28/09/2026
I’m looking for a way for The Noisy Table to continue serving its local customers sustainably.
The bakery began in my dining room in January, with pre-orders and local collections. Since then, it has grown through local deliveries around Burnham, Taplow and Bray, alongside markets in Bray, Marlow and Henley. I’m hugely grateful to everyone who has bought bread, returned week after week, stopped for a chat at a market, shared a post or simply encouraged me to keep going. The truth is that I have reached the limit of what can sensibly be done from home. The bread is selling, but producing it alongside enriched doughs and pastry, packing orders, storing ingredients and equipment, and preparing for markets has outgrown the space available. It means too much overnight work, too little cold storage, and very little separation between the bakery and family life. We don’t have anywhere to sit and eat at home at the moment. I am not looking to get bigger for the sake of it, or to compete with the brilliant larger independent bakeries around us. I want to keep The Noisy Table small, local and personal. I want to continue making bread for the people and markets who already support it, in a way that works for my family and eventually pays me a little for the work involved. Most importantly, I do not want growth to mean compromising on the ingredients that are central to the bakery. I work with wonderful English mills based on organic and regenerative farms. Their flour costs more than standard flour, but it is part of the point: it supports the kind of countryside and food systems I believe in, and it makes bread that is nourishing, loads of character and provenance.
So I am beginning a conversation about space.
I am looking for a very modest, practical local space: perhaps a small workshop, outbuilding or underused space. Somewhere with room for proper refrigeration and freezer storage, bread and pastry production, packing, storage and a more workable setup. The outcome I am hoping for is not expansion at all costs. It is a sustainable future for a small local bakery: one that can keep serving its community, keep working with the mills and farmers I value, and keep making good bread without the current model swallowing the house and the people in it.
If you know of a possible space, a local organisation, landlord, community project or person who might be open to a conversation, I would be very grateful to hear from you.
Pic of my very supportive Andrew on Sunday ❤️
