Imma The Bakery

Imma The Bakery Artisan Bakery in South Oxfordshire.

In a world of notes apps, cloud storage and endless tabs, there’s still something about putting pen to paper that feels ...
03/06/2026

In a world of notes apps, cloud storage and endless tabs, there’s still something about putting pen to paper that feels right.

Every baker has one. A notebook filled with scribbles, timings, tweaks, score patterns, ideas that arrive before sunrise and lessons learnt the hard way. Smudged flour, crossed out thoughts, pages returned to again and again.

Maybe it’s because baking itself feels so beautifully analogue. Flour, water, salt. Hands in dough. Repetition. Patience.

Some things are just better made slowly.

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02/06/2026

We’re having a pastry party and you’re invited 🥐

No RSVP required, just show up at the bakery.

We’re open Tuesday to Sunday, 8am till 2pm, with fresh pastries waiting for you.

Imma the bakery • Pastry lovers • Reading bakery • Fresh pastries • Artisan bakery • Weekend treats • Bakery life • Fresh from the oven • Coffee and pastry • Local bakery

“Is everything sourdough?”A question we get asked approximately 47 times a day 😅And the answer is… yes. Everything.That ...
31/05/2026

“Is everything sourdough?”

A question we get asked approximately 47 times a day 😅

And the answer is… yes. Everything.

That includes the loaves in tins. Yes, even the granary.

We know when people think of sourdough, they often picture big crusty country loaves, but sourdough isn’t a shape, it’s a process. We don’t use commercial yeast at Imma. Everything is naturally leavened using our sourdough starter, giving our breads the flavour, texture and keeping qualities that we love.

And if you’ve ever fancied having a go yourself, bring in a jar on a Tuesday or Wednesday and we’ll happily share some starter with you.

These tins fresh out of the oven, doing what sourdough does best.

Imma the bakery • Sourdough bakery • Naturally leavened • Granary loaf • Tin loaf • Artisan bread • Reading bakery • Sourdough starter • Bread baking • Real bread

29/05/2026

Why do we bake?

It’s a bigger question than you might think.

For some of the team, it’s about childhood memories. For others, it’s the simple satisfaction of feeding people well.

We asked the team at Imma why they bake, and the answers range from genuinely quite beautiful to… very practical.

Stay until the end for Anders’ answer. Trust us, it’s worth it.

Imma the bakery • Bakery life • Why we bake • Behind the scenes • Sourdough bakery • Artisan baking • Reading bakery • Bread making • Meet the bakers • Bakery team

Too hot to cook? We’ve got Friday sorted 🍕 Pizza Night is back this Friday and seriously … who wants to turn the oven on...
27/05/2026

Too hot to cook? We’ve got Friday sorted 🍕

Pizza Night is back this Friday and seriously … who wants to turn the oven on in a heatwave?

Luckily, our team are handling the heat so you don’t have to. Expect incredible toppings, no washing up, and dinner very much taken care of.

This week’s seasonal special? Asparagus & prosciutto 🌱

We’ll also have our absolutely mega big slices available on a walk-in basis only. Our advice? Pre-order your pizza, then grab a giant slice while you’re here for the walk home (or the car journey home… we won’t judge).

Pre-orders highly recommended. All the details are above 👆 🍕

Imma the bakery • Pizza night • Friday pizza • Reading food • Seasonal pizza • Asparagus season • Prosciutto pizza • Artisan bakery • Friday dinner sorted • No washing up

A little love letter to butter 🧈We get through…a lot of it at Imma. And when butter plays such a big role in what we bak...
26/05/2026

A little love letter to butter 🧈

We get through…a lot of it at Imma. And when butter plays such a big role in what we bake, quality matters.

After trying many, many butters over the years, we landed on  and we haven’t looked back.

Their cultured butter is made using British cream, slow churned in small batches using traditional methods to create something rich, silky and deeply flavoursome.

It’s the reason your croissants shatter the way they do. Why your pastries taste rich, buttery and (hopefully) deeply comforting.

We care a lot about ingredients here and feel incredibly lucky to work with producers who care just as much as we do 🫶

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Tona’s favourite seasonal pastry is back 🍓And for many of you, we know this one needs no introduction.Our strawberries &...
24/05/2026

Tona’s favourite seasonal pastry is back 🍓

And for many of you, we know this one needs no introduction.

Our strawberries & elderflower pastry has officially returned for the season: elderflower crème pâtissière, British strawberries (the best in the world, obviously) and perpetual elderflower, delicately crystallised and often foraged locally, sometimes even from Tona’s own garden.

For us, this is the taste of summer. Sweet, floral, nostalgic and only here for as long as British strawberry season lasts.

A bit of an Imma cult classic, and one that never sticks around for long.

See you at the bakery

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HELLO HEATWAVE ☀️ 🥐 🍦 Just a little reminder that our croissant ice cream cones are here all weekend (along with affogat...
23/05/2026

HELLO HEATWAVE ☀️ 🥐 🍦

Just a little reminder that our croissant ice cream cones are here all weekend (along with affogatos for those in need of a cool down).

This is still relatively new territory for us and whilst we are stocking up on ice cream like our lives depend on it, if things get a little busy, thank you in advance for bearing with us while we keep the croissant cones coming.

If you’ve been meaning to try one, come on down!

See you at the bakery 🍦🥐

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WE’RE HIRING - FULL TIME BAKERWe’re looking for a baker to join the team at Imma.You’ll ideally have at least 2 years’ e...
21/05/2026

WE’RE HIRING - FULL TIME BAKER

We’re looking for a baker to join the team at Imma.
You’ll ideally have at least 2 years’ experience in a similar role, with confidence in mixing, scaling, shaping doughs and a good understanding of fermentation and baking processes. Lamination experience is a bonus, but a willingness to learn, listen and grow is essential.
At Imma, we care deeply about ingredients, craftsmanship and creating something that genuinely means something to the people who eat it.

What we offer:
• 4 day working week
• 4 weeks annual leave
• A supportive, collaborative team
• Space to learn, grow and develop your craft
Interested? Email [email protected] or drop your CV into the bakery.

bakery jobs UK, baker jobs, artisan bakery, sourdough baker, bakery careers, pastry and baking jobs, hospitality jobs UK, bread baker, bakery recruitment, food industry

WE’RE HIRING - FULL TIME BAKERWe’re looking for a baker to join the team at Imma.You’ll ideally have at least 2 years’ e...
21/05/2026

WE’RE HIRING - FULL TIME BAKER

We’re looking for a baker to join the team at Imma.

You’ll ideally have at least 2 years’ experience in a similar role, with confidence in mixing, scaling, shaping doughs and a good understanding of fermentation and baking processes. Lamination experience is a bonus, but a willingness to learn, listen and grow is essential.

At Imma, we care deeply about ingredients, craftsmanship and creating something that genuinely means something to the people who eat it.

What we offer:
• 4 day working week
• 4 weeks annual leave
• A supportive, collaborative team
• Space to learn, grow and develop your craft

Interested? Email [email protected] or drop your CV into the bakery.

bakery jobs UK, baker jobs, artisan bakery, sourdough baker, bakery careers, pastry and baking jobs, hospitality jobs UK, bread baker, bakery recruitment, food industry jobs

Address

Unit 51, Van Alloys Industrial Estate
Stoke Row
RG95QW

Opening Hours

Wednesday 8am - 2pm
Thursday 8am - 2pm
Friday 8am - 2pm
Saturday 8am - 2pm
Sunday 8am - 1pm

Telephone

+441491756599

Website

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