New and notable scratch bakeries added to the Honest Bread directory.https://honestbread.co.uk/en-gbhttps://honestbread.co.uk/bakery/31-mallory-bakery/https://honestbread.co.uk/bakery/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.sourdoughhttps://honestbread.co.uk/bakery/acre-farm-bakery/https://honestbread.co.uk/bakery/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.sourdoughwholemealhttps://honestbread.co.uk/bakery/alex-gooch-artisan-baker/https://honestbread.co.uk/bakery/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.sourdoughrye-sourdoughciabattabriochehttps://honestbread.co.uk/bakery/alex-gooch-artisan-baker-hay-on-wye/https://honestbread.co.uk/bakery/alex-gooch-artisan-baker-hay-on-wye/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.sourdoughrye-sourdoughciabattawholemealhttps://honestbread.co.uk/bakery/all-you-knead/https://honestbread.co.uk/bakery/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.sourdoughwholemealbatch-loafhttps://honestbread.co.uk/bakery/allendale-bakery/https://honestbread.co.uk/bakery/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.sourdoughrye-sourdoughryewholemealhttps://honestbread.co.uk/bakery/anuna-craft-bakery/https://honestbread.co.uk/bakery/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.sourdoughwholemealhttps://honestbread.co.uk/bakery/aran-artisan-bakery-and-bistro/https://honestbread.co.uk/bakery/aran-artisan-bakery-and-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.sourdoughwholemealhttps://honestbread.co.uk/bakery/aran-bakery/https://honestbread.co.uk/bakery/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.sourdoughspeltwholemealhttps://honestbread.co.uk/bakery/arbutus-bread/https://honestbread.co.uk/bakery/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.sourdoughrye-sourdoughbaguettesoda-breadhttps://honestbread.co.uk/bakery/archipelago-bakery/https://honestbread.co.uk/bakery/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.sourdoughryewholemealhttps://honestbread.co.uk/bakery/aries-bakehouse/https://honestbread.co.uk/bakery/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.sourdoughbarmbrackhttps://honestbread.co.uk/bakery/artisan-foodworks/https://honestbread.co.uk/bakery/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.sourdoughryewholemealhttps://honestbread.co.uk/bakery/arun-bakery/https://honestbread.co.uk/bakery/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.sourdoughspeltryesoda-breadhttps://honestbread.co.uk/bakery/assemble-bakery/https://honestbread.co.uk/bakery/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.sourdoughfocacciabriochehttps://honestbread.co.uk/bakery/assembly-bakery/https://honestbread.co.uk/bakery/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.sourdoughfocacciahttps://honestbread.co.uk/bakery/astrid-bakery/https://honestbread.co.uk/bakery/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.sourdoughbaguettefocacciahttps://honestbread.co.uk/bakery/at-the-chapel/https://honestbread.co.uk/bakery/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.sourdoughryespeltwholemealhttps://honestbread.co.uk/bakery/au-gourmand/https://honestbread.co.uk/bakery/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.sourdoughbaguettewholemealhttps://honestbread.co.uk/bakery/bacus/https://honestbread.co.uk/bakery/bacus/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.sourdoughbaguettebriochehttps://honestbread.co.uk/bakery/bacus-bhreanainn-bacus/https://honestbread.co.uk/bakery/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.sourdoughrye-sourdoughsoda-breadwholemealhttps://honestbread.co.uk/bakery/bad-girl-bakery/https://honestbread.co.uk/bakery/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.sourdoughsoda-breadfocacciahttps://honestbread.co.uk/bakery/bakari/https://honestbread.co.uk/bakery/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.sourdoughrye-sourdoughhttps://honestbread.co.uk/bakery/bake-out/https://honestbread.co.uk/bakery/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.sourdoughrye-sourdoughhttps://honestbread.co.uk/bakery/baked/https://honestbread.co.uk/bakery/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.sourdoughspelthttps://honestbread.co.uk/bakery/bakehouse-born-and-bread/https://honestbread.co.uk/bakery/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.sourdoughbriochehttps://honestbread.co.uk/bakery/bakehouse24/https://honestbread.co.uk/bakery/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.sourdoughwholemealryebaguettehttps://honestbread.co.uk/bakery/bakehouse72/https://honestbread.co.uk/bakery/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.sourdoughwholemealhttps://honestbread.co.uk/bakery/baker-toms-bread/https://honestbread.co.uk/bakery/baker-toms-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.sourdoughryespeltbloomerwholemealciabattahttps://honestbread.co.uk/bakery/bakeri-baltzersen/https://honestbread.co.uk/bakery/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.sourdoughryeciabattahttps://honestbread.co.uk/bakery/bakers-yard-bakery/https://honestbread.co.uk/bakery/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.sourdoughhttps://honestbread.co.uk/bakery/bakery-andante/https://honestbread.co.uk/bakery/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.sourdoughryespeltbaguettefocacciahttps://honestbread.co.uk/bakery/bakery-on-the-water/https://honestbread.co.uk/bakery/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.sourdoughbatch-loafwholemealhttps://honestbread.co.uk/bakery/bakhoos-bakery/https://honestbread.co.uk/bakery/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.sourdoughwholemealryehttps://honestbread.co.uk/bakery/baking-4u/https://honestbread.co.uk/bakery/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.sourdoughhttps://honestbread.co.uk/bakery/balanced-heart-bakery/https://honestbread.co.uk/bakery/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.sourdoughwholemealspelthttps://honestbread.co.uk/bakery/bandit-bakery/https://honestbread.co.uk/bakery/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.sourdoughwholemealspelthttps://honestbread.co.uk/bakery/bara-cafe/https://honestbread.co.uk/bakery/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.sourdoughfocacciabarmbrackhttps://honestbread.co.uk/bakery/bara-menyn-bakehouse/https://honestbread.co.uk/bakery/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.sourdoughfocacciahttps://honestbread.co.uk/bakery/barbakan-delicatessen/https://honestbread.co.uk/bakery/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.ryerye-sourdoughsourdoughsoda-breadwholemealhttps://honestbread.co.uk/bakery/barrons-bakery-and-coffee-house/https://honestbread.co.uk/bakery/barrons-bakery-and-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.sourdoughrye-sourdoughsoda-breadspeltbarmbrackhttps://honestbread.co.uk/bakery/bayon-bakery/https://honestbread.co.uk/bakery/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.sourdoughbloomerhttps://honestbread.co.uk/bakery/beachwood-bakery/https://honestbread.co.uk/bakery/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.sourdoughwholemealhttps://honestbread.co.uk/bakery/beatha-bakery/https://honestbread.co.uk/bakery/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.sourdoughhttps://honestbread.co.uk/bakery/becws-mefus-artisan-bakery/https://honestbread.co.uk/bakery/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.sourdoughspeltwholemealhttps://honestbread.co.uk/bakery/benchmark-bread/https://honestbread.co.uk/bakery/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.sourdoughhttps://honestbread.co.uk/bakery/bertinet-bakery/https://honestbread.co.uk/bakery/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.sourdoughbaguetteciabattabriochehttps://honestbread.co.uk/bakery/big-jo/https://honestbread.co.uk/bakery/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.sourdoughspeltwholemealhttps://honestbread.co.uk/bakery/black-quarter-breads/https://honestbread.co.uk/bakery/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.sourdoughhttps://honestbread.co.uk/bakery/blackbird-bakery/https://honestbread.co.uk/bakery/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.sourdoughbarmbrackhttps://honestbread.co.uk/bakery/blossom-artisan-bakery/https://honestbread.co.uk/bakery/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.sourdoughspeltbaguettebatch-loafhttps://honestbread.co.uk/bakery/blue-sky-baker/https://honestbread.co.uk/bakery/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.sourdoughwholemealhttps://honestbread.co.uk/bakery/bluebird-bakery/https://honestbread.co.uk/bakery/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.sourdoughfocacciahttps://honestbread.co.uk/bakery/bluebird-bakery-malton/https://honestbread.co.uk/bakery/bluebird-bakery-malton/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.sourdoughrye-sourdoughryespeltwholemealfocacciahttps://honestbread.co.uk/bakery/bluecorn-bakery/https://honestbread.co.uk/bakery/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.batch-loafwholemealhttps://honestbread.co.uk/bakery/boatyard-bakery/https://honestbread.co.uk/bakery/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.sourdoughhttps://honestbread.co.uk/bakery/bondgate-bakery/https://honestbread.co.uk/bakery/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.wholemealbloomerbatch-loafhttps://honestbread.co.uk/bakery/bore-st-bakery/https://honestbread.co.uk/bakery/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.sourdoughbatch-loafwholemealhttps://honestbread.co.uk/bakery/bostock-bakery/https://honestbread.co.uk/bakery/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.sourdoughhttps://honestbread.co.uk/bakery/bothams-of-whitby/https://honestbread.co.uk/bakery/bothams-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.sourdoughwholemealbarmbrackhttps://honestbread.co.uk/bakery/bradwall-bakehouse/https://honestbread.co.uk/bakery/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.sourdoughfocacciahttps://honestbread.co.uk/bakery/bramhall-bakery/https://honestbread.co.uk/bakery/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.sourdoughwholemealbatch-loafhttps://honestbread.co.uk/bakery/bread-and-butters/https://honestbread.co.uk/bakery/bread-and-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.sourdoughwholemealwheatenhttps://honestbread.co.uk/bakery/bread-41/https://honestbread.co.uk/bakery/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.sourdoughrye-sourdoughspeltwholemealhttps://honestbread.co.uk/bakery/bread-and-banjo-bakery/https://honestbread.co.uk/bakery/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.sourdoughsoda-breadwheatenhttps://honestbread.co.uk/bakery/bread-and-roses/https://honestbread.co.uk/bakery/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.sourdoughrye-sourdoughryehttps://honestbread.co.uk/bakery/bread-by-bike/https://honestbread.co.uk/bakery/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.sourdoughbriochehttps://honestbread.co.uk/bakery/bread-by-neil/https://honestbread.co.uk/bakery/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.sourdoughryewholemealhttps://honestbread.co.uk/bakery/bread-collection/https://honestbread.co.uk/bakery/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.sourdoughbaguettehttps://honestbread.co.uk/bakery/bread-naturally/https://honestbread.co.uk/bakery/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.sourdoughrye-sourdoughryehttps://honestbread.co.uk/bakery/bread-on-a-bike/https://honestbread.co.uk/bakery/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.sourdoughrye-sourdoughhttps://honestbread.co.uk/bakery/bread-source/https://honestbread.co.uk/bakery/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.sourdoughryespeltwholemealhttps://honestbread.co.uk/bakery/breadand/https://honestbread.co.uk/bakery/breadand/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.sourdoughwholemealhttps://honestbread.co.uk/bakery/breadmill-bakery/https://honestbread.co.uk/bakery/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.sourdoughbriochefocacciahttps://honestbread.co.uk/bakery/breadshare-community-bakery/https://honestbread.co.uk/bakery/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.sourdoughryewholemealhttps://honestbread.co.uk/bakery/bretzel-bakery/https://honestbread.co.uk/bakery/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.sourdoughrye-sourdoughryehttps://honestbread.co.uk/bakery/brod-the-danish-bakery/https://honestbread.co.uk/bakery/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.ryesourdoughhttps://honestbread.co.uk/bakery/broughton-village-bakery/https://honestbread.co.uk/bakery/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.wholemealbatch-loafhttps://honestbread.co.uk/bakery/brysons-of-keswick/https://honestbread.co.uk/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.batch-loafwholemealbarmbrackhttps://honestbread.co.uk/bakery/builin-blasta-cafe-and-bakery/https://honestbread.co.uk/bakery/builin-blasta-cafe-and-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.sourdoughrye-sourdoughfocacciabaguettebrioche