The Bread Factory

The Bread Factory Craft Bakery

Our Wildfarmed White Sourdough has won Gold at ’sBestLoaf 2026.This loaf means a lot to us. We launched it almost two y...
17/04/2026

Our Wildfarmed White Sourdough has won Gold at ’sBestLoaf 2026.

This loaf means a lot to us. We launched it almost two years ago and it’s quickly become one of our most loved loaves. A blend of regenerative flour, dark rye, spelt wholemeal and emmer, with a soft, tangy crumb and a depth of flavour that’s hard to find in a classic white sourdough. The flour is grown in a way that increases biodiversity, restores soil health, minimises water pollution and reduces carbon. The kind of bread made with the land and the people eating it in mind.

Seeing it recognised this way is genuinely special.

Thank you to for awarding this loaf a Gold medal. 

The hot cross bun has its roots in 1361, when a monk at St Albans baked a spiced bun, pressed a cross into it, and share...
23/03/2026

The hot cross bun has its roots in 1361, when a monk at St Albans baked a spiced bun, pressed a cross into it, and shared it on Good Friday. Ours are made with grains of paradise, layered with warm spice, three kinds of fruit and candied orange peel.

Baked fresh everyday and available until 12th April.
Link in bio to read the full story.

This week we’re celebrating Week the way we always do: by baking real bread. Today, we’re taking you behind the scenes...
23/02/2026

This week we’re celebrating Week the way we always do: by baking real bread.
 
Today, we’re taking you behind the scenes of how we make our beautiful focaccia; a firm customer favourite that needs no introduction.
 
For us, Real Bread means real standards:
Good flour. 
Water. 
Salt and Time.
Long fermentation.
No additives.
 
We’ve been perfecting our focaccia for years; refining hydration, improving flour quality and giving the dough the slow fermentation it needs to develop its distinctive flavour and structure.
 
Each tray begins with regenerative flour and a slow prove.
Hand-pressed.
Finished with olive oil, sea salt and rosemary.
Baked until golden - crisp on the outside, and soft within.
Good ingredients and bread made to the standards our customers expect every day.

This week we’re celebrating Week the way we always do: by baking real bread. Today, we’re taking you behind the scenes...
23/02/2026

This week we’re celebrating Week the way we always do: by baking real bread.
 
Today, we’re taking you behind the scenes of how we make our beautiful focaccia; a firm customer favourite that needs no introduction.
 
For us, Real Bread means real standards:
Good flour. 
Water. 
Salt and Time.
Long fermentation.
No additives.
 
We’ve been perfecting our focaccia for years; refining hydration, improving flour quality and giving the dough the full fermentation it needs to develop its distinctive flavour and structure.
 
Each tray begins with regenerative flour and a slow prove.
Hand-pressed.
Finished with olive oil, sea salt and rosemary.
Baked until golden - crisp on the outside, and soft within.
Good ingredients and bread made to the standards our customers expect every day.

A true classic. Our Hot Cross Buns are back.Soft, enriched dough, generous vine fruit, orange zest and candied peel, fin...
17/02/2026

A true classic. Our Hot Cross Buns are back.

Soft, enriched dough, generous vine fruit, orange zest and candied peel, finished with gentle notes of cinnamon, nutmeg and clove.

Baking now.

Good bread starts in the soil.We’ve been baking high quality breads for 30 years, but we can’t make better bread withou...
09/02/2026

Good bread starts in the soil.

We’ve been baking high quality breads for 30 years, but we can’t make better bread without better farming.

Intensive agriculture has depleted soils and left us with grains that have less flavour and nutrition. We want to change that.

In 2025, 1 in 5 of our loaves (over 2 millions breads) were made from Soil Positive flour; grains grown by farmers we work with directly, using practices that rebuild soil health.

Read the full story - link in bio.

Happy National Croissant Day.At The Bread Factory, sourdough and bread are at the heart of what we do. But when it comes...
30/01/2026

Happy National Croissant Day.

At The Bread Factory, sourdough and bread are at the heart of what we do. But when it comes to classics, the croissant is right there with the best of them.

We have been making croissants since day one, serving some of the best cafés and hotels across London since the 90s. That experience shows in the bake. Full of butter, with layers upon layers of delicate pastry, baked until golden, crisp on the outside and soft on the inside, with that unmistakable flaky bite.

Simple, timeless, and done the right way.

Christmas is almost here, and we can’t wait to celebrate. We’re all busy preparing for the season, and to help you plan,...
19/12/2025

Christmas is almost here, and we can’t wait to celebrate. We’re all busy preparing for the season, and to help you plan, please see the festive schedule below. Don’t forget to check out our amazing Christmas range while placing your orders.

Over the holidays, a few changes may apply to deliveries, products, or services. Where anything is different from your usual service, we’ll be in touch directly.

- Thursday 25th December: Deliveries will be limited and Customer Care will be closed.

- Friday 26th December: Our Gluten-free bakery will be closed (deliveries resume 28th Dec). Customer Care will be working limited hours: Reach us out via our Help Centre and email 7am–2pm, or by phone 7am–12pm.

- Thursday 1st January: Our office and Customer Care will be closed.

You can continue placing orders as usual via our Online Bakery and EDI platforms throughout Christmas.

If you’re unsure about your order or need a hand, our Customer Care team is happy to help.

November has been special.- We launched our Christmas range, and the response to our new additions, alongside our classi...
05/12/2025

November has been special.

- We launched our Christmas range, and the response to our new additions, alongside our classic mince pies, has been remarkable.

- We carried our Soil Positive mission forward, supporting farmers who grow diverse, soil positive grains and baking in a way that gives back to the land and strengthens our food system. Our ciabatta and plant based buns are a reflection of that commitment.

- We were proud to support some of the UK’s best chefs and restaurants with their recent openings. Congratulations to Matt Abe at Bonheur, the team at Legado led by Nieves, and the Corenucopia team by Clare Smyth on their outstanding launches. It’s inspiring to see so many amazing new restaurants in London, and we’re thrilled to play a part in that.

More exciting things to come.

We stopped by this week for their much-loved classics, the wagyu burger and the lobster roll. Both were incredible. The...
02/12/2025

We stopped by this week for their much-loved classics, the wagyu burger and the lobster roll. Both were incredible. The bun looked and tasted spot on. Always great to see our work bringing a little extra to the plate.

Address

Unit 12 Garrick Road Industrial Estate, Irving Way
London
NW96AQ

Telephone

+442084572080

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