Spelt
Spelt is an ancient relative of modern wheat, prized for its nutty flavour and easier digestibility. Craft bakers use it for slow-fermented loaves, frequently leavened as a sourdough.
Honest Bread lists 87 bakers across the UK and Ireland known for spelt, each baking from scratch with no additives. An ancient grain revived by craft bakers across these islands.
Spelt bakers
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.
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.
Arun Bakery
Stoneybatter bakery run by master baker Vlad Rainis, making hand-shaped sourdough, spelt, rye and soda breads with flour sourced from Shipton Mill. Pastries and croissants are baked alongside.
At the Chapel
All-day restaurant and rooms in a Grade II listed former chapel in Bruton with an in-house artisan bakery. Baker Tom Hitchmough makes long-fermented sourdough, rye, spelt and wholemeal loaves from stoneground organic flour.
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.
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.
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.
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.
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.
Beaten by a Whisker
A small-batch vegan microbakery in Walthamstow baking sourdough bread and cookies from scratch.
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.
BEK Sourdough Bakery
An artisan sourdough bakery with handmade products baked on site, with locations on St Denys Road in Southampton and in Gosport.
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.
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.
Bluebird Bakery
Real Bread bakery whose original shop in Talbot Yard sits next to the bakehouse, using long fermentation and local organic flour for its sourdough and rye loaves. It now also supplies sister shops across Yorkshire.
Bread 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 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.
BreaDelicious Organic Bakery
Makes organic sourdough from only starter, flour, water and seeds, with no added yeast, sugar or preservatives.
Bruntlands Bread
Naturally ferments sourdough using only flour, water and salt, with organic heritage grain grown and milled in Scotland through Scotland The Bread.
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.
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.
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.
Cully's Craft Bakery
Third-generation family bakery using the bulk fermentation process, which removes the need for additives. Its night-baked sodas hold a Great Taste 1-star.
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.
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.
Fermento Mill and Bakery
A small independent mill and bakery in the Uckfield area baking slowly fermented sourdough, focaccia and pizza in a wood fired oven. It mills its own flour from organic and biodynamic English grains.
Filbert's Bakery
Award winning community craft bakery in Lancaster making slow fermented loaves from organic flour, baking fresh daily Wednesday to Saturday. Known for a long fermented house sourdough with milled oats and sunflower seeds.
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.
Grá Arán
Gráinne McGough runs this microbakery from a purpose-built cabin, baking white and seeded spelt sourdough using her own wheat starter.
Grant's Bakery
A craft bakery and patisserie in Corbridge baking breads including a poppy seed plait and spelt loaves on the premises.
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.
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.
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.
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.
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.
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.
Levain and Cherry
French-style sourdough bakery founded by baker Pascal Bishop that makes the majority of its range with its own levain using organic French flour. It has branches in King's Heath and Stirchley.
Little 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 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.
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.
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.
Lovingly Artisan
Award winning sourdough bakery near Kendal founded by Aidan Monks and Catherine Connor, using slow fermentation, organic British flours and heritage grains. Named in The Good Food Guide top 50 bakeries and voted Britain's best artisan bakery in 2023.
Lunesdale Bakery
Bakery and small cafe on Kirkby Lonsdale's Main Street producing artisan breads, pastries, cakes and pies. Loaf range includes 100% rye, spelt, olive and seeded breads.
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.
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.
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.
Micro Bakery
A bakery in Much Hadham specialising in small-batch ancient grain sourdough and viennoiserie.
Mueller & O'Connell Bakery
Open-kitchen bakery baking bread from scratch, with eleven breads including seven sourdoughs alongside seasonal pastries.
O'Donnells Bakery
Craft bakery using only scratch mixes, baking traditional Irish wheatens, sodas, brack and farls by hand with no premixes.
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.
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.
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.
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.
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.
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.
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.
Slindon Bakery
Recipes are made from scratch using a traditional long-dough method that allows the dough to mature before baking.
Slow Bread
Microbakery run by German-trained baker Tobi Schwenn, producing organic loaves made with a baking ferment and stone-milled flour. Bread is sold to order in and around Whitstable.
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.
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.
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.
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.
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.
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 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 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 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 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 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 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 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 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 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.
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.
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.
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.
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.
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 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.
Wooster's Bakery
Long-established family bakery, originally at Bardwell Windmill, hand-making sprouted rye sourdough, spelt loaves, batch bread and focaccia. It runs a bakery and deli in Bury St Edmunds town centre plus a site at Wyken Vineyards.