kenneth McNaul, handcrafting naturally leavened breads from stoneground organic and ancient-grain flours. Supplies delis, restaurants and farmers markets and is a Real Bread Ireland supporter.
Grain Culture (Bake Shop)
Ely bakery and bake shop known for crusty sourdough, white batch loaves, milk buns and Danish-style rye, baked from scratch on its premises. Loaves and pastries draw regular queues at its St Mary's Street shop.
Gwyn's Bakery
An artisan bakery in the market town of Horsham making sourdough breads and pastries from scratch daily using British grown wheat and locally milled flour. Its range includes a Sussex loaf, a white and wholegrain loaf and rye.
Hambleton Bakery
B Corp certified artisan bakery that handmakes bread daily using traditional techniques with no additives, sourcing most ingredients within 50 miles. Bread is baked at Stretton with shops across the East Midlands.
Hambleton Bakery
Award-winning artisan bakery with a shop and cafe in St Ives, where breads and pastries are handmade and baked daily using traditional techniques, free of additives and preservatives. Its range runs to more than twenty sourdough, spelt and rye varieties.
Haxby Bakehouse
Artisan bakery and deli in Haxby that has made real bread since 2008 using slow overnight fermentation and natural sourdough levain with organic Yorkshire flour. The shop also runs a deli and coffee bar.
Henderson's Artisan Bakery
Independent bakery and cafe on Salisbury's historic Market Square, where breads and pastries are made on-site daily. The handmade range uses organic flour and traditional methods, with sourdough a particular speciality.
Holy Grain Sourdough Bakery
An independent bakery at the Great Northern in central Manchester making small-batch organic sourdough and hand-crafted pastries with a two-day fermentation. It both retails to walk-ins and supplies wholesale.
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.
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.
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.
Leakers Bakery
Long-established artisan bakery on East Street where breads, savouries and pastries are hand-made from scratch and baked on the premises in brick-floored ovens. Its sourdoughs use only flour, water and levain, with no added fats or improvers, and have won G.
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.
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.
LOAF
Sourdough microbakery in Trantlemore, Strath Halladale, founded by Susan Wallace, with loaves naturally leavened over three days from stonemilled organic and heritage grains. Runs a Saturday pop-up in Thurso and a pay-what-you-can community loaf.
Lovingly Artisan
An award-winning naturally leavened sourdough bakery trading from Altrincham Market, known for rustic loaves, malted barley bread and five-grain rye. Its founder has been recognised as Baker of the Year.
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.
Lunesdale Bakery
Bakery and small cafe on Kirkby Lonsdale's Main Street producing artisan breads, pastries, cakes and pies. Loaf range includes 100% rye, spelt, olive and seeded breads.
M's Bakery
Family-run artisan bakery in Pokesdown where everything is made on the premises from scratch. Known for slow-fermented sourdough that takes at least 24 hours to make, from multi-seed batards to whole grain rye boules.
Natural Foods Bakery
Artisan bakery and cafe founded above the Natural Foods health store on Paul Street, baking long-fermented sourdough and yeast breads by hand without unnecessary additives. Established in 2002.
Naturally Wild Sourdough
Home micro-bakery run by Fiona Archibold, baking organic naturally leavened bread over a 36-hour ferment for Moy Hill Farm outlet near Lahinch. Bakes country loaves daily plus sprouted rye and raisin granary.
Northern Rye
A small batch microbakery in Newcastle's Ouseburn district making sourdough loaves, viennoiserie and pastries. The dough is long-fermented for up to 28 hours using flour, water and salt.
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.
Olawa Bakery Wirral
Polish artisan bakery in Liscard baking bread in the long-standing Polish tradition, including sourdough, rye and wholemeal loaves alongside cakes and pastries. Recent social posts indicate it may currently be closed.
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.
Oxfords Bakery
Fourth-generation family bakery baking in Dorset since 1911, making sourdough from stoneground organic flour with no concentrates or additives. Loaves are baked in an oven now over a century old, using English wheat including grain grown locally in Dorset.
Pana Bread
Bakery at Merchants Quay Shopping Centre, with a further shop in Ballincollig, making a range of artisan breads including sourdoughs, rye, soda and gluten-free loaves.
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.
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.
Saker Bakery & Wholefoods
Long-running artisan bakery and wholefood shop in Hebden Bridge known for organic vegan sourdough, including Dutch sourdough and Danish rye, alongside savouries and cakes.
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.
Small Food Bakery
Small-batch bakery in a former Victorian school on Seely Road, where all breads are naturally leavened and slowly fermented for up to 30 hours. Great Food Club Sourdough Producer of the Year 2020 and host of the UK Grain Lab conference.
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.
Somerset Bakery
Family bakery in Stoke St Gregory baking sourdough and a range of breads, supplying shops and delis across Somerset. Its sourdough won the Craft Bakers Association Championship in 2018.
St. JOHN Bakery
Bakery in a Victorian railway arch on Druid Street producing sourdough, rye loaves, Eccles cakes and doughnuts. It bakes for the wider St. JOHN restaurant group and sells direct at weekends.
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.
Stark Farm Bakery
Wood-fired bakery near Easingwold where baker Dan Barrow bakes sourdough and pastries in an oven he built himself, using stoneground Yorkshire Organic Millers flour. Loaves are sold at Ripon and Easingwold markets and by local delivery.
Stoneham Bakehouse
A community supported bakery and social enterprise in the Poets Corner area of Hove, baking sourdough and other breads on site with a volunteer team. Bread and flour are sold from the bakehouse Thursday to Saturday.
Strathpeffer Artisan Bread
Highland microbakery run by Nikky Burdekin baking organic long-fermented bread, with sourdough proved for around 48 hours. Sold through a bake email subscription and at local markets rather than a shopfront.
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.
The Alternative Bread Company
Long-running stall in Cork's English Market making a large range of handmade breads, including organic sourdoughs, traditional Irish soda bread and flatbreads. Established in 1997.
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 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 Culinary Kiwi Bird
Award-winning micro-bakery run by classically trained chef Anne Keenan in Insch, baking real bread, sourdoughs and viennoiserie using Scottish flours and Orkney beremeal. Sells on Fridays and Saturdays with no permanent shopfront.
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 Loaf
Family-owned artisan bakery on the edge of the Peak District where most of what they serve is made from scratch with no additives or preservatives. Offers an extensive range of sourdough breads and runs bread baking courses.
The Penny Bun Bakehouse
Handcraft bakehouse set up in 2010, baking real sourdough breads using flour from Marriage's Millers and other small British mills. Loaves are sold by pre-order and from its Southwold outlet.
The Potting Shed Bakery
Micro-bakery in East Bergholt run by Rachel Gardiner, baking naturally leavened sourdough plus sweet and savoury treats using East Anglian grown and milled stoneground flours. Bread is sold by pre-order with Saturday collection.
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.
Three Hares
Cafe, deli and bakery on Sedbergh's Main Street opened in 2014 by Nina Matsunaga and James Ratcliffe, offering around ten different breads including sourdough. Recognised in the Good Food Guide.
Town Mill Bakery
Family-run bakery and cafe in the heart of Lyme Regis selling freshly baked sourdough, savouries and pastries. Much-loved locally and recognised for its award-winning sourdough.
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.
Wild Bread Bakehouse
Sourdough bakery established in Faversham in 2013, making naturally leavened loaves from organic grains with no added bakers yeast. Bread is sold through Faversham Market, the bakehouse and local wholesale customers.
Wild West Sourdough
Home micro-bakery in Newcastle, Galway run by Lucia Hdra, making hand-crafted sourdough such as Wild Atlantic seaweed, caraway and smoked sea salt loaves from organic and continental flours. Pre-order for Friday collection and sold at local markets.