Our history

Our founders Jamie and Rose Campbell are passionate about good food and its provenance.  Having lived in Canada and London, they moved to a small village in the wilds of Dorset and set about renovating a house and its gardens.  They were unable to buy real bread locally, a source of frustration and a seed of an idea was born....

'An old stable block with no purpose....and no bread....let's make our own and supply the local villages!'

Once the house was complete, a plan was hatched.  Having identified a great baker and mentor they 'upped sticks' and lived in France for five years, immersing themselves in the world of bread, learning from a master craftsman.

The wood-fired bread oven in the stable block was finally completed in 2000 and the first bread was made and sold to local people.

And now, nearly two decades later our skilled artisan bakers still use traditional techniques.  We mould by hand, prove on linen 'couches' in wooden cupboards and the bread is placed in the oven using wooden peels, a few loaves at a time.

We only use the best organic ingredients to make our unique and delicious bread.  It is allowed to prove slowly through a number of stages, creating a natural and digestible product.

Real bread doesn't need improves and our bread, sourdough in particular, retains moisture well, with the crisp crust of the wood-fired bread acting as a natural wrapper.  We also handmake fabulous organic patisserie, cakes and seasonal delights.

We remain a family business, proud of our beginnings and the original ideas are still very important to us today - organic, handmade and wood-fired.