Sourdough
Sourdough is bread leavened only by a live starter of wild yeast and lactic bacteria, with no added commercial yeast. A genuine sourdough is flour, water and salt, slowly fermented for flavour, a chewy crumb and a blistered crust.
Honest Bread lists 565 bakers across the UK and Ireland known for sourdough, each baking from scratch with no additives. Made across the UK and Ireland; the backbone of the modern craft bakery.
Sourdough bakers
31 Mallory Bakery
Family-run micro-bakery in Kirkby Mallory specialising in organic sourdough, breads, cakes and pastries made by head baker Donna. Opens Fridays and Saturdays until sold out, with Great Taste Award-winning bakes.
ACRE Farm + Bakery
Farm bakery started at Monewden in 2022, baking sourdough in a wood-fired oven from wheat grown and milled on the farm, each loaf taking over 24 hours. It runs a shop on Market Hill in Woodbridge alongside Friday collection points.
Adam's Bakehouse
Opened in May 2024 on Front Street West, baking a house sourdough made over a three-day process alongside pastries baked fresh on site.
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.
All You Knead
Independent Lancashire bakery and cafe near Chorley making real bread, pies and pastries with no artificial additives or preservatives. A member of the Real Bread Campaign, founded by Craig and Julie Dugan.
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.
Andy's Bread
Small-batch artisan bakery in Llanidloes, mid-Wales, producing slow-fermented sourdoughs and rye loaves since 2010. Uses stoneground organic flour from Felin Ganol and Shipton Mill. The range covers rye, wheat, spelt and wholemeal; all loaves handmade on th.
Anna's Bakery
Independent artisan bakery in Llangollen, run by baker Anna Samsonidze and her family. All bread and pastries made from scratch on the premises. Sourdough baked in-house and served fresh from the oven. Ukrainian baking traditions underpin the range.
ANUNA Craft Bakery
Artisan sourdough bakery working from a farm in rural Ceredigion, making handmade sourdough bread and viennoiserie with organic ingredients. They mill with Y Felin and sell at local shops and farmers markets.
Arán Artisan Bakery & Bistro
Award-winning bakery and bistro stone-baking its bread daily in-house using local heritage grains, a natural sourdough starter and long-fermented poolish levain. Its sourdough took a Blas na hEireann Gold Award in 2024.
Aran Bakery
Artisan bakery founded by baker and food writer Flora Shedden in a 200 year old building in Dunkeld. House sourdough is made with Scottish grown and milled landrace flour, with everything baked on site.
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.
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.
Aries Bakehouse
Small-batch Brixton Hill bakery run by a self-taught baker, making sourdough, challah and pastries along with a popular vegan range. Loaves are often pre-ordered as they sell out quickly.
Artigrano
A micro-bakery in a 13 sqm shepherd's hut using a slow sourdough method. The dough is rested overnight and baked early morning from UK stone-milled organic grain.
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.
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.
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.
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.
Aston's Bakehouse
Bakes a range of certified-organic breads and pastries from scratch at its Inkpen bakery near Hungerford, supplying farm shops across the South.
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.
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.
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.
Bacus Bhreanainn (Bacus)
Independent craft bakery and cafe on Green Street in Dingle, baking Irish and continental breads in stone-floored deck ovens and supplying shops and restaurants across the peninsula. The range includes sourdough, rye sourdough, soda bread and yeasted loaves.
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.
Bakari
Family-run, Scandinavian-influenced artisan bakery on Donegall Street making 100 percent naturally leavened sourdough and rye breads alongside pastries. Listed by Real Bread Ireland.
Bake Out
An artisan bakery and cafe with a shop by the bridge in Lewes that makes its bread, pastry and cakes from scratch. The founders won Britain's Best Loaf in 2018 and a Sussex seeded sourdough category award.
Baked
Artisan bakery and coffee shop in Derby's Cathedral Quarter where self-taught bakers Victoria Bate and Garry Baker make everything from scratch using traditional methods. Offers speciality loaves including spelt and beer bread.
Baked by the Varga
A Derby bakery making wild sourdough with a slow cold proof; it took Gold at Britain's Best Loaf 2026.
Baked in Tettenhall
Independent family-owned bakery in Tettenhall Village making sourdough raised on a wild local yeast culture, baked fresh from scratch daily with no dough developers or ascorbic acid, alongside pastries and cakes.
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.
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.
Bakehouse72
Huddersfield microbakery making hand-shaped long-fermented yeasted breads and sourdoughs using Shipton Mill flour. Sold to order with local delivery to HD2 and HD3.
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.
Bakerman
A not-for-profit organic community bakery making sourdough with no chemical rising agents or additives; its head baker has won Britain's Best Loaf.
Bakers Yard Bakery
Micro bakery and cafe on Kelham Island run by Sam Lindsay and Becca Crofts, baking sweet and savoury seasonal goods in house. They make every component of their bakes and plates from scratch, including their own sourdough.
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.
Bakery on the Water
Family-run artisan bakery and cafe on the river in Bourton-on-the-Water, part of the Little Bakery Company, baking everything from scratch in-house daily. It is known for its crunchy sourdough and malted loaf alongside croissants and pastries.
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.
Baking 4U
Micro bakery run by Cinta Ramblado offering sourdough and Spanish speciality breads to order, with collection and a stall at the Friday Castletroy Farmers Market in Limerick.
Balanced Heart Bakery
Family-run artisan microbakery on the Wirral specialising in organic, slow-fermented sourdough using three-day fermentation. Sells through an online shop and weekly bread club.
Bandit Bakery
Artisan bakery in the Rosemount area of Aberdeen run by Pete and Sarah Leonard, producing naturally leavened sourdough and vegan bakes from a house blend of white, wholemeal and freshly milled spelt. Known for selling out quickly.
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.
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.
Barron's Bakery & Coffee House
Long-running bakery baking bread in Cappoquin since 1887, still using its original Scotch brick ovens with slow natural proving and hand shaping. The range includes wheat and rye sourdoughs, spelt loaves and soda breads.
Baska Bakery
Microbakery baking slow-fermented sourdough from only flour, water and salt, with no industrial additives. Started in December 2021.
Bayon Bakery
An independent neighbourhood bakery in Hove baking crusty sourdough loaves, bread and pastries on site each morning. Everything is handmade and the shop is open seven days a week.
Beachwood Bakery
Bakery on the square in Chagford on the edge of Dartmoor, making organic sourdough through long fermentation with flour that is organically grown and stone-milled in the UK. Also bakes buns and savoury pastries in-house.
Beaten by a Whisker
A small-batch vegan microbakery in Walthamstow baking sourdough bread and cookies from scratch.
Beatha Bakery
Small independent microbakery run by Darren and Grainne Collins, specialising in sourdough and hand-laminated pastries baked in their own bakery. Listed by Real Bread Ireland and included in RTE's round-up of brilliant Irish bread bakeries.
Becws Alun
Independent bakery at Morfa Conwy Business Park, producing wild-yeast sourdough made with flour, water, salt and natural wild yeast only, with no emulsifiers or preservatives. Founded in 2008 by a baker with 40 years of experience.
Becws Mefus Artisan Bakery
Artisan bakery on Anglesey making sourdough cold fermented over several days from just flour, water and salt, plus a range of other specialist breads. All products are made on site, with a second branch in Gaerwen.
Beefcake Cafe
Independent Glasgow cafe-bakery in Anniesland that won the Plain Sourdough category at Britain's Best Loaf 2021. All bread baked from scratch on the premises using a naturally fermented culture.
BEK Sourdough Bakery
An artisan sourdough bakery with handmade products baked on site, with locations on St Denys Road in Southampton and in Gosport.
Belle's Kitchen
Restaurant-bakery making sourdough on the premises from a mother dough using local Donegal spring water. Supplies its own cafe plus local cafes and markets.
Benchmark Bread
Microbakery in Whiteabbey village run by Michael Hendron, selling fresh sourdough loaves, pastries and coffee from its hatch several days a week. Made from scratch on site.
Benjamin Lee Artisan Bakery
Independent artisan bakery in Llandudno, opened in 2022 and built on a salt, flour and water philosophy. Sourdough loaves cold-fermented for 24 hours; all bread produced in-house on the premises.
Benny's Deli
Family-run deli and bakery since 1981 where bakers make fresh breads every morning from scratch on the premises. Real Bread Ireland member confirmed for additive-free baking.
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.
Big Jo
Larger sister bakery to Jolene on Hornsey Road, milling heritage grain on site and baking sourdough breads and pastries with its own fermentation lab and bread oven. Sister site to Jolene on Newington Green.
Black Quarter Breads
Magherafelt microbakery crafting sourdough bread from flour, water, salt and a little olive oil, alongside stromboli, pizza and yeasted breads sold at farmers markets.
Blackbird Bakery
Independent bakery under the arch by Queens Road Peckham station, working to a make-everything-we-sell ethos. It bakes sourdough, challah and a counter of cakes and tarts.
Blackbirds Micro Bakery
Family home-based bakery making sourdough with no artificial additives, preservatives or dough improvers, using organic Cotswold-milled flour.
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.
Blistered Bread
Family micro-bakery hand-making long-fermented sourdough loaves and pastries from its own starters, with at least 50% Irish wheat per loaf. Bakes Tuesday to Saturday.
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.
Blue Sky Baker
Independent artisan bakery and Real Bread Campaign member making sourdough with just flour, water, salt, yeast and time, plus pastries. Relocated from Hebden Bridge to Gomersal near Cleckheaton.
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.
Boatyard Bakery
Sourdough bakehouse and cafe in a Victorian warehouse on Exeter's quayside, home to Emma's Bread. Bakers make their loaves with flour, water, sea salt and their own sourdough cultures, sold seven days a week.
Bore St Bakery
Bakery and cafe on Bore Street where everything is baked on site, from sourdough and tin loaves to speciality breads and sweet pastries. It is run by baker Nathan and draws regular queues.
Bostock Bakery
Artisan bakery specialising in slow-fermentation sourdough with no additives, made fresh by hand at its East Linton premises. Runs a shop on North Berwick High Street and a site in East Linton.
Botham's of Whitby
Family bakery established in Whitby in 1865 and now in its fifth generation, baking its own bread including sourdough and multiseed loaves alongside traditional Yorkshire tea breads. It runs several shops and cafes across the area.
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.
Bradbourne Bakery
A microbakery where every loaf is mixed and shaped by hand, given a long slow fermentation, and baked on a hot stone in a brick oven.
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.
Bramhall Bakery
Artisan bakery with shops in Bramhall and Poynton baking breads daily with no added preservatives or artificial colourings. Founded by Jo and Scott, an artisan baker with over twenty years of experience.
Bread & Butters
Micro bakery in the Conwy Valley run by a self-taught baker, making naturally leavened bread over roughly 48 hours on a Haussler stone bake oven. Loaves are baked to order for Friday collection and supplied to local shops and coffee houses.
Bread 41
Organic sourdough bakery and cafe on Pearse Street, where breads are made over two days from organic flour milled on site. Founded by Eoin Cluskey.
Bread and Banjo Bakery
Independent Ormeau Road bakery making sourdough loaves and other breads fresh on the premises daily using whole, fresh ingredients. Also known for its Guinness bread and cinnamon rolls.
Bread and Loaf
Microbakery baking sourdough and yeasted bread fresh daily from scratch using Shipton Mill organic flour and long-ferment methods.
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 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.
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 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.
Bread Culture Bakery
Bakery in Rathmore producing handmade breads and sourdough on site.
Bread Heaven Bakery
Founded by Francis Devane in 2022, hand-making white and brown country sourdoughs from scratch, both deck-baked and tinned.
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 on a Bike
Sourdough microbakery off Mill Road in Cambridge, baking naturally leavened loaves to order from flour, water and sea salt with no added yeast or improvers. Bread is slowly fermented and made in small batches for collection.
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.
Bread&
A small batch family-run bakery in Sunderland making loaves, tarts and cakes for wholesale and click and collect. It grew from home baking into a standalone bakery at the North East BIC.
BreadBeard
Home microbakery in Torbay baking to order using only flour, water and salt.
BreaDelicious Organic Bakery
Makes organic sourdough from only starter, flour, water and seeds, with no added yeast, sugar or preservatives.
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.
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.
Breaking Bread Kitchen & Bakehouse
An on-site bakehouse with commercial ovens and provers producing its own sourdough and breads, supplying its cafe, other venues and local markets.
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.
Bricknell Bakehouse
A micro bakery in the Nottingham area making handmade breads from an established sourdough starter, with no improvers or enhancers.
Brickyard Bakery
Artisan bakery on Westgate in Guisborough, North Yorkshire, making all products by hand to traditional recipes. Sourdough loaves are a staple, alongside pastries and cakes.
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.
Brod Artisan Bakery
Artisan bakery in Barrow upon Soar making naturally leavened sourdough breads and pastries from scratch using natural local ingredients, with goods made fresh on the day.
Bruntlands Bread
Naturally ferments sourdough using only flour, water and salt, with organic heritage grain grown and milled in Scotland through Scotland The Bread.
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.
Bunhead
A female- and Palestinian-owned bakery producing heritage sourdough buns naturally leavened from scratch, in flavours such as rose and cardamom and za'atar.
Butterfold Bakery
Artisan bakery on Bedford Street in Middlesbrough, opened March 2024 by Scott Sutherland and Rebecca Robinson. All breads, croissants and pastries are handmade from scratch daily, with baking starting at 3am.
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.
Carraig Rua Bakery
Bakes a range of breads from French sourdough to gluten-free buckwheat and apple, with certified organic breads from traditional recipes. Real Bread Ireland member.
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.
CAWA Bakery
Independent wholesale and retail artisan bakery specialising in sourdough bread and viennoiserie, with a retail coffee site on Fulwood Road. They bake white and rye sourdough and laminated pastries and deliver across Sheffield and the wider UK.
Celtic Crumb
Makes each loaf with only flour, water, salt and a wild-fermented starter, no commercial yeast or additives. Sells country white, wholemeal, spelt and fruited sourdoughs at Carrickmacross Artisan Market.
Cereal Bakery & Bookshop
Bakery and bookshop in the restored 1932 Burr's of Tongue trading post in Tongue, Sutherland. Wingmon Cheung and Niall Furlong bake a daily wholemeal sourdough tin loaf using Scottish-grown and stone-milled flour, alongside seasonal baked goods and coffee.
Charles Artisan Bread
An East Village bakery in Stratford making sourdough loaves through slow fermentation using organic flour.
Chatwins Bakery
A Nantwich bakery trading since 1913 that bakes sourdough loaves, bloomers and baguettes fresh each day, with cakes, breads and pies made in its Market Street bakery.
Clare Island Oven
Island microbakery run by Niall and Alice baking sourdough from scratch. Real Bread Ireland member.
Claypath Delicatessen
Delicatessen and bakery at 57 Claypath in Durham City, baking sourdough in small batches on the premises. Sandwiches and sourdough pizza bases are made using their own freshly baked bread. Established 2010.
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.
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.
Company Bakery
East Lothian bakery and cafe at Eskmills specialising in slow-fermented sourdough made with Scottish flours. Founded by four friends and supplies cafes and restaurants alongside its retail counter.
Connor's Bakery
Family-run bakery on Rugby Road in Hinckley, established in 1931, making naturally leavened sourdough and artisan breads by hand using natural ingredients.
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.
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.
Coosh Bakery
Neighbourhood artisan bakery in Mapperley run by Rachel and Tom Egan, handmaking sourdough loaves, pastries and cakes using slow fermentation and no additives. Founder Rachel trained at the School of Artisan Food.
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.
Cornrue Bakery
Westport bakery and cafe founded by Patrick O'Reilly specialising exclusively in naturally leavened sourdough made with organic flour over a six-day process. Its bread won gold at Blas na hÉireann.
Cosgriff and Sons Microbakery
Independent microbakery run by Paul Cosgriff near Clifford's Tower, baking naturally fermented sourdough fresh on site over a long slow process. It also serves sandwiches and coffee.
Cottonrake Bakery
An independent West End bakery known for slow-fermented sourdough, buttery viennoiserie and a changing range of seasonal tarts and cakes. It bakes its range in-house.
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.
Crazy Baker
Kensal Green artisan bakery and deli baking sourdough, country loaves, rolls and pastries on the premises daily since 2009. Operates both wholesale and a retail counter.
Crumb
Independent artisan bakery with sites in Millhouses and Crookes, specialising in freshly made sourdough bread, pastries, doughnuts and hand-crafted sandwiches. Products are made fresh each day with weekly changing specials.
Crumb and Comb
Micro-bakery run by Julie Williams in Boroughbridge making handmade artisan bread. It trades through its Facebook and Instagram pages and is listed among the town's independent food producers.
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.
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.
Cukie Swedish Bakery
Scandinavian micro-bakery in Dunfermline, producing hand-crafted sourdough loaves on a multi-day fermentation schedule alongside Swedish cinnamon buns, mazarins and pastries. Gold award winner at the Scottish Bread Championship, which enforces a no artifici.
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.
Das Brothaus
Microbakery in York where the sourdough is made from scratch by hand in the family home.
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.
Deanston Bakery
A Shawlands bakery baking sourdough loaves, bagels and pastries fresh each day, with bakes reflecting owner Yuriy's Ukrainian heritage. It is known locally for long queues and a strong reputation.
Dinkin's Home Bakery & Cafe
Cavan branch of the family home bakery producing handcrafted breads and sourdoughs made on site from scratch, free from additives and preservatives.
Diva Boutique Bakery
West Cork bakery making bread, pastries and cakes from scratch. Real Bread Ireland member.
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.
Dough Master
A micro bakery in Sawley making sourdough to order from flour, water, salt and a wild-yeast starter, fermented over 12 to 24 hours.
Dough Taunton
Sourdough bakery and cafe on Bath Place in central Taunton, making bread by hand over three days using organic flours. Also serves cakes and pastries to eat in or take away.
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.
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.
Dún Artisan Bakery
Bakery on Main Street opened in 2021 by trained chefs Caitriona Keating and Fergal Walsh, hand-making naturally leavened sourdough and pastries in-house with organic Irish and local flours. Breads use only flour, salt, water and time.
Dunbar Community Bakery
Community-owned bakery on Dunbar High Street making slow-fermented sourdough, savouries and patisserie fresh on the premises. Reopened in April 2026 after a fire forced a temporary closure earlier in the year.
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.
Dunns Bakery
Long established family artisan bakery in Crouch End, hand making sourdough and other breads, cakes, sausage rolls and sandwiches on the premises. Now run by sixth generation baker Lewis Freeman.
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.
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.
East Bristol Bakery
Craft bakery and cafe in Easton, among the early Bristol bakeries to focus on sourdough. It bakes bread and handmade pastries on the premises alongside an all-day brunch menu.
Eastsheen Microbakery
A home-kitchen microbakery in East Sheen making everything by hand. It bakes sourdough using British and organic flour and has won World Bread Awards.
Ed Baker
A heritage-grain sourdough specialist in Hither Green baking from scratch. The bakery won five Great Taste Awards in 2023.
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.
Elsing Bakehouse
Delivery-only bakery making handmade, slow-fermented bread with all-organic ingredients, leavened with a natural levain culture.
Emilie's
Woodfired kitchen, bakery, food shop and cafe in Glenbeigh launched in 2021 by Emilie Mjorndal, a baker trained in Paris. Bakes slow-fermented seeded sourdough by hand in a fire oven, alongside pastries and pizza.
Enbob Artisan Bakery
Artisan bakery offering freshly baked sourdough, rolls and buns made in-house.
Epi Microbakery
A Birkdale microbakery making slowdough and sourdough by hand from its own natural starters and ferments, using organic flours with no additives.
Eric's Bakery
East Dulwich bakery founded by a former head baker at Flor, using UK-grown organic wheat. It makes white and porridge sourdoughs, seeded rolls and well-regarded croissants on baking days.
Ericht Sourdough
Solo baker Kath Halls makes hand-mixed sourdough in Blairgowrie, Perthshire. Wheat and rye varieties fermented and proved over 24 to 48 hours, then baked directly on the oven base for a crusty hearth loaf. Previously traded as Emley Sourdough in Yorkshire b.
Eunice Artisan Bakery
Artisan bakery in Huntingdon making bread by hand using its own natural sourdough grown from scratch, with quality flour and no preservatives. It offers a range of handmade breads and cakes using traditional recipes.
Evendine Sourdough Bakery
Microbakery fermenting its dough for 36 hours using Shipton Mill organic flour and Malvern spring water to make naturally leavened sourdough.
Eviedale Bakehouse
Orkney's first dedicated sourdough bakery. Bread is proofed over 48 hours, hand-shaped and baked on site in steam ovens using organic flour and local bere barley.
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.
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.
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.
Farm Cottage Bakery
A family-run bakery on a dairy farm near Haverfordwest, making everything by hand on the premises. The sourdough uses a starter called Shirley in a three-day process. Sells at Haverfordwest Farmers Market on Fridays and by online pre-order. Established 2018.
Farmhouse Café & Bakery
Bakes everything from scratch each morning using Kells Organic Flour, with sourdough made from its own starter, organic Irish flour and water.
Farro Bakery
Bakery on Brunswick Square open since 2019, specialising in sourdough loaves and viennoiserie such as croissants and kouign-amann. Built on simple ingredients, local suppliers and traditional methods.
Featherstone Bread
Organic microbakery in King's Heath that handmakes sourdough using Shipton Mill organic flour and offers local doorstep delivery. It also runs sourdough pizza collection days.
FERA Bakery
East Belfast bakery built around wild yeast, making naturally leavened sourdough with white and wholewheat flours and a long-established starter. Pastries are handmade over a three-day process.
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.
Field Bakery
Farm bakery at Gothelney Farm at the foot of the Quantock hills, baking sourdough from diverse grains grown and fresh stone-milled on the farm. Open to visitors on Fridays with weekend bread club and workshops.
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.
Firehouse Bakery
Bakery and bread school run by chef and baker Patrick Ryan, hand-crafting and freshly baking crusty sourdoughs and slow-proved yeasted breads daily. The Gorey cafe has a working bakery on its lower floor.
Fitzbillies
Cambridge institution founded in 1920, baking its own bread, pastries, cakes and famous Chelsea buns by hand at an off-site bakery. Its bread range includes a white wheat sourdough baton and sourdough English muffins.
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.
Flori Bakery
Neighbourhood bakery in York baking sourdough loaves and Scandinavian inspired pastries on site, founded by a baker who trained in Stockholm. It has shops on Walmgate and Bishopthorpe Road.
Flour & Feast
Small artisan bakery in Hull's Fruit Market district on Humber Street, baking loaves overnight using a long-ferment formula of water, flour, salt and yeast with no additives, giving an open crumb and better digestibility.
Flour & Soul Bakery
A small-batch bakery where each sourdough loaf is a three-day process with a 36-hour cold fermentation, using organic stone-ground flours.
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.
Folk Espresso and Boulangerie
Independent micro-bakery and espresso bar making everything from scratch in small batches using natural organic ingredients. No additives; all bread baked on the premises daily.
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.
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.
Garden Room Bakery
Micro-bakery in Warkworth, Northumberland, established in 2025 by Simon Denny, who has baked sourdough for over 15 years. Handcrafted sourdough and whole wheat loaves using locally sourced ingredients, available for local delivery.
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.
Glume
Small real-bread bakery on Main Street making all breads with organic flour and natural fermentation, with baguettes built on a poolish and stiff levain.
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.
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.
Grá Arán
Gráinne McGough runs this microbakery from a purpose-built cabin, baking white and seeded spelt sourdough using her own wheat starter.
Grain & Hearth
Sourdough bakery and cafe established in 2019 by Adam and Carmen Pagor after moving from London. They bake naturally leavened sourdough and seasonal viennoiserie on site, alongside a deli and speciality coffee.
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.
Grain of Truth Bakery
Small independent bakehouse on the east side of Lincoln making slow-fermented sourdoughs and pastries on site. Open to the public at weekends with bread available at Lincoln Central Market on Wednesdays.
Grange Bakery
Historic Grange-over-Sands bakery dating to 1911 that hand crafts traditional bread in an Edwardian gas fired trap oven. Produces an extensive bread range including seven varieties of sourdough.
Granum Bakehouse
Micro-bakery in Craughwell run by baker Jaco Daniels, baking sourdough bread for the local community with weekly pre-order bakes. Listed as a Real Bread Ireland member.
Green Door Bakery
Stoneybatter bakery on Manor Street baking sourdough breads, including chilli and rosemary loaves, plus cakes, tarts and pastries on site. Run by baker Philip Dempsey.
Greenfield Bakers
A bakery in Friskney using a wood-fired French clay oven in a converted stable to make slow-fermented breads from stoneground organic flour milled at Maud Foster windmill.
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.
Guild of Dough
Neighbourhood bakery in Bishopston with an on-site bakery and shop, known for its sourdough and other artisan breads. Bakes on the premises at its Ashley Down Road site.
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.
Hackney Bread Kitchen
A purpose-built garden microbakery in Hackney baking small-batch sourdough from scratch for the local area. It also runs sourdough courses.
Half Dozen Other
An artisan bakery, part of the Pot Kettle Black group, baking sourdough and laminated pastries from a warehouse site in Red Bank using organic Shipton Mill flour and no improvers. It also runs a cafe on Oxford Road at Circle Square.
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.
Hamblin Bread
Neighbourhood bakery and cafe in East Oxford baking bread daily from stone-ground British flour, water and salt. It sells only sourdough bread alongside buns, pastries and pizza, and runs a second outlet in the Covered Market.
Hápi Bakery
Micro-bakery in Galway's West End, a sister business of Kai run by chef Jess Murphy, making sourdough from a blend of wholemeal and strong flour with a rye and strong-flour starter. Supplies several local cafes and shops.
Hare & Hounds Bakery
Bakery and cafe that grew from the bread-making at the Hare & Hounds pub in Aberthin, baking sourdough, pastries and sandwiches. It serves breakfast, brunch and lunch alongside its takeaway breads in Cowbridge.
Hart & Lova Bakery
Independent bakery and cafe run by Andrea Hartlova, baking sourdough, pastries and cakes from scratch using organic ingredients. It also supplies cakes to Harvey Nichols.
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.
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.
Hassett's Bakery
Cork artisan bakery founded by Michael Hassett in 1984, baking breads and cakes each morning from local ingredients, with shops in Douglas and Carrigaline.
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.
Hazelwood Bakery
Family bakery linked to Hazelwood Lodge near Ballyvaughan, making organic sourdough by hand from flour, starter, salt and water with long proofing. Loaves use organic wheat, rye and spelt flours.
Hearth Bakery
A farm-to-table community interest bakery in Hackney Wick making wholemeal sourdough loaves from scratch using locally and ethically sourced regeneratively-grown flour.
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.
Heritage Bakehouse
Artisan bakery in Benderloch, seven miles north of Oban, run by baker Tracey Law. Uses organic heritage grain flour and sea salt with no additives. Operates wholesale, supplying restaurants, farm shops and delis across Argyll. Gold medal winner in sourdough.
Hills Bakery
A family-owned artisan bakery in Hale village near Altrincham, run by the fourth generation of the Hill family, baking bread, sandwiches and handmade confectionery daily on site.
Hindley's Bakery
Family-run bakery established in 1893 that makes and bakes from scratch each day, including fermented sourdough.
Hobbs House Bakery
Family-run bakery now in its sixth generation, with shops across the Cotswolds including Chipping Sodbury, Nailsworth and Tetbury. Bakes sourdough and a wide range of breads and cakes and runs baking courses.
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.
Homebaked Anfield
A community co-operative bakery in Anfield making pies, pasties and sourdough from scratch on the premises.
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.
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.
Hylsten Bakery
Sourdough bakery near Dartmoor, founded in 2020 and now based in Buckfastleigh, baking with organic UK-grown stoneground flours. Supplies loaves wholesale to shops across Devon.
I Said Bread
Small batch micro-bakery in Meersbrook making naturally leavened sourdough using UK-grown, stone-milled organic flour. The range includes a changing selection of sweet and savoury bakes.
Jack's Bakery
Artisan bakery and delicatessen in Killorglin run by Jack and Celine Healy, making hand-made traditional Irish breads and sourdoughs in small batches using natural ingredients.
Jane's Handmade Bread
Small batch bakery near Chester hand making breads from carefully sourced British ingredients with no bleached flour or chemical improvers. Sells at Chester's indoor market and regional farmers markets.
Jinny's Bakery
Award-winning artisan bakery and tea rooms making all bread by hand in small batches from scratch, with no artificial colours, flavours or preservatives. Good Food Ireland Best Bakery in Ireland 2023.
Joe the Baker
Micro-bakery operating from a converted stone grain store, baking with organic wheat and rye using 40-hour-plus fermentation. Real Bread Ireland member; no additives or commercial yeast.
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.
Jolene
Bakery, cafe and restaurant on Newington Green that mills much of its own flour and bakes bread and pastries on site, with satellite bakeries in Shoreditch and Islington.
Jolene
Bakery and restaurant on Newington Green baking sourdough loaves, pastries and buns using Wildfarmed grain, with sweet and savoury food served through the day. Founded by Jeremie Cometto-Lingenheim and David Gingell.
Joyce Country Bakery (Bácús Dhúiche Sheoigheach)
Microbakery run by Mary and Anya making small-batch white sourdough and traditional Russian rye sourdough with regeneratively farmed flour.
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.
Katherine's Sourdough
Home microbakery making sourdough from organic wheat with no additives or preservatives.
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.
KJ's Bothy Bakery
Bakery and shop in Grantown-on-Spey where everything is made on site, set up by the owner of the former Mountain Cafe in Aviemore. Multiple Scottish Bread Championship medal winner producing real bread and sourdoughs.
Knapdale Artisan Bakehouse
Handmade sourdough takes at least two days, including 24 hours of slow fermentation on an aged wild-yeast starter, using mostly organic Scottish-milled flour.
Knead & Desire Bakehouse
A Hitchin bakehouse making organic sourdough through slow natural fermentation, typically over 24 to 36 hours.
Knead Artisan Bakery
Produces yeast breads and sourdoughs on Main Street, Dunleer, and supplies food halls and restaurants in Dundalk.
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.
Kookaburra Bakehouse
Small independent Chester bakery with Australian inspired bakes, where sourdough loaves are fermented using just flour and water and everything is made on site daily. Located on Goss Street in the city centre.
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.
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.
KVASA Bakery
Family-run organic sourdough microbakery on Leith Walk with a shop and fermentation lab, making naturally leavened breads and bakes including a sourdough vegan croissant.
Landrace Bakery
Independent bakery, cafe and flour mill on Walcot Street open since 2018, baking sourdough from speciality British grains milled at its own stone mill near Evercreech. The space above houses the Upstairs at Landrace restaurant.
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.
Le Petit Marche
French artisan bakery opened by the Pasquier family in 2023, baking all bread from scratch on site using traditional methods including sourdough fermentation. Range runs from traditional baguette to five-grain sourdough.
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.
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.
Lewis's Bakery
Independent Birmingham bakery with a range of artisan sourdough made in-house.
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 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 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.
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 Eye Bakery
Specialist micro-bakery making sourdough bread by hand from a long-established leaven, with no additives. Sells at local Wirral markets and runs sourdough bread-making courses in West Kirby.
Little Oven Bakehouse
Neighbourhood bakehouse in Sleaford making naturally leavened sourdough in small batches using simple ingredients and long fermentation, with walk-in sales and a pre-order collection service.
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.
Live Love Loaf
Bakery using long fermentation and stone-ground organic flour to make sourdough from scratch. It also runs sourdough courses.
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.
Loaf Bakery
Sourdough breads and pastries baked in the Farnham bakehouse and delivered daily to shops in Godalming, Farnham, Four Marks and Alresford.
Loaf Micro Bakery
Neighbourhood microbakery opened in Wymondham in 2021, making naturally leavened sourdough over three days using organic and East Anglian milled flours. A second shop opened in Norwich Lanes in 2024.
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.
Loch Arthur Community Bakery
Artisan bakery at the Loch Arthur Camphill Community, a Demeter-certified biodynamic farm near Beeswing, south-east of Dumfries. Baking by traditional methods since 1985. The range includes a continental open-crumb sourdough, cracked whole wheat with sunflo.
Lone Loaf Bakery
A small hands-on bakery that does every step itself, turning flour, water and salt into organic sourdough bakes made to order.
Longstraw Bakery
Organic sourdough microbakery in West Somerset using UK stone-milled wheat, oats and rye from smaller-scale farmers. Named among the Good Food Guide's top bakeries in Britain.
Lovelocks Coffee Shop
Independent Liverpool coffee shop with an in-house bakery and kitchen making sourdough bread, cakes and other bakes on site.
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.
Lucho Bakes
A sourdough microbakery on Exmoor run by Luciano Soto Rodriguez, baking fresh loaves sold at Dulverton and other Exmoor farmers' markets.
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.
Lyon's Cafe & Bakeshop
Long-established Sligo cafe on Quay Street with an in-house bakery and patisserie, where a team of bakers uses the sourdough method to make an extensive range of breads and pastries. Also supplies bread to other restaurants in the northwest.
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.
Ma Baker
A micro-bakery in Overton-on-Dee, Wrexham county, run by Liz Wilson since 2013. Uses organic British flour to hand-make country sourdough, rye loaves, soda bread and brioche. Great Taste Gold Award 2024.
Mabel The Bakery
Small-batch bakery on Downham Market Place opened in 2023, making handmade sourdough loaves, croissants and seasonal viennoiseries with slow-proved doughs. It was named in the Good Food Guide's best 50 bakeries two years running.
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.
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.
Margot Bakery
Artisan bakery opened by Michelle Eshkeri, making sourdough breads, pastries and babka by hand on site. Each signature loaf is given a three to four day fermentation.
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.
Mark's Bread
Artisan bakery founded on North Street in Bedminster in 2009, known for its Southville Sourdough alongside a full range of breads and pastries. Supplies a number of local shops and restaurants.
Mark's Cotswold Bakery
Family-run bakery specialising in hand-made high-hydration sourdough, baked by a small team in a Chipping Norton unit using flour from the nearby FWP Matthews mill. It won a regional gold at the National Bakery Awards 2023 for several of its sourdough loaves.
Marmadukes
Independent cafe group whose Sorting Office site on Ecclesall Road houses its own sourdough bakery and pastry kitchen, baking naturally leavened bread with Wildfarmed grain. Loaves are delivered daily to its Norfolk Row and Cambridge Street cafes.
Matilda's Bakery & Deli
Bakes a wide range of sourdough including white, wholemeal, spelt, rye, malt, seeded and fruit in its own onsite bakery, all handmade and stone-baked after a 72-hour ferment.
May's Place
Small bakery run by baker Megan Lowe baking sourdough. Real Bread Ireland member.
Maya's Bakehouse
A microbakery started from a Brixton home in 2020, baking sourdough loaves and buns from scratch. The baker trained at Ballymaloe.
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.
Medina
A deli and bakery in Aberystwyth baking white and 25% rye sourdoughs from scratch on site each day. Run by Medina Rees since 2015; bread also sold online via the shop website.
Mhor Bread
A long-established Callander bakery and tearoom making traditional handmade bread every day, including sourdough using Scottish-milled flour and a slow fermentation. It also produces pies, bridies and traditional bakes.
Micro Bakery
A bakery in Much Hadham specialising in small-batch ancient grain sourdough and viennoiserie.
Modern Baker
Organic baking brand started in Summertown that produces slow-fermented sourdough using organic flour. The original cafe has closed and production now runs from a base in Kidlington, with loaves sold through stockists.
Modern Provider
Open-plan bakery and cafe run by Ben Wykes at The Centre in Margate, where customers can watch the baking. It bakes sourdough and viennoiserie on site and supplies bread to many local eateries.
Molloy's Artisan Bakery
Fourth-generation family bakery baking fresh bread daily from scratch in their own premises. All bread made to traditional recipes with no additives or preservatives.
MOR Bakery
Independent sourdough bakery and cafe baking traditional sourdough, pastries and savouries using organic ingredients and locally sourced Cotswold flour. It runs sites in Chipping Norton, Chipping Campden and Stratford-upon-Avon.
MOR Bakery & Kitchen
Independent sourdough bakery and kitchen at Bell Court that makes organic loaves and hand-crafted pastries on the premises using traditional techniques. Customers can watch the bakers at work.
More? The Artisan Bakery
Handmade artisan bakery, cafe and shop in Staveley Mill Yard known for slow fermented sourdough built from a long established starter culture. Supplies eateries across the Lake District.
MOST Bakery
A family-run neighbourhood bakery on Cross Street in Altrincham specialising in small-batch sourdough and laminated pastry, with an open kitchen so customers can watch the baking. It also runs sourdough bread-making courses.
Mother
Weekend bakery in Hebden Bridge slow fermenting its sourdough over three days using wildfarmed flour, plus a few pastries. Open Saturday and Sunday only.
Mrs Bridges Bakery (Mrs B's)
A Leicester bakery making sourdough bread, focaccia, quiches and cakes in-house for delivery and in-store pickup.
Mrs Sourdough Bakery
A bakery in Chatham where loaves are kneaded, leavened, shaped and baked in-house from only flour, water and salt with no additives. It started as a Maidstone microbakery.
Mueller & O'Connell Bakery
Open-kitchen bakery baking bread from scratch, with eleven breads including seven sourdoughs alongside seasonal pastries.
My Strandhill Bakery
Traditional micro-bakery run by Dimitar Dosev in Strandhill, Sligo, making handmade sourdough with simple natural ingredients and selling at the weekly Strandhill People's Market. A Real Bread Ireland member.
Narture Artisan Cafe
A social enterprise cafe and bakery in Ayr town centre making handmade sourdough breads and pastries baked daily over a long fermentation. Profits fund creative and arts projects in the town.
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.
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.
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.
NIZI Artisan Bakery
Small artisan bakery on St Owen's Street run by baker David Nizi, producing a range of sourdoughs and long-fermentation breads using carefully sourced, locally grown ingredients where possible.
Norfolk Street Bakery
Long-established Cambridge bakery, restored and reopened in 2012, making handmade breads, cakes and Portuguese specialities. Its artisan loaves use organic flour and include sourdough, wholemeal and bloomers alongside rustic Mediterranean breads.
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.
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.
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.
Novak's Bakery
Artisan bakery in Limerick founded by Michal Nowak and Barbara Snela on the back of Michal's homemade sourdough, supplying handmade breads, pastries and cakes to hospitality partners. Bakes fresh nightly on the premises.
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.
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.
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.
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.
Organic Sourdough Bakery
A small-batch microbakery where each loaf is naturally leavened and long-fermented from organic flour. Bread is delivered fresh on Fridays in East London.
Organico Deli Shop & Bakery
Family-run health food shop, cafe and bakery in Bantry that bakes almost exclusively sourdough, with loaves proved over 36 hours and baked fresh Monday to Saturday.
Otis & Belle Artisan Bakery
Artisan bakery in Moreton-in-Marsh baking three-day slow-fermented sourdough on the premises, using flour from nearby Shipton Mill, alongside viennoiserie and patisserie. Founded by a chef and his family.
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.
Outlier
A city-centre coffee house, bakery and kitchen baking its own sourdough loaves and pastries such as croissants and pain au chocolat. The bread features prominently in its brunch menu.
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.
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.
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.
Pastim Artisan Bakery
Artisan microbakery in Milton, just outside Cambridge, selling real sourdough bread to the public and to independent businesses. It also makes cakes and pastries, with collection on bakery open days.
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.
Paul's Bread
A family-owned artisan bakery near Penzance founded in 2021 and run by award-winning baker Paul, a World Bread Awards and Taste of the West winner. It bakes loaves, cobs, bloomers and speciality breads and supplies shops, restaurants and pubs across west Co.
Pavilion Bakery
East London bakery founded in 2007 specialising in sourdough bread, pastries and coffee, with shops at Victoria Park and Broadway Market in Hackney.
Peber Sourdough Bakery
A French-style bakery in Scorrier run by Julie Canale, specialising in sourdough breads and pastries with a deli counter. It offers click and collect from its unit and supplies bakeries, restaurants, hotels and delis wholesale.
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.
Pete's Bread
Micro bakery on the Causeway Coast in Ballybogey, County Antrim, run by Peter Hathaway. Sourdough baked using organic wholemeal flours, including locally grown and milled grain where available. The Peatlands Loaf won Gold at the 2022 World Bread Awards. Sel.
Peter Cooks Bread
Bread made by hand over two to three days from organic flour, water, mostly wild yeast and sea salt.
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.
Pia's Artisan Bakery
Bakery on Saville Street in North Shields making sourdough on a 24-hour fermentation, free from additives and preservatives, with all bread baked from scratch on the premises.
Picardie Artisan Bakery
Artisan bakery using 48-hour slow fermentation and never using additives, preservatives or improvers. Real Bread Ireland founding member and the first Real Bread Ireland bakery in Co. Cavan.
Pink Lane Bakery
An independent artisan bakery established in 2012, making handmade sourdough bread, pastries and cakes. It runs shops in Newcastle city centre, Jesmond, Gosforth and Morpeth.
Pinkmans Bakery
Independent bakery on Park Street specialising in wild-yeast baking and sourdough, with everything made fresh on the premises. Known for its hand-rolled sourdoughnuts and listed in the Sunday Times Top 25 bakeries.
Pitchfork and Provision
An additive-free sourdough bakery in Llandeilo using a wild leaven over 10 years old. Each batch ferments for up to 24 hours and proves overnight before baking in a stone-based oven on the premises. Opened late 2021.
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.
Plúr Mill & Bakery
Artisan bakery beneath the Blackstairs Mountain that grows and stone-mills its own organic wheat to bake naturally leavened sourdough from local flour, water and sea salt. Its bread is also sold through The Fermentary cafe in Borris.
Pobl Bakery
Independent bakery based at the historic working watermill in Talgarth, specialising in naturally leavened sourdough breads and pastries made from scratch with locally sourced and organic ingredients.
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.
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.
Proof Social Bakehouse
Artisan wholesale bakery and cafe near Oxford run as a social enterprise by Tap Social Movement, baking a range of sourdough breads and pastries on site. Customers can watch the bakers at work from the cafe mezzanine.
Proto Artisan Bakery
A St Albans bakery, opened in 2024, baking organic sourdough from scratch on the premises throughout the day.
Pump Street Bakery
Father and daughter bakery founded in 2010, baking real sourdough without commercial yeast plus handmade pastries daily near Orford. The same business also makes its own bean-to-bar chocolate.
PureKnead
A small batch sourdough bakery that started at Tynemouth Market in 2015 and now has a shop on Park View in Whitley Bay. Loaves are made over 48 hours using only flour, water and salt.
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.
Rex Bakery
Sourdough specialists baking with four ingredients in the original ways. There is a bakery-cafe in Windsor and a bakehouse in Ascot.
Riot Rye Bakehouse
Bakes sourdough, long-fermentation, spelt and rye breads without industrial additives, using only organic flours and natural ingredients.
Rise & Flour Artisan Bakery & Cafe
Independent artisan bakery and cafe in the Cotswold village of Milton-under-Wychwood, specialising in house-made sourdough breads and baked goods. It also serves all-day brunch and sweet treats including gluten-free options.
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.
Riverside Sourdough
Small-batch bakery making long-fermentation sourdough with organic ingredients and a focus on sustainability and food waste. It bakes from Cathays Community Centre and sells at Riverside Market each Sunday.
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.
Rosewall Bakery
A Penzance microbakery run by baker Sarah from Clarence House, producing crusty sourdough, seeded rye and white sourdough alongside pastries and savoury bakes. The Sunday Times named it among the best microbakeries in Britain.
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.
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.
Rye & Roses
Family bakery near Machynlleth working from a converted farm building, baking almost everything with their own sourdough starters and slow fermentation. They use Welsh flour from Felin Ganol mill.
Rye Bakery
Frome bakery and cafe set inside a renovated church, baking sourdough and handmade pastries. Production runs from a unit near Frome station where the team mills its own organic grain.
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.
Savour Bakery Cafe & Patisserie
A bakery and cafe on Coatsworth Road that opened in late 2024, where the team makes everything from scratch in a kitchen visible through windows.
Scarpello & Co
Family-owned bakehouse and pizzeria on the Buncrana Road making long-fermented wood-fired sourdough breads and Neapolitan-style pizza. Loaves are made over a 72-hour process and supplied to local eateries.
Scarpello & Co
Family-run artisan bakehouse and wood-fired pizzeria making small-batch sourdough loaves with long fermentation using stoneground flour, water and sea salt. Listed as a Real Bread Ireland member.
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.
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.
Seasons Bakery
Family run artisan bakery in Ingleton baking sourdough, cakes and pastries on site, with visitors able to watch the team at work. It also runs a school of artisan food teaching bread and cake making.
Seeds Bakery
Artisan bakery and coffee shop in Kinsale run by Ingrid Kelly and Benjamin Le Bon, hand-mixing low-salt sourdough with long fermentation using Irish-milled flour. Opened in 2023.
Shnuff Bakery
Sligo micro-bakery making tartine-style sourdough bread and hand-laminated pastries fresh, delivered to homes around Sligo town each weekend.
Slindon Bakery
Recipes are made from scratch using a traditional long-dough method that allows the dough to mature before baking.
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.
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 Batch Sourdough
Home micro bakery in Tralee selling at the Tralee Farmers Market and several local cafes and shops. Bakes sourdough alongside Polish and Irish baked goods.
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.
Soderberg
Scandinavian bakery and coffee shop group baking sourdough-based breads, buns and Swedish pastries fresh on site daily, with a 48-hour process from starter to loaf. Operates several outlets across Edinburgh.
Soja's Bakehouse
An artisan bakery run by Scottish Baker of the Year winner Ariel Soja, making slow-fermented sourdough proved over 24 hours from a long-established starter. It supplies hotels, restaurants, cafes and shops in Glasgow and beyond.
Solo Bread
Independent Wirral bakery making naturally leavened, long fermented bread from British-grown stoneground organic grains. Started as a wholesale operation and now sells direct and at markets.
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.
Sonny's Farm
Farm bakery making organic sourdough in small batches from ingredients grown on the farm, sold at Ballyglunin Market and other local markets.
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.
Sourdo'Farrell
Small sourdough bakery in Ennis opened in 2021 by former teacher Keith O'Farrell. Bakes sourdough loaves and naturally leavened pastries on the premises.
Sourdough Dave
Artisan bakery and cafe run by Dave and Sarah Sargent, baking naturally cultured sourdough with no additives or processing aids from a base in Matlock town centre. A World Bread Awards winner with a Bank Road cafe opened in 2024.
Sourdough Revolution
Family-run sourdough bakery and baking school in Lechlade that bakes fresh artisan bread, pizza and buns. Its High Street shop has been handed over and its loaves are now sold locally through Crampi Italian Food & Wine, with wholesale and the baking school.
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.
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.
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.
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.
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.
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.
Station House Bakery
Handcrafts sourdough using slow fermentation and local Mungoswells flour milled within five miles. Its Spelt Sourdough was Supreme Champion at the 2024 Scottish Bread Championships.
Stir
Cambridge bakery and cafe group whose breads, cakes and pastries are handmade and baked fresh daily at its Chesterton bakery. Its range centres on sourdoughs and other slow-fermented loaves made with organic UK-milled Shipton Mill flour.
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.
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.
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.
Strictly Sourdough
A microbakery in Glastonbury where Tabitha makes sourdough loaves.
Stuart's Artisan Bakery
An artisan bakery in Killay, Swansea, making sourdough baguettes, bagels and other baked goods fresh daily. Independent, established 2023 and registered with the Food Standards Agency.
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.
Sullivan's Country Grocer
Grocer with an in-shop bakehouse producing sourdoughs, traditional soda breads, yeast breads, cakes and pastries from scratch using organic flour.
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.
Surrey Bread
Started making sourdough in a home kitchen. Every loaf is hand-shaped, left to rise for 36 hours and baked on stone using organic locally sourced flour.
Tapa Coffee & Bakehouse
An organic bakery in Dennistoun, certified by the Soil Association, baking fresh signature breads and sourdough six to seven days a week and roasting its own coffee on the premises. A second site operates in Shawlands.
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.
Ten Hands Bakehouse Cafe
An independent bakery on Sheaf Street in Daventry making sourdough loaves and pastries on site.
Terra Bakehouse
Artisan bakehouse on Waterloo Street making sourdough and fresh pastries in-house daily, with eat-in and takeaway food and coffee.
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 Angel Bakery
Independent artisan bakery whose sourdough breads are naturally leavened over a 36-hour process using flour from British mills. It runs a larder shop and cafe on Cross Street in Abergavenny.
The Appledore Bakery
North Devon bakery and bread cafe in Bideford, originating in the fishing village of Appledore, making handmade artisan sourdough and bagels. Their dough uses only flour, water, salt and time.
The Artisan Bakers
Independent family run bakery in the Ribble Valley producing handmade breads and savouries fresh every day. Run by husband and wife team Kerry and Rachel Tyrer with shops in Clitheroe and Barnoldswick.
The Bake Hub
Artisan bakery in Bootle supplying sourdough bread and bakes to trade and home customers, with loaves baked fresh and sold through local independents. Takes pre-orders direct.
The Baker's Art
Deptford sourdough bakery run by bakers including a fifth-generation baking family, working from a long-established starter. It makes more than fifteen flavoured sourdoughs and supplies cafes across South London.
The Bakery
Family bakery on Tomnahurich Street established in 2012, baking seeded and plain sourdough loaves from a house starter alongside viennoiserie, all made in the bakery.
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 Bakery Ebrington
In-house bakery near Ebrington Square where a team of bakers makes all bread, pastries and cakes on site each day, including a sourdough cob. Sandwiches are built from their own freshly baked bread.
The Bakery TW
Artisan sourdough specialist and small cafe on Camden Road, formerly trading as the Bicycle Bakery. It bakes sourdough loaves, pastries and cakes on site.
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 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 Shed
A self-serve honour-system microbakery making bread each day from flour, water, yeast, sea salt and olive oil, with daily-changing sourdoughs and French styles.
The Bread Shop
Cafe and organic sourdough bakery at the Milk Market in Limerick run by chef Paul Williams, baking sourdough in a basement micro bakery with organic Shipton Mill flour.
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 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 Bristol Loaf
Multi-site sourdough bakery and cafe that began in Redfield in 2017 and now bakes organic sourdough and pastries for retail and wholesale. The Bedminster site combines the bakery with a greengrocer and wine shop.
The Cambridge Oven
Family-run artisan bakery on Hills Road opened in 2018, making breads, sourdoughs and pastries from scratch each morning. It is a Real Bread Campaign member and bakes its sourdough using natural starters with no added bakers' yeast.
The Cavan Bakery
A long-established family bakery in East Sheen making sourdough and traditional baking from scratch.
The Coffee Kitchen Bakery
Bakery in Market Place, Cockermouth making real bread with no preservatives since 2011, using locally milled flour. Produces a range of sourdough and yeasted breads alongside cakes and pastries.
The Craft Bakery
Family-run independent bakery making bread, pastries and cakes locally in Norfolk, with its white sourdough taking a Great Taste Award in 2023. It has shops in North Walsham, Sheringham, Cromer and Mundesley.
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 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 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 Dulwich Bakery
A West Dulwich bakery serving stone-ground organic sourdough in white, wholemeal and seeded loaves baked from scratch.
The Dusty Knuckle
Dalston bakery and cafe known for its potato sourdough and sandwiches, baking its bread on site. It runs as a social enterprise offering job training to young people.
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 Friendly Loaf Bakery
Wholesale and retail artisan bakery at Nowton near Bury St Edmunds, specialising in slow-proved breads, sourdough and patisserie. It was named best artisan bakery in England at the Food Awards 2023.
The Garage Bakehouse
Small bakery in the centre of Market Harborough selling sourdough and artisan breads alongside coffee and cakes, run by Daniel and Lauren Cadoo. Known for its sourdough, cruffins, croissants and Turkish bread.
The Good Loaf
A Northampton bakery making loaves daily from local-mill flours, with sourdough made from just flour, salt and water over 48 hours.
The Grateful Bread Bakery
A small family-run bakery near Hexham Market Place making organic sourdough bread fresh on site.
The Great British Bakehouse
Long-established craft bakery near Neston that hand-moulds its bread, making sourdough, spelt and honey, ancient grain and well-fired loaves. Sells from its shop and at regional markets.
The Grumpy Baker
Microbakery run by Liam Nash making real bread from flour, water, salt, yeast and time with a home-grown rye starter and over 18 hours of fermentation. A member of the Real Bread Campaign, it has been named among the UK's best microbakeries.
The Grumpy Bakers
Sourdough bakery and coffee spot with sites in Midleton and on Washington Street in Cork city, baking loaves from flour, water and salt with a 36 to 48 hour fermentation. Started during the 2020 lockdown.
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 Happy Tummy Co. (Teach Scoile)
Karen O'Donoghue's bakery and bread school in a renovated schoolhouse, making fermented sourdough breads from ancient grains such as teff, soaked and slow-fermented.
The Hearth Pizzeria & Bakehouse
All of the bread is prepared and baked on site in a wood-fired oven, including sourdough.
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 Idle Bakery & Cafe
Award-winning family-run bakery and cafe in the village of Idle, West Yorkshire, making sourdough, rustic wholemeal loaves and a Polish-influenced range of sweet and savoury bakes by hand each day.
The Kind Kitchen
Small family artisan bakery in Dunster handcrafting sourdough from organic flour, including spelt grown in Somerset and milled at Dunster Water Mill. Sells at Minehead Farmers Market and by local delivery.
The Kitchen Front Bakery
A microbakery in Harpenden baking sourdough and artisan breads to order on a weekly basis.
The Leys Bakery & Cafe
Family-run bakery and cafe in a converted cow shed in South Wheatley, North Nottinghamshire, making slow-fermented sourdough bread and serving a seasonal breakfast and brunch menu using locally sourced ingredients.
The Little Buzzard Bakery
A bakery in Leighton Buzzard producing sourdough bread, savoury and sweet baked goods, and laminated pastries.
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 Loaf Tin Bakery
A small bakery in Saffron Walden where everything is baked by hand and sold fresh to take away.
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 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.
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 Old Store
Micro-bakery and coffee shop opened in 2022, making all its own sourdough on site using organic flour from Shipton Mill, alongside cakes and pastries. It has been named among the Good Food Guide's 50 best bakeries in the UK.
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 Riverside Bakehouse
Small-batch sourdough bakery and cafe in the hamlet of Abbey St Bathans in the Scottish Borders. Originally trading as Khleb Sourdough from 2015, relocated here in 2018. Uses wild yeast starters, slow fermentation and locally grown Scottish flour including.
The Running Fox Bakery
An artisan bakery and cafe founded in Felton in 2011, baking bread, pies, quiches and cakes daily using local ingredients. It now runs a small group of cafes across Northumberland.
The Secret Bakery
Small micro artisan bakery and cafe baking organic bread by hand using only flour, salt, water and a natural levain or yeast, with no improvers or additives. It is known for white and spelt sourdough.
The Sidwell Street Bakehouse
Community micro-bakery run by St Sidwell's Community Centre, baking sourdough and slow-fermented breads from stoneground organic flours while training volunteers. Sells in store, at Exeter Farmers' Market and to local delis.
The Skye Bakehouse
Independent Isle of Skye microbakery offering sourdough bread and bespoke cakes for collection and delivery around Portree. A separate business from the longer-established Isle of Skye Baking Company.
The Snapery Bakery
Bermondsey sourdough bakery using a long fermentation of around 36 hours for its loaves. It supplies local restaurants and sells at Maltby Street Market on Saturdays.
The Sourdough Bakehouse
Crafts sourdough breads and rolls using traditional methods on Elm Grove since 2014, with sourdough pizza and other bakes made in-house.
The Sourdough Wagon
Artisan micro bakery on the Llyn Peninsula baking organic sourdough loaves in a wagon at Crugan Farm Shop using stoneground British flour. The baker also serves Welsh rarebit on site.
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 Steamhouse Bakery
Bakery whose team starts baking from scratch at 3:30am daily, including fresh sourdough loaves, in an open production space.
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 Sussex Kitchen
Everything is made on the premises from scratch using organic local ingredients. Loaves are hand-crafted and baked daily.
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.
The Tiny Bakery
Small artisan bakery on Clarendon Park Road making handcrafted pastries, sourdough bread and cakes on site from scratch. A Good Cafe Award winner with a reputation that exceeds its size.
The Underground Bakery
Otley bakery producing sourdough from a long-established starter plus inventive pastries. Has since opened a second site on Call Lane in Leeds city centre.
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.
The Welbeck Bakehouse
Artisan bakery on the Welbeck estate producing long-fermentation sourdoughs and viennoiserie without additives or preservatives. Supplies the Welbeck Farm Shop and wholesale customers across the East Midlands and South Yorkshire.
The Wild Loaf
Independent micro-bakery on Sefton Street baking sourdough loaves and pastries on site. Named among the Good Food Guide's best British bakeries.
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.
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.
To The Rise Bakery
A family run bakery in Eastbourne making only sourdough bread, plus buns, pizza and pastries, using organic and local ingredients. Its loaves are fermented over around 48 hours with a long cold proof.
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.
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.
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.
Torth y Tir (Loaf of the Land)
Volunteer run community benefit society near St Davids that farms, mills and bakes wood-fired handmade sourdough from its own freshly stone-milled heritage wheat. They run pickup points across north Pembrokeshire.
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.
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.
Trove
A cafe and bakery making simple, additive-free wild yeast sourdough in house, with sites in Levenshulme and Ancoats.
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 Dales Bakery
Artisan bakery and cafe in Reeth, Swaledale, baking a range of sourdough and yeasted breads and pastries with organic Shipton Mill flour. It also supplies local cafes, pubs and restaurants.
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.
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.
Urban Bakery
Husband and wife bakery on Durham Road in Gateshead making all breads by hand in a basement kitchen from only flour, salt, water and yeast, with no additional mixes or additives. Sourdoughs include a 48-hour light rye and a stout and caraway loaf.
Ursa Minor Bakehouse
Independent naturally leavened bakery in Ballycastle making sourdough breads and patisserie from scratch, free from commercial yeast and additives. Member of the Real Bread Campaign with a seating area where bakers can be watched at work.
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.
Valentins Bakery
Small artisan bakery founded in 2020 and led by Valentin Nica, handcrafting sourdough loaves, bagels, pies and sweet treats. Bread is offered for home delivery around Canterbury.
Vanora's Bakery & Deli
Artisan bakery and deli serving Ripon, making handmade sourdough fresh each day using a natural levain and long fermentation. The bread is baked at a small holding near Harrogate by long-time baker Vanora.
Vera Artisan Bakery
Artisan bakery on Barnton Street in Stirling, founded by Texenery Gonzales Vera in 2020. Every loaf is 100 per cent sourdough: flour, water, salt and a living starter culture, hand-kneaded and proved overnight in bannetons. No commercial yeast, no additives.
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.
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.
Vitor's Bread Bar
Home microbakery baking sourdough loaves by hand in small batches, naturally fermented over about 48 hours with no commercial yeast or additives.
Walsh's Bakery & Coffee Shop
Family bakery of over 65 years where baker Cathal Walsh hand-makes stoneground, spelt and honey, chia, corn and sourdough breads on Market Street.
Watson & Pratt's Lampeter Bakehouse
Soil Association certified organic bakery in Lampeter producing sourdough made from three ingredients: flour, water and salt, baked on the premises. Established 2013 as part of an independent wholefood shop.
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.
Welch Bakes
A small-batch bakery in St Neots whose sourdough is hand-mixed, fermented over 12 hours, then baked on stone.
Westbourne Sourdough Bakery
Independent bakery in the Tinsley area producing hand-shaped real sourdough bread using a long cold-proofing process. Loaves are sold direct and shipped for UK-wide delivery.
Westgate Bakery
A Grantham bakery making sourdoughs, breads and pastries on site.
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 Bakehouse
Small microbakery based in Iffley Fields in East Oxford producing a limited run of loaves, baked in a stone hearth-lined oven. Its signature is a notably sour White Horse sourdough.
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.
Wigmores Bakery
A Monmouthshire bakery with origins in 1907, now operating from a production unit in Raglan. The bread recipe is unchanged since founding, using four ingredients and the same fermentation cycle. All loaves made by hand on the premises; supplies local shops.
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 Breads Bakery
Family home-based microbakery making up to 350 natural sourdough loaves a week from scratch.
Wild Flour
Artisan bakery run by Chris Fahey in Innishannon, baking sourdough loaves with no yeast using Irish-grown flour, alongside its well known cinnamon buns. Opened in 2021.
Wild Goose Bakery
An independent East London bakery producing sourdough loaves baked on site, with a second outlet in Forest Gate.
Wild Grains
A microbakery at the Yonder climbing centre in Walthamstow, slowly fermenting dough from only water, flour and salt using heritage grains, with no additives or preservatives.
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 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.
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.
Wildes Bakery
A home-based microbakery in Truro run solo by founder Josh, baking sourdough, buns and cakes. It supplies cafes, shops and restaurants in the Truro and Falmouth area and offers doorstep delivery and collection.
Wye Bakehouse
Independent artisan bakery in the Peak District baking slow-fermented sourdough breads with organic, regenerative flours since 2018. Known for its Pugliese, Country Leaven and Wye Rye loaves, also supplied to Chatsworth.
XOKO Bakehouse
Open-plan bakehouse on Bridge Street in central Inverness. Sourdough made with British milled organic flour and organic Scottish rye, fermented for a minimum of 24 hours and shaped by hand. All mixing, shaping and baking done on the premises.
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.
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.
Yola Artisan Bakery
Artisan micro-bakery established in 2020 by Jamie Pettitt, hand-making traditional sourdough from just flour, water, salt and time with no additives. Now based in Wexford Town after starting in Piercestown.
Zac's Bakehouse
Artisan sourdough producer in Moorfields run by a self-taught baker, making white and wholemeal sourdough from organic flour, water and salt. Bread is sold by collection and through stockists.
Zio G's
Long-fermented open-crumb sourdough loaves and handmade pastries baked by hand fresh every morning.