The Artisan Bakehouse Ltd


Craig, ex Rick Stein Pastry Chef and Baker compliments the existing businesses at Maynard's Farm perfectly.

The core principle of the Artisan Bakehouse is simplicity. We have taken bread making right back to basics using just flour salt yeast at water, each represented by the geometeric symbols in our signage. We do not use any additives, preservatives, mould inhibitors or dough conditioning agents. The wood fired oven is fuel efficient and sustainable, reducing our carbon footprint and we only use UK flour and keep its origin as local as possible. Our Organic Stoneground Wholemeal Flour comes from Pimhill Farm where it is also milled, a mere 5 miles away and our core supply comes from Bacheldre Watermill at 34 miles away.All our eggs, butter and milk are also sourced locally keeping as much revenue within the region as possible.

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