Honest bread in Nottinghamshire
Nottinghamshire has 12 real bakeries listed on Honest Bread, in 7 towns. Every one bakes from scratch on its own premises.
Look for honest bread in Nottingham, Beeston, Eastwood, Sherwood, South Wheatley and Southwell.
Towns in Nottinghamshire
All bakeries in Nottinghamshire
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.
Bricknell Bakehouse
A micro bakery in the Nottingham area making handmade breads from an established sourdough starter, with no improvers or enhancers.
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.
I Like It Bakery
Independent bakery and bread school in Sherwood, Nottingham run by Steve, baking only with organic flour stonemilled at Mill Coop and Tuxford Mill. Saturday pop-up on Winchester Street with breads, buns, focaccia, cakes and seasonal specials.
Little Brunette Bakery
Independent bakery on Westgate in the historic town of Southwell, run by two sisters. Bakes a two star Great Taste award-winning sourdough alongside pastries, other breads and cakes.
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.
The DoughMother
Micro-bakery in Beeston run by Houlia Mola, a biochemist who retrained as a baker. Produces long-fermented sourdough and rye breads from premises on Central Avenue.
The Hidden Bakery
Independent bakery, coffee shop and diner on Nottingham Road in Eastwood, run by Heidi Mather and Andy with chef Liam. Sourdough loaves, cakes and breakfasts are baked and cooked in-house using locally sourced produce where possible.
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 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.
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.
Ugly Bread Bakery
Independent bakery, cafe and deli on Carlton Street in Nottingham's Hockley, created by Jade Vendone. Sourdough loaves fermented for at least 24 hours are hand baked on the premises, alongside focaccia, stone baked pizza, mezzalunas and cannoli.