Bakery
Naturally leavened bread, seasonal baking and carefully chosen grain.
Opening at Nature’s Corner in November 2026.
Bread made slowly
Our bakery will be centred around naturally leavened bread, made with organic and regeneratively grown flour and given the time it needs to develop flavour, structure and character.
Expect country loaves, seeded breads, focaccia and changing specials, alongside bread shaped by the seasons and the ingredients growing around us.
What to expect
Sourdough
Slow-fermented loaves made for the everyday table, with a deep crust, open crumb and plenty of flavour.
Pastries and buns
Seasonal pastries, buns and enriched doughs filled with fruit, herbs, preserves and ingredients from the garden.
Savoury baking
Focaccia, tarts, sausage rolls and other savoury bakes made for breakfast, lunch or taking home.
Grain matters
The flour we use is central to the character of the bread.
We work with organic and regeneratively grown grain wherever possible, choosing flours for flavour, nutrition and the way they connect the bakery to the wider landscape
Shaped by the garden
The bakery will respond to the seasons just as the kitchen does.
Fruit, herbs, vegetables, ferments and preserves from the garden will find their way into pastries, buns, tarts and savoury baking throughout the year.
Order from the bakery this summer
Before our permanent bakery opens, you can pre-order sourdough for Thursday collection and join us for bakery pop-ups at Wendling Beck Market Garden.
Opening November 2026
Join our mailing list for opening news, bakery dates, first collections and seasonal menus.