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Hylsten Bakery, Buckfastleigh (2026)

23/09/2026

Starting on 8th of October, there will be a free community class run at the Moor Imagination Collective just over the road from the bakery.

Inspired by one of our bakery alumni, we will donate and serve a simple soup and some Hylsten bread after class.

The hope is to bring together as many people from our community and beyond as possible, to share a gentle space where we can unwind and break bread together.

Kate, who will be holding these classes, passionately believes in this work and the power of simple somatic techniques to bring us out of our heads and into our bodies.

We live in a society dominated by ‘doing and achieving’ rather than ‘being and feeling’. Our energies are encouraged ‘up and out’ rather than ‘in and down’.

We are so used to living in our heads that the wisdom of our bodies becomes increasingly hard to read. This class is designed to help you rebuild that innate communication with your body. Helping you discover, or rediscover, the relaxation and joy that can come with dropping into the felt sensation of the body, in a trauma-informed way.

All welcome. Come as you are.

Bookings via Moor Imagination Collective

www.moorimagination.org

Please do reach out if you have any questions - DM or a phone number is on the poster.

15/09/2026

HARVEST 2026

We’ve just received our first batch of beautiful 2026 wholegrain flour - meticulously milled by FIELD BAKERY + MILL and grown by Fred Price

However, Harvest at Gothelney was all done and dusted by early August.

It seems that date is moving forward every year as we see a continuing rise in this hotter and drier weather.

The work that Fred and Rosy are doing at Gothelney is so vital to ensure that we continue to have crops to harvest in our rapidly changing climate.

We had the privilege of spending some time at Gothelney earlier in the year, with an amazing group of bakers, to test bake with some beautiful varieties of wheat that have come from Fred’s test plots.

These plots contain genetic information that so easily could have been lost or stuck as samples in gene banks.

To give you an idea of the dedication that Fred gives to this work he gave me an insight into the timescales he works with:

‘Starting with one ear of wheat which is about 2 grams of grain - planting that out means next year there will be 20g, then 200g > 2kg > 20kg > 200kg > 2000kg
(for context we use around 1500kg of flour per week)

So realistically 5-7yrs for a meaningful amount to work with - and that’s ignoring the 3/4 years of crossing and segregation before you hand select the ear in the first place!’

We were given a mixture of population and single variety wheats - blended in were varieties native to India and Ethiopia - in the hope that we can create more drought resistant crops that might work in our soils.

We baked crackers, biscuits, wholegrain tin loaves etc. looking to see which wheats suited different products and we all fell in love with the incredible flavour and interesting properties of each grain.

Whilst the topic of climate change can bring up a lot of emotion - the fear and uncertainty of the future alongside an immense amount of grief for what has already been lost. We were reminded by Hamblin Bread that there really hasn’t been a more exciting time to be a baker - to work with such diversity all in the name of our collective food security.

Emli Bendixen for the beautiful photos

17/07/2026

PIZZA CLASSES INCOMING

We have been blessed with Will’s presence at the bakery for almost a year now. Before starting at Hylsten, Will worked at some of the most prestigious bakeries and pizza joints in the country — John Castley the FIREBIRD kitchen. He is now running the ship at Hylsten as one of our Head Bakers (alongside the glorious Em).

From August 7th, Will is going to be using his pizza wizardry to teach a monthly evening pizza class at the bakery.

Fridays
5:30pm – 9:30pm
£60

Delving into how to create some seriously silky dough, the science of fermentation, the most delicious, quick and easy tomato sauce, and the finer details of cheese application.

You’ll be shaping and baking as many pizzas as you can get your hands on, alongside a plentiful supply of Exeter Brewery organic beer / delicious non-alcoholic alternatives.

Head to our website for the full list of dates and booking information.
www.hylstenbakery.co.uk

19/05/2026

New labels! They’ve been on the shelves for a while but we finally managed to snap a photo in the sun

Big thank you to .labels for so patiently working on these with us.

A lot of thought goes into our packaging. We could wrap our bread in plastic like most other loaves on the shelves but we have always chosen to use these brown paper bags with a window. Sadly like most (slightly more) sustainable alternatives these bags cost more than their plastic counterparts.

Every decision we make at Hylsten is rooted in prioritising the planet and your health over our profit. The financial gymnastics involved in this are becoming increasingly tricky to navigate. From electric vans to only using organic ingredients - we could start to pull back on some of these choices to reduce costs but those choices ultimately reflect a world that we don’t want to be a part of and we want to fight for something better.

31/03/2026

Bread Classes at Hylsten

New dates just added:

30th May
13th June
11th July
1st August

Bread class days are some of our favourites. Each class is an opportunity to welcome a different group of people. Varying levels of experience, different backgrounds, different ways of seeing the world. Always fertile ground for thought provoking discussions as we delve into the intricacies of bread making and important conversations about local and global food and farming systems.

If you’d like to join us visit www.hylstenbakery.co.uk/classes (link in bio) to secure your place.

Thank you to for this beautiful photo of… dare I say it our smiliest baker ever we love you!

14/03/2026

Our very talented created this beautiful lino cut print after spending the past five months with us—mixing, shaping, and baking as an essential part of our wonderful team of bakers.

Her work captures the quiet magic that emerges from working together in a bakery.

The work itself is repetitive. Each day we follow the same processes and rhythms—three or four bakers moving seamlessly together to produce anywhere from 300 to 900 loaves of bread.

But rather than becoming monotonous, the repetition allows for a deeper flow and connection to take place. Over time a natural synchronicity begins to form. Words become fewer and time passes with ease. We’re grateful to have shared this space with Lex and wish her all the best for her next adventure 💕

01/03/2026

What a privilege to be included in this publication produced by and in celebration of Real Bread Week.

This is the annual celebration by the Real Bread Campaign to highlight the importance of Real Bread - bread made without chemical agents, processing aids or any other additives.

For us at Hylsten, real bread means a loaf that is produced acknowledging the whole system - from the soil to the plate. It is about building relationships with everyone in the chain - it is about care and reverence for every one of those links - ultimately producing a loaf that is truly nourishing and one that at each step of its production has brought more joy and regeneration into the world than mass produced alternatives.

Link in our bio to read the full publication.

And a big shout out to these cuties doing their best posing and of course being the hands and hearts behind all our bread - Jamie, Benji and Gary 🫶🏼

12/02/2026

We’re Hiring — Head Baker

(Please check out the video in previous post for full Hylsten flavour)

This is a unique, hands-on leadership role in which you will have the opportunity to lead a team in producing a serious amount of sourdough bread made with some of the most beautiful and exciting flour in the country.
We’re looking for someone who:

- Cares deeply about local and global food systems, sustainability, and craftsmanship.
- Is eager to leave their own thoughtful mark on Hylsten’s next chapter.
- Leads with compassion, collaboration, and sensitivity.
- Has experience managing a small team in a bakery or similar setting.
- Is confident and skilled in making sourdough bread using stoneground UK flour.

If you’re ready to bring your skill, creativity, and care to a small, values-driven bakery, we’d love to hear from you.

We aim to be an inclusive employer and organisation. Studies have found that women and candidates from minoritised communities do not apply to roles unless they meet 100% of the criteria. We encourage candidates to apply even if they do not meet all the criteria in the person specifications.

To apply: please email your CV and cover letter to [email protected]. A detailed job description will be shared upon application.

12/02/2026

We’re Hiring — Head Baker

This is a unique, hands-on leadership role in which you will have the opportunity to lead a team in producing a serious amount of sourdough bread made with some of the most beautiful and exciting flour in the country.

We’re looking for someone who:

- Cares deeply about local and global food systems, sustainability, and craftsmanship.
- Is eager to leave their own thoughtful mark on Hylsten’s next chapter.
- Leads with compassion, collaboration, and sensitivity.
- Has experience managing a small team in a bakery or similar setting.
- Is confident and skilled in making sourdough bread using stoneground UK flour.

If you’re ready to bring your skill, creativity, and care to a small, values-driven bakery, we’d love to hear from you.

We aim to be an inclusive employer and organisation. Studies have found that women and candidates from minoritised communities do not apply to roles unless they meet 100% of the criteria. We encourage candidates to apply even if they do not meet all the criteria in the person specifications.

To apply: please email your CV and cover letter to [email protected]. A detailed job description will be shared upon application.

12/02/2026

We’re Hiring — Head Baker

This is a unique, hands-on leadership role in which you will have the opportunity to lead a team in producing a serious amount of sourdough bread made with some of the most beautiful and exciting flour in the country.

We’re looking for someone who:

- Cares deeply about local and global food systems, sustainability, and craftsmanship.
- Is eager to leave their own thoughtful mark on Hylsten’s next chapter.
- Leads with compassion, collaboration, and sensitivity.
- Has experience managing a small team in a bakery or similar setting.
- Is confident and skilled in making sourdough bread using stoneground UK flour.

If you’re ready to bring your skill, creativity, and care to a small, values-driven bakery, we’d love to hear from you.

We aim to be an inclusive employer and organisation. Studies have found that women and candidates from minoritised communities do not apply to roles unless they meet 100% of the criteria. We encourage candidates to apply even if they do not meet all the criteria in the person specifications.

To apply: please email your CV and cover letter to [email protected]. A detailed job description will be shared upon application.

Hylsten Bakery

23/09/2026

15/09/2026

17/07/2026

19/05/2026

31/03/2026

14/03/2026

01/03/2026

12/02/2026

12/02/2026

12/02/2026

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