30 years
of baking better

At The Bread Factory, we’ve proudly been at the heart of the food industry for over 30 years — working closely with chefs and partners who share our passion for exceptional quality. We source the finest ingredients, collaborating with farmers and millers who align with our values. The result: delicious, thoughtfully made baked goods that support a more sustainable and nutritious food system — bringing great bread to more tables every day.

A selection of our most popular breads

Our breads, pastries and cakes are crafted every day with patience, skill and the finest ingredients. Below are some of our bestsellers — and if you’d like to explore more, follow the link below.

Our ProductsOur Products
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Borough Seeded Sourdough

Combining our tangy and flavoursome wholemeal starter with white flour, this dough is filled with and then rolled in four kinds of seeds: sesame, pumpkin, and brown & yellow linseeds.
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Potato, Polenta & Onion Sourdough

Our Potato, Polenta & Onion loaf, is baked with potatoes that we roast, skin on, in our bread ovens and then knead into the dough to create a deliciously rich, fragrant sourdough.
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Rosemary & Sea Salt Focaccia

Inspired by Genovese and Sicilian traditions, our country-style focaccia is made with emmer, buckwheat & wholemeal flours to enhance flavour and nutrition. With a golden blistered soft crust smothered in olive oil, rosemary and flaked sea salt, this focaccia offers a spongy texture, rich colour, and a lot of flavour.
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Wildfarmed White Sourdough

Our white sourdough is made with a blend of Wildfarmed flour and diverse flours like Spelt Wholemeal, Dark Rye, and Emmer, creating a harmonious, hearty loaf with a soft, tangy crumb.
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Individual Cakes

New range available

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The Way We Bake

The way bread is made today is a problem. With modern farming practices that have left the soil tired and overworked, and a focus on mass production over quality, much of the bread we eat isn’t what it could be. But we believe in something better — bread that nourishes both people and the planet. Bread that’s full of flavour, made with love and care, and part of a food system that’s built to last.

Baking with Purpose

At The Bread Factory, we’re not just baking bread; we’re baking with purpose. For years, we’ve been leading the way, working alongside our partners to introduce regenerative farming methods and diverse grains into our loaves. Regenerative farming prioritises soil health, ensuring the land can recover and produce nutritious food year after year. We use a variety of grains, from emmer and spelt to rye and barley, each adding layers of flavour and nutrition to our bread while supporting the environment.

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We value traditional methods

We value traditional methods and ingredients, but we also believe good baking is about more than just tradition—it’s about evolving, learning, and striving to improve everything we do.

This isn’t just about making better bread. It’s about creating a sustainable food system that supports the environment, biodiversity, and the people who grow and eat our bread. Every loaf we bake tells this story—of care, innovation, and an uncompromising focus on quality from the field to the table.

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Our People & Bakeries

We’ve grown from a small artisanal bakery into an industry-recognised leader in craft baking. Today, across our bakeries in London, Manchester, and Milton Keynes—spanning over 200,000 square feet—we bake award-winning bread with a commitment to quality. Whether delivered fresh or frozen through our own fleet or trusted distributors, our products reach chefs, retailers, and food lovers across the UK—sourced well and shared widely.