By hand
No production line. Every loaf and bun is shaped by one of us at the bench.
Psst — this is a demo. Fellside Bakery is a made-up bakery, built by Spectacle to show off what we do.
Let Spectacle build yours →
Our story
One oven, a handful of bakers and a lot of early mornings.
It started with a sourdough starter and a borrowed barn.
Fellside began as weekend baking for neighbours — a few loaves left on a table by the gate with an honesty box. The loaves kept disappearing, the queue kept growing, and eventually the old byre at the bottom of the lane became a proper bakehouse.
We’re still small, and we mean to stay that way. Everything is mixed, shaped and baked by hand in one deck oven. We’d rather bake forty loaves well than four hundred quickly — and when the shelves are empty, we put the kettle on and start tomorrow’s dough.
A day at the bakehouse
Chalked on the wall by the oven, more or less true every day.
4:00am
Oven on. Yesterday’s dough comes out of the cool room to wake up.
5:30am
Loaves are shaped, scored and loaded. Buns get their second rise.
8:00am
Doors open. The board goes up and the first walkers arrive.
2:00pm
Tomorrow’s dough is mixed and left to prove slowly overnight.
How we bake
With time
Our sourdough proves for up to 36 hours. No additives, no shortcuts.
Close to home
Cumbrian butter and eggs, and fruit from the valleys around the bakehouse.
Where our ingredients come from
FlourStone-ground at a northern mill
Butter & creamCumbrian dairies
EggsFree-range, from a farm up the road
FruitDamsons, apples and rhubarb in season
CoffeeRoasted in Cumbria
Come and say hello
The best way to get to know us is over a warm bun and a cup of tea. Muddy boots and dogs very welcome.