http://www.wakelyns.co.uk/bakery

Wakelyns Bakery, Metfield Lane, IP21 5, Eye (2026)

13/01/2025

Hello everybody! Wishing you a peaceful and gentle new year.

The start of 2025 marks a new beginning for me. After running the bakery since April 2021, I am moving on. Baking, cooking, preserving, harvesting, growing… I had an unforgettable, life-changing and affirming time there. I’m now going to be focussing more on baking and going back to my pastry chef roots a bit too! I’m delighted to let you know I will now be based near Halesworth. Using freshly milled wholemeal UK flour from their I’ll continue to bake local loaves for shops and Hodmedod’s online shop. I’ll also be creating with lots of their other beautiful ingredients and look forward to telling you more. Please follow my new bakery – – for updates. I can’t wait to bake for you all again soon. This page will return to my personal page.

Wakelyns is a very special place. Thank you, Amanda and David, for enabling and supporting me in all I did. Your generosity is boundless and Wakelyns will always be in my heart. Thank you to Team Wakelyns for everything we did together, we had fun! Moving to Hodmedod, Wakelyns’ friends and collaborators, I feel very grateful to still be part of the wider Wakelyns family and agroecological community I love so much.

It’s wonderful Lindsay Wright will now be providing delicious food for events, courses and people staying at Wakelyns. Lindsay has been part of the Wakelyns food team for a while; third generation baker, pastry chef and cook, well-known in Suffolk for her sublime, delicious food, you’re truly in for a treat when you next visit Wakelyns.

Farewell everyone at wonderful Wakelyns! Wishing you all luck, love and a bright-bursting future, just like the abundant agroforestry.

Thank you everyone who came to eat the food we cooked, who bought our bread and EVERYONE who has made my experience there so rich. There are so many of you, so many soul connections, I can’t name you all one by one but you know who you are. My heart is full of colourful memories I’ll never forget.

Thank you all again, from the bottom of my heart. See you ! 🩷

08/11/2024

Hello everyone! I do hope you’re all well. ♥️

I just wanted to give you a quick update on where you can find our 100% wholemeal local loaves at the moment -

On Thursdays, find them at -
Focus Organic, Halesworth
Maple Farm Kelsale
Bonitas, Stowmarket
Metfield Stores CIC

On Fridays, find them at -
The Green Cupboard, Harleston
The Wholefood Store, Manningtree
Fressingfield General Stores

You can also buy our sourdough starter, with instructions on maintenance and a recipe to make your own wholemeal loaf with it, on online. I hope to be baking again for Hodmedod’s soon, we’ll keep you updated! :)

All of our loaves are made with fresh stoneground 100% wholemeal flour. At the moment I’m using mostly organic, diverse, and climate resilient YQ population wheat, with a little bit of organic Mulika, a modern wheat, grown in Lincolnshire, milled . We use the WHOLE GRAIN. Combined with the fresh stone milling and sourdough process, as well as the organic diversity of the local grains, this creates loaves FULL of maximum flavour and nutrition. There is no unnecessary wastage of the nutrient-dense and delicious bran, and all of the work of the farmers and millers and every other being and organism in the whole food chain is honoured in each loaf - the whole (hi)story.

Embodying the whole grain each day in my baking practice, to me, it is also a symbol of the more whole, integrated, dots-connected food system, and indeed, world, that I hope for. It gives me meaning and purpose to get out of bed each day and keep baking. It connects me to Nature and all of Her whole, interconnected cycles, grounds me, and reminds me I am whole. When things around me can feel out of my control or stressful, I try to come back to my breath and to this. I hope for a world where one day, everyone can have a holistic, healing connection to Nature through the food we eat, I feel like it could help SO much.

Sending love to everyone. I really hope you’re all enjoying your WHOLENESS local loaves! Hen ♥️

‘The work of hope requires people who throw themselves actively into what is becoming, to which they themselves belong,’

15/07/2024

Dearest UK baking-cooking friends, and food friends all over the world! If you have a few minutes, please read the below post from our US friends and colleagues. If you have any capacity to help, please DM .for.bakers. Dyakuyu ♥️

Posted • .for.bakers At a time when the world feels completely unhinged— from global climate change to war and famine on several continents— it is rare to find an achievable action one can take that will directly affect those in need. Bakers for Bakers was recently formed in response to this moment. We believe in the power of collaboration, strength in numbers, and the immeasurable value of community. And we have identified an achievable goal to launch this effort.

BREAD: FLOUR, WATER, SALT, TIME, AND HOPE says it all. Our first fundraiser in August benefits the amazing .for.ukraine with the funds raised going specifically to moving and refurbishing two mobile wood-fired bakeries that are currently sitting on the border of Ukraine and Belarus.

Bake for Ukraine is an NGO that since the start of the war has worked to secure the local food supply by supporting local bakeries and farmers - mainly in the cities most affected by the war. They have raised money to enable local bakeries to give away free bread to people driven from their homes and livelihoods, supporting small bakeries in Kyiv, Bucha, Kherson, Odesa and Kharkiv. The targeting of Ukraine’s power grid has challenged this effort as rolling blackouts are a daily occurrence.

Last year, the small team of Bake for Ukraine discovered the existence of a few wood-fired mobile bakeries built by the Swiss army during the Cold War. Currently Bake for Ukraine has secured one mobile bakery (pictured here) thanks to the amazing fundraising efforts of based in the UK. This mobile bakery is in Mykolaiv where local volunteers are being trained by the team to bake bread for communities in Kherson region.

The week of August 19th - August 24th, bakeries across America will be baking Palyanytsya bread and other specialties to fund two more mobile wood-fired bakeries. Bakers….please join us. DM for more info! Stay tuned!
Photos by .photo

05/07/2024

This week’s LOCAL LO(A)VES on their way to YOU, and Stowmarket Food Festival this Sunday with ! 💚🌍💚

All of our wonderful shops, some received loaves yesterday, some this morning, ( deliveries on Thursdays!) tagged so you know where to pick up from :) do hope you enjoy them as much as I enjoyed milling, mixing and baking them for you. THANK YOU FOR EATING THEM and supporting a more just and loving food system. ♥️🌾♥️🌳♥️

I’ll also be with super Ollie and Tree, founders of beautiful delicious Bonitas in Stowmarket, this Sunday from about 10am - 1pm. Do come along and try some of our wholemeal local loaves, learn about why we LOVE the WHOLE GRAIN and all its goodness and deliciousness, and about the diverse cereal seeds we use in them. There’ll be some great booklets too to find out more about Wakelyns, where the YQ population wheat which goes into your bread was developed and grown between the trees in this abundant agroforestry system. 🌾🌳🍒

LOTS OF TASTERS AND FRESH LOAVES FOR SALE! Yum yum! All made with the YQ and Oak Farm population wheats - I’ll have our plain wholemeal tin, seeded with all the seeds, and wholemeal rye, grown in Bedfordshire at Crow Hill Farm, milled .

Hope to see you on Sunday and hope you all have a really happy weekend. Also, super mega congratulations to !!! 💚💚💚💚💚

27/06/2024

Bread, and roses too, and this is why we do what we do. ♥️

Yesterday’s loaves now at

Metfield Stores

Today’s loaves in the oven and by tomorrow at

Fressingfield Storesltd_

If you live locally, you can also sign up to our wholemeal local load subscription and get a loaf a week. You can come to pick it up from or we can drop it off at any of the above shops we deliver too. Thank you super shopkeepers for having our bread and also helping us with our subscriptions, we all really appreciate it!

And don’t forget, you can also find our wholemeal tin, seeded loaf, 4 grain muesli loaf, rye and PI’Y Brazil nut loaves on online. Order by Monday morning for Thursday delivery.

We really hope you enjoy your loaves if you pick one up this week. At the moment we’re baking with the YQ population wheat, grown and stone milled fresh each week here, just footsteps from our bakery, and Oak Farm population wheat, grown at his parents’ Oak Farm in Lincolnshire, milled on their fresh each week too, for all the flavour and nutrition and joy!

It’s these connections and this accountability in the grain chain which mean our loaves fill up and uplift not only our bodies, but our hearts and spirits too. ♥️

‘Hearts starve as well as bodies; give us bread, but give us roses.’ James Oppenheim, ‘Bread and Roses’, 1911.

28/02/2023

Poor little rye loaf fell over in the oven! Looks like a slightly funny cartoon-ish loaf/ a sofa/ someone reaching out their arms to hug you, tehe! Still tasting v yummy, especially the crispy bits around the edges that have already been picked off! :) Lucky that we always bake an extra one!

This week’s rye is thanks to a very happy and welcome :) personal delivery from super Heron , and Calixta where it was grown, and the soil and everyone else in Sparrow Field there, and John . THANK YOU ALL! ♥️🌾 Looking forward to everyone trying these this week, you’re in for a treat!

A little shop update too - we are very happy to now be supplying every Thursday and Friday. Thank you team Friday St for having us. We hope your customers are enjoying their 100% wholemeal local loaves!

All of the other super shops we supply are tagged here, and there’s a link in our bio to check delivery days, either Thursdays or Fridays each week. If you’re a bit further away, you can always buy our rye tins, YQ tins and seeded tins online with , arriving on your doorstep on Thursdays.

Thank you everyone who keeps on stocking and buying our bread. We are grateful everyday to be part of this community with you, and to be sowing, growing and eating our way to a more resilient, diverse, non-uniform, flavourFULL and kind, integrated food system. Sending much much love to all. Back to the bread! ♥️♥️♥️

14/02/2023

EVERY DAY EVERY DAY EVERY DAY, EVERY MOMENT! ♥️♥️♥️♥️♥️♥️♥️💕💕💕♥️💕♥️♥️♥️♥️♥️💕💕💕💕♥️

10/02/2023

Just want to send a lot of gratitude and love to everyone who eats our bread, THANK YOU.

Each bite you take is an act of becoming part of - and in a small way (but don’t underestimate each of our personal acts coming together), also enabling - a happy, healthy, more just and kind food system, and therefore seed system.

Lots of love to for all the work they do to open up our minds to a world of diverse seeds and delicious, truly nourishing food. And thank you all the Hoddy customers who have ordered bread over the past few months. You’ve certainly kept me busy and I really appreciate it. This week’s big seedy loaf order, during Seed Week, was very wonderful indeed!

Thinking about all of the beauty and joy that comes to us each day thanks to seeds. The self-seeded pansies outside the bakery; little dumpling squash, bright yellow with orange stripes, save their seeds or keep them in the squash as you roast them to become crunchy crispy, and our bread each week, and so much more. And there could be even more.

Let’s keep on planting hope, eating it, embodying it each day, and protecting, saving and celebrating our seeds and seed diversity, food diversity, DIVERSITY EVERYWHERE. ♥️

Happy seed week everyone. Do sign up to Seed Gathering this weekend if you haven’t already. It will be heart-body-soul enriching enlightening enlivening. ♥️

In this earth,
In this soil,
In this pure field
Let us not plant any seeds
Other than seeds of compassion and love.

Rumi

01/02/2023

Candying squash moons on Imbolc, February 1st, the day felt a little longer :) just a few more to go (!) storing under Richard’s beautiful squash photographs .

Thank you Monique for the chopping and the sugar-ing, Jannine and all of your family for the growing and watering during last year’s long hot summer, David and Amanda, Martin and Ann, all of the Wolfe family, and your agroforestry alleys for the growing too, the soil, the sun, the water, the trees… everyone!

Things we do between our wholemeal local loaves. This time of year we preserve preserve preserve the bounty of last year’s harvest, feel gratitude for what we preserved this time last year to keep us going during the hungry gap, and take inspiration from it all in our creations. Hoping to put these into some loaves soon with squash purée and dried fennel from last year. 🧡 Happy Imbolc everyone.

on its way . 🧡🧡🧡🧡💛

28/01/2023

Our seed celebration loaf is now available to buy through our dear friends . Here’s a bit about it and why we love seeds so much. Do make sure to come to Seed Gathering 11-12 February and learn more about how crucial, enriching and enlivening seed diversity is for all of us here on our Earth. It’s going to be beautiful.

SEEDS SEEDS! WE LOVE SEEDS! They are, quite literally, life! We can learn so much from them.

The more diverse are seeds, the healthier, happier, and more resilient our soils and whole biosphere are. The more diverse are seeds, the healthier, happier, and more resilient are food and gut microbiome are. Think of it like our outer and inner landscapes mirroring each other, and acting together in constant, generous reciprocity. ♥️

Oh, and diversity in our seeds equates to so much FLAVOUR and deliciousness too, of course, uplifting of all of our senses!

Our seeded loaf celebrates beautiful seed diversity, and our farmers who are integrating it into their work every day, making use of some of the many vibrant and varied seeds sells – chia, camelina, linseed, naked oats, and coriander - directly sourced from UK farms. We also use sprouted seeds - organic coral lentils and purple wheat from .

When they all come together, nestled comfortably in our soft and flavoursome, wholemeal sourdough bread - also made from diverse seeds, the YQ population wheat - there’s sweet-sharp-sour-cream-mustard-earth-green-grassy-wood-spice… we wonder what you taste when you try it!

We soak all the seeds overnight, so they all soften and plump up merrily, and then add them to our dough. This extra moisture adds a lovely softness to these loaves, alongside the seeds’ different textures, and allows them to keep really well, for at least seven days, in the white paper we wrap them in for you, with lots and lots of love. We really hope that you enjoy it, and thank you, Hodmedod’s, the soil, the SEEDS… every living being who allows us to bake and eat these loaves each week.

Sending loads of love to all, and wishing you joy this year. ♥️

P.S Listen to ’s magical celebration music, Scatterseed, whilst eating! :)

24/12/2022

Wishing everyone happiness, joy, beauty, truth, peace, kindness and love this Solstice, winter, 2023 and beyond.

It’s been our busiest week of baking bread since we started. The time spent baking and mince pie-ing with mincemeat made by Kim and I with produce from Wakleyns and Kim’s beautiful bakery, her customers, our community; then freezer/fridge sorting, apple wrapping, stock taking, allowed me to reflect on the past year. Most of all I just feel so grateful to everyone, every being, in this world, from the sun, rain to our customers, from the seasons to the land, our farmers, millers, for all of these friendships, for meaningful work. THANK YOU.

I think back to a conversation I had with a wonderful man, Lenny, at our last apple harvest. I said how it felt strange saying ‘my bread…’ after Maisie left, and he said, nothing’s ever done alone. It really isn’t. I still say our bread.

Here are some letters we’ve sent out over the last few months, if you’d like to learn a bit more about what’s been happening, the wheats we’ve been using, and everyone who is a part of your bread.

When we become part of a community, when we form and nourish relationships, we transcend our egoism, isolation, individualism. These friendships allow us to open up, to be receptive to learning, to grow. At the same time, we also constantly celebrate each other, our diversity, which, when allowed to flourish and be ourselves, unites us in our strengths, in who we are. Part of reconnecting to the land is about coming back to ourselves.

There’s always so many stories to tell. I often wonder if this platform is the right place for me to tell them, or indeed where my energies are best placed and for my health. I will probably have a break for a while. But I wanted to leave with these words of hope and optimism, and the rippling butterfly effect of a humble and beautiful local loaf, a metaphor for all localised, delicious, truthful food. And it’s power to bring beauty, peace, joy, kindness and love to us all on this beautiful Earth.

Sending love to everyone. ♥️

Wakelyns Bakery

13/01/2025

08/11/2024

15/07/2024

05/07/2024

27/06/2024

28/02/2023

14/02/2023

10/02/2023

01/02/2023

28/01/2023

24/12/2022

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