Field Bakery

19/09/2025

03/10/2024

4 years in of Field Bakery and Mill and we finally have some quality pictures of the bakery on a crisp autumnal Saturday morning down at the farm.

Thanks to the multi talented Farmer/Doula/Photographer Phyll for spending two days in the bakery last week following the grain, from the farmer, through flour, fermentation, to bake and out to the locals.

04/01/2024

🗓️Today at the
⏰2.00-2.30PM
At the Museum of Oxford, Museum makers space

Members of UK Grain Lab
Josiah .meldrum
Fred
Henrietta
Stephen and Charlotte of

Will be running a workshop! Come and join in to imagine a new cereal seed system. We will be swapping our real life roles to better understand the global commodity system, the existing UK Legislation and corporate control of plant breeding and milling and why it is preventing diversity and dynamism at every stage from the DNA of our seed right through to baking bread. Then we will taste (Hen and I have been baking!) and imagine a system that can adapt to climatic challenges and move towards localising and humanising our grain based foods.

Photo by the wonderful of the Mariagertoba Population wheat Harvest 23 at Gothelney Farm

03/01/2024

This Friday I’ll be speaking from my baker and as a member of the perspective alongside Johan from .borgen.landsorten and Fred from at the

Chair: Heloise Trott (.food )

🗓️ Friday 5th Jan
⏰ 9.00-10.30
Location: Oxford town Hall - court room.

Come hear about this years work of the South West Grain Network to widen access to population wheat in South West bakeries.

This past growing season (2023), four farms in the South West Grain Network (SWGN) – an alternative, human-scale, non-commodity grain economy – have collaborated with millers Stoates and Son to produce approximately 100 tonnes of a functional stone-ground South West bread flour, milled from two population wheats, that will be available for purchase by bakeries in the South West and the wider UK. The wheats (YQ and Mariagertoba) were selected for their genetic diversity, ability to thrive in organic farming systems, and performance in the bakery when milled and sifted into white-ish flours for bread baking. The hope is that this flour will begin to supplant commodity, roller-milled wheat in South West bakeries and the levy on the product used to fund further SWGN activities and expansion of the populations in the region.

Hope to see some of you there!

20/11/2022

5 more chances for a field bakery mince pie before Christmas! (Well 5 Saturdays when we are open for pick up)

We are now open for preorders on the Open Food Network, here you can order all the pies! All the Gothelney Sourdoughs and Membrillo made from the Gothelney Quince tree.

Next Sunday you can also come and learn how to make your own mince pies and Christmas puds Sunday with .atthetable all the way from milling your own fresh flour to scoffing one down with lots of cream.

Head to the link in the bio for the Open Food Network and Anna’s Christmas Baking workshop.

16/11/2022

Sourdoughs warm out the oven, cinnamon buns, all from 100% fresh stonemilled flour from grain grown here at Gothelney Farm. Westcombe Cheese Toasties, Stream Farm eggs, Gothelney honey, fresh coffee from Full Court Press and more delicious bakes. Plus...Trail run of some quincemeat mince pies, all for this saturdays pick up from the bakery.
Click here to preorder:
https://openfoodnetwork.org.uk/field-bakery-at-gothelney-farm/shop
Preorders this week end at midnight tonight for this saturday pick up.

Come support local food.

Gothelney Farm, Charlynch Lane, Bridgwater, TA5 2PQ
Bakery Open each Saturday 9AM-2PM

09/10/2022

Stir up Sunday!

Christmas pudding and mince pies Workshop with Anna Higham.

Sunday 27th of November
10-4.30pm
Field Bakery
Gothelney Farm

Welcoming the brilliant Anna Higham back again to teach in bakery after the success of Summer Puddings workshop in August. She is who I’d gladly follow to create the perfect Christmas dinner finale given her extensive experience in Christmas pudding production. Far FAR better than anything you could ever buy from a shop. Plus a day out on the farm with Fred, eating and pastry fun. It’s the pre Christmas treat we all need.

8 spaces

Full description of what the day entails now live at
www.fieldbakery.com
Link in the bio 👆

07/10/2022

Appreciation for this sweet farmer who gets up at the crack of dawn to pack boxes of grain for friends who farm and all the countless hours on spreadsheets and emails, in fields explaining it all to us bakers and vinegaring samples and plot drilling, scoring, harvesting, winnowing, weighing, labelling, childcare, and generally being an all round positive generous human being.

All so we can all eat more delicious diverse and future thinking food.

Thankyou

Now can we find a grant or two for this labour..

06/05/2022

Very excited to announced that Anna Higham former head Pastry Chef of The River Cafe and newly published author of her beautiful new book The Last Bite will be leading an all day workshop here in the Bakery on August the 15th.

As a long time supporter of Gothelney and the Bakery Anna has been visiting the farm for years so it’s wonderful to have her back for a whole day sharing her skills.

Follow the link in the bio to read more about what the day will entail.

Only 8 places, go go go!