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Orders for tomorrow are taken do 15:00 · closed Mondays — the oven and the bakers both get a day off
Baked last night — we sell until it is gone

Bread baked the night you carry it home

A craft bakery in Totnes. Sourdough with no yeast and no improvers, flour from a stone-ground watermill twelve miles up the valley, and an oven that stops only on a Monday.

Order for tomorrow Which loaf is yours?
2016baking here since
2shops in south Devon
18things baked every day
Loaves going into a hot oven on a long wooden peel

Orders for tomorrow are taken until 3pm — after that the dough is already mixed.

Sourdough, not yeast

Our loaves prove for 18 hours on a rye starter. No improvers, no mixes.

Flour from the mill

Stone-ground for us by a watermill twelve miles up the valley.

Baked last night

What you buy in the morning went into the oven after midnight. Nothing is from yesterday.

Order for tomorrow

Choose it in the evening, collect it in the morning. Nothing to pay up front.

What the night shift bakes

Loaves, rolls and pastries

Eighteen things every baking day. The full list, with ingredients and weights, is on the products page.

A cut sourdough loaf with a dark crust and an open crumb, on a board

Sourdough loaves

Six loaves — from a hundred per cent rye to a plain white tin. They prove overnight and keep the week.

See the loaves
A tray of rolls and poppy seed kaisers, straight out of the oven

Everyday rolls

Bread rolls, kaisers, seeded baps and butter croissants. Still warm at six in the morning.

See the rolls

Gluten-free is baked every Tuesday and Friday in a separate room of the bakery — the buckwheat loaf and the oat biscuits are on the products page.

A minute and we will tell you

Which loaf is yours?

Three questions, nothing clever. We will suggest the loaf that suits you — and say plainly where it falls short.

1. What sort of crust do you like?

2. How much should the sourdough show?

3. How big a loaf do you need?

Your loaf

    The button drops the suggested loaf straight into the order below.

    No queue and no “sorry, all gone”

    Order for tomorrow

    Pick what you want, the day and the shop. We bake it for your day — you pay when you collect, cash or card.

    Sourdough loaves

    Dartmoor sourdough

    1,200 g · wheat and rye, the one we are known for

    £6.20

    Wholemeal rye loaf

    900 g · 100 % rye, a proper sour edge

    £5.60

    Spelt and sunflower loaf

    800 g · nutty, with a seeded crust

    £5.40

    White tin loaf

    600 g · soft crumb, thin crust

    £3.80

    Everyday rolls

    Proper bread roll

    60 g · butter, no improver

    £0.95

    Poppy seed kaiser

    70 g · crisp, scattered with poppy seed

    £1.20

    Butter croissant

    90 g · all butter, laminated by hand

    £2.60

    Sweet

    Cinnamon bun

    110 g · butter dough, cinnamon, a thin icing

    £3.20

    Blueberry curd pastry

    95 g · enriched dough, curd from the dairy up the road

    £2.90

    Gluten-free

    Gluten-free buckwheat loaf

    500 g · baked Tuesdays and Fridays only

    £6.50

    Your order

    Nothing in it yet — add something with the “+” buttons.

      Total £0.00

      Order by 3pm for the next day. We are closed on Mondays.

      Nothing to pay up front. We hold the bag at the shop until closing time.

      How it works

      From the click to a warm bag

      Four steps — and in the morning there is a bag on the counter with your name on it.

      You choose and send

      Pick the bread, the day and the shop. Orders for the next day close at 3pm.

      We confirm straight away

      A confirmation comes by email and text within minutes. If anything cannot be done, we ring you.

      We bake it overnight

      Yours goes in the oven with everything else — nothing put by from yesterday.

      You collect in the morning

      The bag with your name is ready from 6.30am (Ashburton from 7am). You pay at the counter.

      Hands shaping a loaf on a floured bench in the middle of the night
      Half past two — shaping the loaves
      Our story

      A bakery that lives at night

      When Totnes goes to bed, our lights come on. We opened in 2016 in the old bakery by the weir — one oven, two recipes and a starter we call Bertha. The same starter still leads every loaf we bake.

      We do not bake for stock and we do not finish off frozen part-baked goods. Every piece is handled — which is why we only make as much in a night as we can make properly.

      3bakers on the night oven
      ~ 600pieces baked overnight
      10 yearsyears our starter Bertha has lived

      “Baking is a trade about patience. You cannot hurry a starter — and you can taste it when somebody has tried.” — the baker who owns the place

      How we bake
      What to expect

      Three things worth asking

      Of any bakery that calls itself craft, including this one.

      Ask what time it went in the oven. Bread sold the day after baking is normal in a supermarket and not much use to you. Ours goes in after midnight and is on the counter by half six.
      Ask what is in it. A sourdough loaf needs flour, water, salt and time. When the ingredients list runs longer than that, the time has been replaced with something else.
      Ask where the gluten-free is baked. A separate room and separate days, or it is not safe for coeliacs. Anybody who shrugs at that question has answered it.
      Where to find us

      Shops and contact

      The bakery and its shop are on Warland in Totnes; the second shop is on East Street in Ashburton.

      Inside the shop: wooden shelves of bread and a stack of proving baskets

      Bakery and shop, Totnes

      14 Warland, Totnes TQ9 5EL
      • Mondayclosed
      • Tuesday–Friday6:00–17:00
      • Saturday6:00–11:30
      • Sunday7:00–10:30

      Shop, Ashburton

      7 East Street, Ashburton TQ13 7AL
      • Mondayclosed
      • Tuesday–Friday6:30–16:00
      • Saturday6:30–11:00
      • Sundayclosed

      Write to us