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Baked in the fells

Small-batch bread & bakes, made from scratch at the foot of the hills.

Slow sourdough, sticky buns and proper Cumbrian classics — baked by hand, a few dozen at a time. Pop in early; the good stuff goes fast.

See today’s bakes How to find us
A round sourdough loaf on a wooden board beside a bread knife

Today’s bake forecast

Updated , Wednesday

  • Sourdough

    Plenty on the shelf

  • Seeded rye

    Steady supply

  • Cinnamon buns

    Going fast

  • Rum nicky

    Last few slices

Our bakes

See the full menu
  • Slices of sourdough showing an open, airy crumb

    Sourdough

    £4.80

    36-hour prove, big crackly crust.

  • A slice of fruit tart dusted with icing sugar

    Rum nicky

    £3.40

    Cumbria’s own: dates, ginger and rum butter.

  • Cinnamon buns cooling on a wire rack

    Cinnamon buns

    £3.20

    Twisted by hand, sticky all over.

  • A whole damson tart with the fruit arranged in rings

    Damson tart

    £3.90

    Autumn only. Valley fruit and almond cream.

Our story

36 hours. Worth every one.

Good bread can’t be rushed. Our dough rests overnight in the cool of the old stone byre, so every loaf gets the flavour, crunch and crumb it deserves. One oven, a handful of bakers, no shortcuts.

Meet the bakehouse
A baker’s hands shaping dough on a floured bench Sunrise over snowy Lake District fells

4am Oven on, before the sun’s over the fell.

A cake for one occasion. And one only.

Birthdays, weddings, a thank-you to the neighbours. Tell us who it’s for and we’ll design and bake it by hand. Five days’ notice, please.

Start a cake order Sizes & prices
A rustic celebration cake in warm sunlight

Which way?

Like any good Lakeland walk, there’s a signpost. Pick a path.

A postcard from the bakehouse

Get the weekly bake list

What’s on the board, what’s in season and the odd recipe. One short email, every Tuesday. No spam, just crumbs.