About

The room

One room behind the counter, one deck oven, and a bench that takes four people at a push. The shop opened in 2016 in what had been a hardware shop, which is why the floor slopes towards the door.

The flour

The wheat and the rye are stoneground at a mill twenty minutes up the dale, in sacks rather than pallets, which is why the loaves change a little through the year. The barley is from the same mill. Nothing is blended here to keep a loaf identical in February and August, and it is worth saying so before somebody notices and wonders.

The people

Rhona Ballard bakes and Sam Ellery runs the counter. Between them they are in the building from four in the morning until the shelves empty.