The UK’s leading artisan bakery

Specialist craft bakery serving top chefs for over 30 years. Discover our Wildfarmed range and how we’re working to improve the food system through regenerative farming and better baking.

For more than three decades, The Bread Factory has worked alongside chefs and hospitality teams who care deeply about quality. From Michelin starred restaurants to national operators, our approach has always been consistent: exceptional ingredients, proper craft and a determination to do things the right way.

We believe better bread begins long before it reaches the oven. It starts in the soil.

Across the food industry, intensive farming and commodity wheat have prioritised yield over flavour, nutrition and biodiversity. As bakers, we see it as our responsibility to be part of the solution. That is why we have invested in sourcing flour that supports regenerative farming systems and restores diversity to the land.

Better grains, Better bread

Regeneratively grown wheat is about more than a better environmental story. It is about rebuilding soil, restoring diversity to farmland and valuing flavour again. The way grain is grown shapes everything that follows, and we believe better bread starts there.

By choosing flour from regenerative systems and combining it with long fermentation, we allow time and craft to do the work. Slow fermentation develops flavour naturally and removes the need for artificial improvers. The result is bread with depth, balance and integrity.

This thinking now sits at the heart of our core range, from sourdough loaves to burger buns available through Brakes. Our sourdough has an open crumb, gentle acidity and a crisp crust that brings texture and flavour to sandwiches. Our burger buns are soft yet resilient, designed to hold their shape while letting the filling shine. Subtle flavour from the grain adds character without overpowering the dish.

We work with partners such as Wildfarmed as part of this wider commitment to sourcing grain more responsibly. It is one step in reshaping our supply chain to support better farming practices and a more resilient food system.

For us, it comes back to fundamentals. Better grain, given time, handled with care. Bread that tastes better, performs consistently and reflects a more considered way of making food.

Supplying some of the UK’s most respected restaurants and hospitality groups has shaped how we bake. Standards are high, expectations are higher, and that discipline runs through every product we make.