Did you know that 70% of our ingredients come from local suppliers...we believe that supporting our wonderful local producers is an important way of supporting the local economy, but also considering the environment; buying local means that the delivery distance is significantly reduced.

And it all starts with these great ingredients – the very best fresh local ingredients possible: rye, spelt and rapeseed oil from locally grown fields at Whatton Farm, Leicestershire; flour from Whissendine Mills; flour also from the Maud Foster Mill, in Boston; eggs from Windy Ridge Farm, Kirby Bellers; milk from Vine Farm Diary and cheese from the Lincolnshire Poacher Cheese Company in Alford.

We believe these ingredients are grown with the same passion, integrity, and careful consideration to the environment….something close to the heart of the Bakery. Having opened a purpose-built breadmaking facility, early last year, to supply the ever-growing demand for sourdough bread; we were very mindful of the environment, the facility has established a minimal waste policy, use of solar power and recyclable packaging where possible, and minimize delivery routes; as well as in the future, plan to invest in electric vehicles.

What’s important to the Bakery is that we can continue to adapt and change, to look for new ideas and ingredients, ideally ingredients sourced locally, but not exclusively, to ensure they provide the very best quality for our products. Being a small sized Bakery, we can quickly adapt to include these new trends, maintaining a fresh and up to date experience for all our customers. 

We are always on the lookout for new local artisan producers, and would love to hear from anyone who runs a high quality provisions company to see how we might work together.