Wholemeal
Wholemeal bread is made from flour that keeps the entire wheat grain, bran and germ included. It bakes into a denser, nuttier, more nutritious loaf than white bread.
Honest Bread lists 180 bakers across the UK and Ireland known for wholemeal, each baking from scratch with no additives. Baked everywhere a real baker mills or buys whole grain.
Wholemeal bakers
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.
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.
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.
Archipelago Bakery
Small independent organic bakery in the New Town making bread fresh by hand each day, with all sourdoughs leavened entirely from wild yeast using long-aged starters. Won Scotland's Bakery of the Year in 2022.
Artisan Foodworks
Burscough bakery making bread, pies and cakes using traditional slow fermentation and wild yeasts, with wheat stone ground at a nearby farm. Named among the Sunday Times 30 Best UK Bakeries.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
Bluecorn Bakery
An independent family bakery and cafe on Norton High Street near Stockton-on-Tees, baking fresh bread, buns, cakes and savouries daily. It has traded since 2014.
Bondgate Bakery
Long-established craft bakery in Otley making bread and cakes from scratch without improvers, pre-mixes or additives, using locally sourced untreated flours. Supplies a number of local retailers.
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.
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.
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 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 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.
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.
Broughton Village Bakery
Long established village bakery and cafe in Broughton-in-Furness making breads, cakes, pies and pastries on site using local, fairtrade and organic ingredients. Was a finalist in Britain's Best Bakery.
Brysons of Keswick
Family owned craft bakery established in 1947, hand baking bread from locally milled flour on the same Keswick site for over 70 years. Also makes Lakeland plum bread and Cumbrian fruit cakes to traditional recipes.
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.
Coghlans Artisan Bakery
An artisan bakery set in a former stable block at Barningham Park, baking bread with no preservatives or artificial additives from yeast, flour, water and salt. It also runs a tearoom and farm shop counter.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Gwyn's Bakery
An artisan bakery in the market town of Horsham making sourdough breads and pastries from scratch daily using British grown wheat and locally milled flour. Its range includes a Sussex loaf, a white and wholegrain loaf and rye.
Hambleton Bakery
B Corp certified artisan bakery that handmakes bread daily using traditional techniques with no additives, sourcing most ingredients within 50 miles. Bread is baked at Stretton with shops across the East Midlands.
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.
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.
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.
Hazelmere Cafe & Bakery
Award winning cafe with an in house bakery in Grange-over-Sands where craft bakers make breads, pies and cakes fresh every morning. Holder of Tea Guild and Cumbria Life food awards.
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.
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.
Hickey's Bakery
Family bakery on Barrack Street making traditional bread and hand-crafted blaas on its premises since 1958. A founding member of the Waterford Blaa Bakers Association behind the blaa's EU PGI status.
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.
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.
Hope's Bread
A small artisan bakery baking handmade, hand-shaped breads early each morning from organic flour at Tregarne on the Lizard Peninsula. It sells at Penzance Farmers Market and offers loaves such as rye, ciabatta and wholemeal.
Hoxton Bakehouse
Independent bakery on Jewry Street making handmade sourdough alongside cinnamon buns and viennoiserie. Bread is made with just flour, water and salt, hand-moulded and cold-proved for 24 hours using flours from Shipton Mill and Wildfarmed.
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.
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.
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.
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.
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.
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 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.
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 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.
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
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
Olawa Bakery Wirral
Polish artisan bakery in Liscard baking bread in the long-standing Polish tradition, including sourdough, rye and wholemeal loaves alongside cakes and pastries. Recent social posts indicate it may currently be closed.
Open Bakery
A Brighton bakery whose bakers start through the night to make handmade artisan bread on site, with loaves going straight from the oven to the shop shelves. Its range includes wheat, rye and spelt sourdoughs alongside wholegrain loaves and baguettes.
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.
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.
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.
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.
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.
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.
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.
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.
Satterthwaites Bakehouse
Open bakery in the centre of Crosby baking bread, cakes and its well known pork pies and Bavarians fresh on the premises. A revival of the long-running local Satterthwaites name.
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.
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.
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.
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.
Spondon Bakery
Independent bakery run by husband and wife Sally and Vangelis Giakalis, baking English and Mediterranean breads, pasties and cakes from scratch on the premises. Also handmakes Greek dishes, jams and chutneys.
Staff of Life Bakery
Artisan bakery in the centre of Kendal baking wholemeal, sourdough, rye and Italian loaves daily. Founded by Simon and Julie Thomas and supplies local dining establishments.
Stark Farm Bakery
Wood-fired bakery near Easingwold where baker Dan Barrow bakes sourdough and pastries in an oven he built himself, using stoneground Yorkshire Organic Millers flour. Loaves are sold at Ripon and Easingwold markets and by local delivery.
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.
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.
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.
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 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 Bakehouse
Family-run bakery on South Street where bread, cakes and confectionery are made from scratch on the premises every day using locally sourced ingredients and no additives or preservatives.
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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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.
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.
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.
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.
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.
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.
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.
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.
Walsh's Bakehouse
Third-generation family bakery that has hand-baked the Waterford Blaa since 1921 and produces traditional white, brown and soda breads for the South East. The blaa holds EU PGI protected status.
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.
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 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 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.
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.
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.