My story

(Please note the bakery is closed from 1st to 7th April 2026)

Although I’ve always loved bread in its varied forms, I came to baking late. Having worked in organisations all my working life, first as a solicitor and latterly as a Primary school teacher and University lecturer, I wanted to start my own enterprise. “Yule’s just delicious bread” is the result and I hope that, together, we can explore bread’s delicious abundance.

My baking

I use the traditional method of sourdough production in most of my breads. Slow fermentation involving naturally occurring yeast in the atmosphere, time and careful attention to the dough are what’s required. Ingredients, principally sourced from Marriage’s or Shipton Mill, include flour, salt, water and olive oil. Some breads are seeded (usually sunflower and pumpkin seeds) and occasionally I use fresh yeast (in focaccia, ciabatta, challah, doughnuts and bagels). Order whatever you like and I’ll try to accommodate your personal preferences.