Longstraw Bakery

29/03/2026

Late to the party as ever, but delighted to be included in ’s top 50 UK Bakeries again this year alongside lots of pals and heroes, and proud to see so many comrades represented in the list. 💪 Thanks to , , Stoates and for keeping us supplied with the finest flours since 2022, and to for keeping the buns in mint condition these past few months-your shaping skills are second to none. 💅

23/02/2026

We've sorely neglected the Facebook account this year, but we're still here, baking for you every Friday, and pre-orders are live for this week. Grab a loaf here: https://openfoodnetwork.org.uk/longstraw-bakery/shop

23/12/2025

Now open for bread, buns, mince pies, last-minute gifts and flowers until we sell out today, folks. Come on down!

19/12/2025

Wivey, we've still got mince pies on the counter and a few loaves of bread going spare. Come and grab them. I'll be here until they're gone.

30/09/2025

Many months ago, right after our giant Easter bake, in fact, we were visited by a couple of folks from the BBC who were making a documentary about British food. and Tessa came and sampled our bread, pies, bacon hot cross buns and a few other treats, and we had a good old natter about why local food and UK-grown produce are so important to us. We were maybe a bit over-tired and over-caffeinated than we’d have liked, but I think we talked some sense. Anyway you can decide for yourselves this week, as the series is airing every lunchtime at 1.45pm. You can listen at the link in bio. We think our episode is on Tuesday but it’s worth checking out the whole thing to hear Ollie from Cann Mill and Kate from discussing their part in this small food ecosystem of ours.

Maybe have a listen and then reserve your bread for Friday while you’re at it.

01/08/2025

Well, that's us and dusted for another summer season!

As ever, thank you to our growing network of customers for turning up week after week, for bringing us your surplus summer fruit harvests, for keeping us chirpy during multiple heatwaves, and for making it possible for us to keep working with such amazing suppliers and local grains ❤️

We'll be back, bright eyed and bushy tailed on Friday September 5th- when you can expect our menu to begin it's annual pivot towards orchard fruit, warm spices and the much beloved brown butter oatmeal raisin cookies. Until then- we hope you don't miss us too much.

Big love

James and Freddie

01/08/2025

We're open until 4pm today, and then that's it from us until the 5th of September!

Plenty of sweet treats on the counter, but I'm afraid we've sold out of bread in record time today.

Thanks everyone for seeing us through another summer season!

We look forward to baking for you again in the autumn. See you then!

30/06/2025

Roll up roll up, we’re doing a thing for this year’s . Not just a thing, but a 30-mile feast! What does that mean? Thanks for asking. Here are some details:

Join us for a collaborative feast prepared by three local businesses with shared values and a passion for supporting each others’ ventures. All of our small enterprises focus on putting south-west grown ingredients at the heart of our menus, and all of the meat, grain and vegetables served at our thirty-mile feast will either have been grown and reared by us, or sourced from suppliers in the surrounding area — chickens from , flour from and Stoates, vegetables and pickles straight from Landwich’s own farm in Greenham, lemon verbena and elderflower from our back gardens.

We’ll be hosted by the soon-to-open Meadow (formerly Podshavers) as they soft launch their new community-focused café.

Friday July 18th, 7pm. £50 per head. Don’t be late.

Tickets available from the link in bio. Menu in image number 2. ✌️

30/06/2025

Morning everyone!

A quick one today to remind you that the bakery is ** CLOSED ** this Friday!

The online shop remains open for pre-orders to be collected next Friday 11th when we re-open at 12.

31/05/2025

Longstraw, lately 🧡

13/05/2025

Hello, I’m looking for a business partner.

From January 2026 (or maybe sooner, if we find the right person), Freddie will be leaving Longstraw Bakery to go and pursue something totally new. Which means I (James) am on the lookout for a new business partner. Could it be you?

Since 2022, Fred and I have built Longstraw together from the ground up with just a few grand in savings and no investment or loans at all. It’s been profitable since its second year (if you’re interested in seeing the numbers just let me know and I’ll share them) and is now in a position to expand, service more wholesale customers and open more regularly for the local community.

We’ve got an incredibly loyal local customer base and an ever-growing list of shops, cafes, restaurants and other nearby outlets stocking our bread and buns, as well as a few local businesses with whom we regularly collaborate with for pop-ups, events and other one-offs.

We literally can’t make enough bread for folks at the moment and are super excited to start baking more regularly, develop new recipes and just generally take this little operation into its second stage of life.

So if you’re reading this and it sounds like an interesting opportunity, and you’ve got a fair bit of experience working with UK-grown stoneground grains and other carefully-sourced organic ingredients, and you’d be well up for working closely with the farmers and millers of the South West Grain Network, and you reckon it’d be pretty fun to run one of the Good Food Guide’s Top 50 UK bakeries, and you love making high-quality, nutritious bread and developing pastry recipes, and you’d like to be your own boss and have control over how your workplace is run, and the whole tone of this bit of writing hasn’t totally put you off… then I’d really love to hear from you…

Ideally I’m looking for someone who:

— Has a couple of years of experience working with UK stoneground flour in a professional capacity, preferably with a focus on buns and pastry. But bread heads with a hunger to get to grips with pastry would also be great (and if you’ve not used stoneground before, don’t sweat it too much, it’s not witchcraft).

— Has some experience running their own show (not necessarily a bakery, but confidence with spreadsheets, accounting software and fast-paced decision making would be great).

— Is happy working in a collaborative environment where recipes and menus are developed and refined together, according to what’s available seasonally (cos that’s the really fun bit).

— Is passionate about sourcing great ingredients. We’ve got a wealth of amazing suppliers here in West Somerset, and strengthening our connections with them is hugely important to the resilience of the business.

— Is comfortable with a bit of uncertainty. Working with stoneground flours is hard and unpredictable, just like running a small rural business!

Most importantly though, I’m just on the lookout for someone who’s as inexplicably passionate about baking and improving food systems as I am, and would be up for growing Longstraw together.

Sound like you?

Drop me a line on [email protected] with a CV and any other relevant info and say hello.

05/05/2025

Heya! Freddie here. One half of Longstraw. I wanted to share my first ever article with you lot.

Consider subscribing if you're interested in the musings of a long-time baker, short-time market gardener. Think food systems, no fuss recipes and some fun historical content to boot! And it's freeeeeeeeeeeeee

Understanding the basics of British seasonality.