The Doorstep Bakery

I pride myself on using traditional, no shortcut, processes that develop flavour and quality. No additives or emulsifiers used.

At 43, having spent 27 years in my previous career, I decided that it is time for a change. The catering industry has long entertained my thoughts and now seems the ideal time to take a leap of faith. Having attended numerous bread making courses, and subjected my family and friends to sample my baking. I have decided to open a Micro Bakery using my domestic kitchen, selling fresh produce to the locals in the neighbourhood. My baking schedule is Friday and Monday. So why not come and try the produce from the The Doorstep Bakery.