Sourdough
from £4.20Two-day ferment, baked dark. White, seeded, or the malted rye that sells out first on Saturdays.
Stone, Staffordshire · est. 2019
We mix, prove and bake everything on site, starting at four in the morning. Sourdough that takes two days, pastries out of the oven by seven, and coffee to go with them.
What we bake
Everything is made here from scratch. When it’s gone, it’s gone — we’d rather sell out than sell yesterday’s.
Two-day ferment, baked dark. White, seeded, or the malted rye that sells out first on Saturdays.
Croissants, pain au chocolat and whatever fruit is good that week. Laminated by hand, out by 7am.
Beans roasted in Derby, six tables in the window. Stay as long as you like.
Our story
Thornbury Bakehouse opened in 2019 in the old butcher’s unit on Radford Street. It’s me, Ellen, and two bakers — Sam and Priya — and between us we do every loaf that leaves the shop.
Our starter came from my grandmother’s kitchen in Shropshire and has been going since 1998. It’s fed twice a day, comes on holiday with us, and is the reason the sourdough tastes the way it does.
— Ellen, owner & head baker
“I drive past two supermarkets to come here. The rye loaf is the best bread I’ve had in Staffordshire, and they always remember my order.”— Marianne Hollis, Google review
Come see us
Order a loaf ahead by phone, or just come and see what’s on the shelf.
Call 01785 555017