Field Bakery

Grain milled where it grew

The flour is milled a few steps from the field it came out of. Field Bakery works inside Gothelney Farm outside Bridgwater, turning fresh stone-milled regional grain into sourdough, wholemeal and rye loaves. The project began in 2020 as a workshop space rather than a shop counter, set up to pass on sourdough knowledge and to connect more people to the farm growing the wheat. The baker behind it arrived in Somerset after years in Bristol and London bakeries, along with time in mills and on farms in the UK and North America. A New American Stone Mill does the grinding, and the wholegrain flour it produces goes out to bakeries and restaurants in London as well as into the bakery's own loaves.

A bakery inside a working farm

Expect something closer to a farm building than a formal cafe. Gothelney Farm has spent the past decade moving towards agroecology, growing grain and raising pasture-fed pigs, and the bakery sits inside that system rather than beside it. Workshops remain central to the identity: participants bake with fresh stone-milled, regionally grown grain, then walk the field to look at the grain varieties themselves and what they mean for future harvests. The wider project sits alongside UK Grain Lab and South West Grain Network thinking on rebuilding regional grain chains and putting more diversity back into farming. Milling, growing and buying bread are treated here as one continuous piece of work.

The loaf first, then the cinnamon bun

Order around the bread. The clearest signatures are the sourdough, the wholemeal sourdough and the rye sourdough, all built on farm-grown, freshly stone-milled grain, and they are the fastest way to taste what the mill is doing. For sweet baking, the cinnamon bun is the staple to look for, with lardy buns and greengage frangipane tarts made from rivet and khorasan wheat appearing when the bake calls for them. The savoury counter runs back to the farm again: the kimchi sausage rolls are made with pigs raised at Gothelney. Coffee and a short shelf of local provisions round out the counter. Read the range as seasonal and grain-led rather than as a fixed pastry case.