Category: Bread, Flour, Bake-off and Pastry

InBread

Micro Bakery based in Carlisle

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Ivy Cottage Baker

Self-taught home baker passionate about making bread using natural yeast and adding seasonal ingredients.

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Bread by Sarah

Bread by Sarah is a microbakery based in Beckermet.

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Bake House Born and Bread

Great British baking with a modern twist, situated in the lovely little village of Greenodd.....pop in, we'd love to see you!

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Brysons of Keswick & Appleby Bakery

We still bake our fresh local product in our Keswick bakery from local ingredients whenever we can using non-hydrogenated fats. We have a huge range of baked goods including breads, artisan breads, cakes, cream cakes, savouries and of course our famous Lakeland Plumbread.

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Bells of Lazonby

A family bakery with over 70 years experience. Whether it is beautiful cakes or artisan breads, we produce baked goods available for retail and food service.

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Bryson’s of Keswick

A craft bakery since 1946, baking fresh bread & cakes daily to the same traditional recipes. Served fresh each morning in our shops & tearooms and via wholesale

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Grange Bakery

Grange Bakery is owned by Julia Sayburn and Paul Hughes who for 13 years ran the award-winning Howbarrow Farm organic box scheme. A chance encounter led them to purchase the bakery in 2007 when it was about to close after nearly 100 years of making bread in Grange Over Sands. Developing the local food economy and encouraging independant local shops is a passion for Paul and Julia.

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Ginger Bakers

We believe good food needs high quality simple ingredients and attention to detail.

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Grasmere Gingerbread

Quite simply the best gingerbread in the World!

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Gretna Bakery

Gretna Bakery is a traditional local bakery that takes pride in baking some of the best-loved, most delicious pastries, cakes and buns.

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Lovingly Artisan

My intuitive approach to baking is based on an incredible depth of knowledge, experience and continual study. Inspired whilst studying at the College of Culinary Arts in Boston Massachusetts, I went on to be mentored by experts from Grand Moulin de Paris. Yet my real training continues daily at my mixer, workbench and oven, where I perfect my craft as an artisan. I thrive on adopting old methods with a new way of thinking; such as utilising raw milks, ancient heritage grains and double fermentation within my breads. Being an artisan allows me to pursue my passion for food, produce and travel. I have a great reputation for seeking out a quality coffee shop, a great cookery book and fellow artisans wherever I go.

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