27/04/2026
The secret is out!
Grateful to be featured in , and to for supporting the piece and shining a light on what we’re building.
For those who’ve just found us, I’m Seamus, and this is Plur. We’re a small bakery doing things a bit differently. We don’t buy flour, we grow it.
We plant and harvest wheat, mill it ourselves, and bake from that. Everything starts in the field and carries through to the loaf.
We use the grain to the best of its ability.
What really shapes it all, though, is the community around us, it’s a shared space where you can pick up bread. We bake for the people here, and with them. Conversations at the counter, familiar faces each week, and feedback that genuinely shapes what we do, it all feeds back into the process.
We work out of a pub, which has been a big part of the community long before we arrived and we are grateful for John and Mary for letting us use the space each week. It’s not a traditional bakery setup, but it works. The space shifts depending on the day, mornings become a place for bread and coffee, weekends take on a different rhythm. We use the space creatively, building something that feels open, flexible, and rooted in the place itself.
It’s simple, but it means a lot to us.
Good soil, good grain, good bread, and a strong community behind it.
