Wye Bakehouse is an independent artisan bakery based in Bakewell, at the heart of the Peak District National Park. Since 2018, we’ve been baking slow-fermented sourdough breads using organic, regenerative flours and ingredients — nothing unnecessary, nothing rushed.
Founded by Alice and Jon, who bring over 40 years’ experience from top restaurants and bakeries in London, Wye Bakehouse was born from a desire to step away from the city and build something lasting for their young family and local community.
Today, we supply our loaves to both locals and visitors, as well as cafés, shops and businesses across the area. Every loaf is made by hand, using long fermentation and well-practised techniques that prioritise nutrition, flavour and sustainability.
Where Good Bread Begins
Natural Fermentation
Every loaf is given time to grow. Patience is our key ingredient, bringing simple and honest flavour to each bake
Handmade
Every product carries a human touch, crafted with care at every step. Each loaf is uniqueand carries a little bit of us.
Thoughtful Ingredients
We choose organic, high-quality ingredients out of respect for those who eat our bread and for the environment.
From the Heart
