Landrace Bakery

Landrace mills its own flour. Speciality grains come directly from Somerset farmers and go through a granite stone mill near Evercreech, about 20 miles south of Bath, before the sourdough is built from them. That is the whole argument of the place, and everything on the counter follows from it.

Grain first, then the bake

The bakery opened in central Bath in 2018 and now works as bakery, shop café, mill and upstairs restaurant at once. It sits in the city’s artisan food quarter, close to the centre but off the tourist run, with the production area visible and a light-filled café space beside it. The Good Food Guide named it among Britain’s Best Bakeries for 2026.

The bread is not a side line. Sourdough, spelt and wholemeal loaves are made from scratch using British speciality grains milled in house, which is why the loaves rather than the pastries carry the reputation, and why regulars treat the bakery as a weekly shop rather than an occasional treat.

The counter stays close to the ovens

Baking happens within easy sight of the counter: dough and pastry stacked up, sausage rolls puffing in the oven, a window opening onto the street in summer. The ground floor runs informally as a bakery shop and all-day café with good coffee, while Upstairs at Landrace works as its own dining room above it, and a pizzeria strand sits alongside the milling.

The bakery names its suppliers rather than leaving them implied. Westcombe Dairy supplies ricotta and cheddar, Cacklebean Farm the eggs, Fen Farm Dairy the butter, Gilchesters Organics flour, Pump Street chocolate, Workshop Coffee the coffee, and Undercliff Urban Farm in Bath the salad leaves.

Order the loaf, then the bun

Take a sourdough loaf if anything is going home with you. It is the clearest signature of the bakery and the item locals are most attached to, and it carries the stone-milled grain more directly than anything else in the shop.

After the loaf, move to the sweet counter. The cardamom bun is the natural first order; the hazelnut praline cream bun is the richer choice when it appears. On the savoury side, the fennel-studded sausage roll is the one to look for, with pumpkin and ricotta pastries and a Westcombe cheese toastie among the counter regulars. Naturally leavened bread, stone-milled grain, sweet buns, enriched pastries and savoury bakes all come out of the same ingredient-led culture.