What we make

Our Bread

Slow fermented and lovingly handcrafted from organic and stoneground wheat, rye and spelt flours, artificial additive and enzyme free.

Better bred white bread

Slow fermented white loaf using organic stoneground flour
Contains:Organic white flour, water, yeast, sea salt

Better bred brown bread

Slow fermented brown loaf using organic stoneground white & wholemeal flours
Contains: Organic white and wholemeal flours, water, yeast, sea salt

Royd Rye (sourdough)

Naturally leavened loaf using 100% rye flour
Organic rye flour, water, sea salt. Contains no wheat flour. Rye flour contains rye gluten

Granary Sourdough and Mytholmroyd Maslin

Mytholmroyd Maslin (sourdough)

Naturally leavened loaf using a mix of organic white, spelt & rye flours.
Contains: Organic white flour, organic rye flour, spelt flour, water, sea salt

Granary Sourdough

Naturally Leavened with Organic Malthouse, White and Rye Flours, Malt extract, Sunflower seed, Linseed, Sesame & Pumpkin seeds, water, sea salt

Cragg Vale Crust (sourdough)

Naturally leavened loaf using 100% organic white flours.
Contains: Organic white & spelt flours, water, sea salt


Stoodley Swirls

Swedish buns (Cinnamon / Choc, Cardamom & Almond)


Croissant and Pain au Chocolat






All of our breads, focaccia and bagels are suitable for Vegetarians and Vegans.  Stoodley Swirls and Croissant contain dairy products.