• Baker and bread basket


  • The bakery at Redbournbury Mill
  • Anita Rani from BBC Countryfile
  • Sour dough bread baking in the oven at Redbournbury Mill
  • Hot cross buns fresh from the Redbournbury Mill bakery
  • Taking out the freshly baked bread

Home > The Bakery > Baking


Organic flour from the mill is used to bake a variety of breads. Steven, our Master Baker, uses both yeasted and sour dough recipes all of which are hand moulded. Standard types include: white, wholemeal, malted wheatflake, light rye and wholemeal rye, multiseed, spelt. In addtion, Steven produces several artisan loaves including: foccacia, pumpkin, fruit, date and walnut, honey and sunflower and many more!

To contact Steven, please click here .