Rosy (the Baker) and Fred (the Farmer) combined forces to help feed local people a more diverse, healthier and delicious source of real bread from grain grown on the land that surrounds them. Together they co-own a New American Stone Mill to mill fresh flour which goes into all the bakes. Milling onfarm allows a diversity of grain to be milled into fresh flour for each Saturdays Bakes, Rosy also mills for other bakeries in the South West Grain Network.

The Bakery and farm is open to the public from April on FRIDAYS Noon-6PM except for the first week of every month we are open SATURDAYS 10AM-1PM  We offer fresh sourdoughs out of the oven, a range of sweet pastries, coffee, cakes and savoury bakes. Feel free to wander to see the piglets and enjoy being out in the open air whilst eating a delicious pastry and sitting with an excellent coffee.

A Bread Club subscription runs fortnightly into 4 locations within Bristol for those in the city seeking real bread made from fresh stonemilled flour from diverse grains grown on the farm. Sign up on the Website.

Rosy also teaches Sourdough workshops in the Bakery throughout the year for beginners and professional bakers wanting to learn more about using stoneground regionally grown grain. Check out www.fieldbakery.com for all workshop dates.