The Natural Bread Company is based in Oxfordshire and bakes hand crafted artisanal breads and cakes from locally milled flour,
most of which is organic.

We specialise in wild yeast breads, or sourdoughs, that are made over a period of days, using traditional slow fermentation techniques. This is the best way to make bread.

Sourdoughs are naturally leavened and keep for much longer than conventional loaves made with added brewer’s yeast.They are delicious fresh or toasted and are made without added enzymes, enhancers, or improvers. Although much of our flour is organic, some of it is shipped in especially from France and Italy, so our range is truly authoritative.

Natural Bread Co Shop: 1 Mill Street Eynsham OX29 4JX
Telephone: 01865 882116

NEW SHOP: 30 High Street Woodstock
OX20 1 TG
Telephone: 01993 811051

(Shops open Tuesday to Saturday 8am - 4.30pm)

Every Saturday: East Oxford Farmers’ Market

Every Sunday: Wolvercote Farmers’ Market

Every Second Sunday: Appleton Farmers’ Market

Every Third Thursday: Oxford Farmers’ Market. Gloucester Green

Every Friday we deliver to:
Appleton Community Shop
Michael Cain, Cumnor
The Cheese Shop, Oxford Covered Market.
Local Roots, Abingdon.
What’s Cooking, Thame.
Worton Farm Shop, Cassington

 

Natural Bread Co
Unit 1, Manor Farm,
Manor Road, Wantage,
OX12 8NE
(click here for map & directions)


naturalbreadcoltd@btconnect.com
www.naturalbread.co.uk


Telephone: 01235 77 25 77

 

 

Learn how to make good, wholesome bread in the rural calm of Oxfordshire.

The Natural Bread Company is a working bakery set on a farm just outside Wantage. With its own private water source, a duck pond, and access to locally milled flour, it is as restful a place as you can find to immerse yourself in the complexities of making good bread.

Although we specialise in sourdoughs, or wild yeast breads, we are dedicated to producing authentic, tasty loaves, buns and viennoiseries using traditional techniques that take time. Slow fermentation brings out taste, which is something that sadly modern bread simply doesn’t have.

We will be happy to teach you these techniques and help bring out the budding breadhead within. Authenticity is also a constant theme.Our French bread uses techniques that are Gallic through and through, while our Pugliese is made with Durum wheat flour, in exactly the same way as it is in Puglia. Our saffron buns are made from a 17th century Oxfordshire recipe.

Click here for details