All of our products are made in the bakery by hand using the finest ingredients and without additives or dough improvers. We use a traditional three-day carefully controlled fermentation process for making our sourdough breads and an overnight fermentation for our yeasted breads. This unlocks flavour and breaks down gluten, resulting in a loaf that is both nutritious and full of character.

Sourdough Bread

Made with flour, water, salt and our own yeast culture.

Mild white sourdough bloomer

Large rustic sourdough

100% Rye sourdough tin


Oat-topped brown tin

Sesame-topped spelt tin

Rustic caraway bloomer

Speciality sourdough loaves change daily. They include olive, roast potato and rosemary, sprouted grains on white sourdough, walnut, seeded malthouse and many more.

Yeasted Bread

Our Latchen loaves are named after an area of the village.

Latchen bloomer

Soft Latchen tin

Ciabatta and ciabatta rolls


Speciality yeasted breads include our highly popular olive and sea salt fougasse (a French tear and share bread) and foccaccia studded with olives, cherry tomatoes and rosemary.


We pride ourselves on the quality of our plain and almond croissants, pain au chocolate and pain au raisin, which are made using a three-day process and French butter.


There is a fine selection of cakes and tarts to choose from, made with real butter and, where possible, locally grown fruit. Favourites include brownies, gluten-free orange almond and polenta cake, and coconut and raspberry slice. We have recently introduced moreish vegan fig and chocolate balls, dipped in chocolate and topped with cacao nibs.

Festive specials

In the run up to Christmas we offer Bakehouse mince pies, Stollen packed with vine fruit and home-made marzipan, and brandy-soaked Christmas cakes. Over the Easter period, sticky hot cross buns fly off trays by the hundred, before ever making it onto the shelf!

Supported by the European Agricultural Fund for Rural Development: Europe investing in rural areas