Artisan bakery, Main Street
Bread the way this town
remembers it.
Sourdough, rye and pastry baked before sunrise, from a starter we have kept alive for nine years.
Why people queue
Three things we refuse to change
Everything else can move with the times. These stay.
Overnight fermentation
Every loaf proofs for at least 18 hours. Flavour takes time and we give it time.
Flour from two mills
Stone ground within 40 miles. We know both millers by name.
Baked today, sold today
Whatever is left at closing goes to the food bank, never to tomorrow.
Our story
From a garage oven to Main Street
Demo Bakery started in 2017 with one secondhand deck oven and a market stall.
Today we bake for three cafes, one school and a Saturday queue that starts before we open. The starter is still the same one.
Meet the bakers