Leola Bakery Limited

Leola Bakery Limited Community Bakery Cafe in Stroud

06/09/2026

Really good vanilla is something else entirely.

We’ve started using these incredible Buvuma vanilla pods in our maritozzo. You can smell them from the other side of the bakery.

Thanks to Jacques at for the introduction.

Come and try one 🤌

05/09/2026

Join us for a fun, free matcha workshop and tea tasting. You can sip, learn, and have fun in Leola with the Nuditea team!

Ready to dive into the world of matcha? Come hang out with the brilliant guys at Nuditea - our excellent tea suppliers. This is an in-person event, perfect for tea lovers or anyone curious about this vibrant green brew. Bring your friends or come solo — either way, you’re in for a great time!

You can expect a welcome drink, introduction to Nuditea, understanding different tea types, sampling some teas, learning about matcha and then a make your own matcha session followed by a Q&A.

We're really excited to host Nuditea who have such in-depth knowledge and enthusiam for quality tea.

EVENT IS FREE BUT BOOKING IS ESSENTIAL PLEASE!

https://www.eventbrite.co.uk/e/free-matcha-workshop-tea-tasting-tickets-1999210665919?aff=oddtdtcreator&keep_tld=true

28/08/2026

Harvest supper - Thursday 10th September 💥

We're doing a set menu supper to celebrate the harvest of our Torth y Tir population wheat, grown at Lower Hampen Farm ( ).

Much of the produce, grain and meat used to produce the meal will come straight from the farm and Lydia from Lower Hampen will be there on the evening for a q&a about what makes their wheat so special.

The set menu is £40pp and there will be w**e from **ecompany

On the menu:

Canapes
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Selection of breads using flour from Lower Hampen
Cultured homemade butter
House pickles
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Wh**ky cured sea trout, pickled cucumber, lovage*
Crostini
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Pappardelle with beef cheek ragu*
Seasonal salad
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Fresh corn and black sesame tart

*Veggie alternatives available

Staggered arrival times of 7.00, 7.15 and 7.30 available.

Email [email protected] to reserve a table!

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23/08/2026

What’s everyone eating at Leola right now?

Andy’s going for Gianluca’s vegan sandwich. Sweet potato, vegan pesto, dukkah and a little bit of spice.

Ruth’s sticking with the Cardamom Bun.

And for something between sweet and savoury, the maple bacon Danish is still very much in the running.

These are the Leola team favourites. What’s yours?

20/08/2026

🍑 Blood peach and white chocolate Danish 🍑

Peak summer! And we've got fantastic blood peaches from to show off in the latest Danish.

We are simply macerating the peaches in sugar, lemon juice and mint which sits on top of a white chocolate namelaka (a whipped mix of white chocolate and cream).

Fab combo👌 on the counter whilst the peaches are good!

16/08/2026

Here's our Leola baguette. Crispy. Airy. Sweet and fragrant. Our baguette is tasty on it’s own because of the delicious flour blend we’ve created.
The flour in the baguette is a blend of a stoneground Welsh population wheat, spelt and t55.
The population wheat is called Torth y Tir comes directly from Hampen Farm, just 15 miles from the bakery.
The stoneground flours bring character and depth of flavour, and the t55 gives strength to the dough.
Leavened with both sourdough starter and yeasted poilish for that perfect open crumb.
Let us know how you like to eat your baguette: straight from the bag? with butter? Making a sarnie?

09/08/2026

Good baking starts long before the dough.
That’s why we’ve started working with Hugo’s Greengrocers.

From tomatoes for our pizza, to cherries for the Danish, herbs, citrus and whatever the season brings next, it’s all about finding the best produce and working with people who care about it as much as we do.

Seasonal ingredients. Thoughtfully sourced. Created the Leola way.

Keep an eye on the counter for what’s coming next.

06/08/2026

We're looking for your quirky combinations or unusual ways of eating Leola Bakery goods.
This was sparked from conversation with the fab Sean from the wonderful who told us he eats our basque cheesecake on toast. We thought this was fab and got us wondering if that's any other unusual and interesting Leola food ideas out there!

02/08/2026

Our house sourdough, the Leola, takes two days to make.

It starts with our sourdough starter, a low hydration mix of wholemeal wheat and rye flours. After 24 hours fermentation it's mixed into our dough with just flour, water and salt.

We use stoneground flour from grain grown in the Southwest, which gives the dough an incredible depth of flavour, and improved nutritional value. The long fermentation gives the dough character and that distinctive sourdough texture, before it’s baked to a deep chestnut brown.

Nothing rushed. Just time, care and good ingredients.

Pick up a loaf next time you’re in.

Address

Stroud
GL51AU

Opening Hours

Tuesday 8am - 4pm
Wednesday 8am - 4pm
Thursday 8am - 4pm
Friday 8am - 4pm
Saturday 8am - 4pm

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