Guest producers

Liberty Fields Apple Syrup

Liberty Fields

£11.50

Liberty Fields produce small batches of superb syrup, balsamic vinegar, cider and vodka by hand from the fruit of their own Dorset apple orchards, planted from 2010.

The syrup contains no additives, chemicals, fining agents or sugar. Over 2kg apples go into each bottle.

Liberty Fields Apple Balsamic Vinegar

Liberty Fields

£5.25

Liberty Fields produce small batches of superb syrup, balsamic vinegar, cider and vodka by hand from the fruit of their own Dorset apple orchards, planted from 2010.

The balsamic vinegar is aged for 6 years in barrels. The only ingredient is apples.

PureOaty Oat Drink

Glebe Farm

£1.99 £4.49

The Rayners have farmed at Glebe Farm for over 50 years. Since 2005 Rebecca, her brother Philip, and the team have worked to grow and produce a range of gluten-free oat products.

PureOaty contains just four ingredients with no added sugar or stabilisers, and is not made from oat syrup or concentrate. Every batch is tested to ensure that gluten is under 5 parts per million, lower than the regulatory level of 20ppm for gluten-free products.

Spelt Fusilli, Wholegrain, Organic

Pastificio Carleschi

£3.50

These wholegrain fusilli carry the subtle toasted almond, light brown walnut, toffee, and caramel flavours of spelt grain.

Packed in a plastic-free bag.

Spelt Conchiglie, Wholegrain, Organic

Pastificio Carleschi

£3.50

These wholegrain conchiglie carry the subtle toasted almond, light brown walnut, toffee, and caramel flavours of spelt grain.

Packed in a plastic-free bag.

Yellow Pea & Sunflower Seed Crackers

Easy Bean

£3.79

Easy Bean's delicious bean and seed crackers are handmade in Somerset from 100% natural ingredients. including Hodmedod's fava bean flour.

The crackers are palm oil free, dairy free, gluten free and suitable for vegans and vegetarians.

Easy Bean love pulses (just like us), one of nature's healthiest foods, and are on a mission to create delicious new ways to enjoy beans, peas and lentils.

Spelt Casarecce, White, Organic

Pastificio Carleschi

£3.50

These white casarecce carry the subtle toasted almond, light brown walnut, toffee, and caramel flavours of spelt grain.

Twisted casarecce pasta were originally made in Sicily, the name deriving from casareccio, meaning home-made.

Packed in a plastic-free bag.

Hodmedod Sourdough Loaf

Penny Bun Bakehouse

£4.50

The superb "Hodmedod" sourdough loaf is baked by Johnny Spillings at the Penny Bun Bakehouse in Lowestoft.

The loaf is made with a blend of wholegrain YQ and white flour, a porridge of naked barley flakes and toasted wholegrain quinoa, all slow fermented with the Penny Bun sourdough starter. Once formed the loaves are coated with naked barley flakes and baked. The mild 'sour' flavour of the ferment is complemented by the sweet maltiness of the naked barley, nutty depth of the YQ and the rich, earthy, tang of toasted quinoa. 

Sourdough loaves keep well (you'll have a good few days to eat your loaf after delivery) and freeze brilliantly.

*Add the loaf to your basket and complete your order as usual. No more than 50  loaves will be baked to order every Wednesday. Orders for Wednesday baking must be received by 8am on the Monday.

Spelt Mezzi Rigatoni, White, Organic

Pastificio Carleschi

£3.50

These white mezzi rigatoni carry the subtle toasted almond, light brown walnut, toffee, and caramel flavours of spelt grain.

Ridged mezzi rigatoni pasta are typical of central and southern Italy, the name meaning half-ridged. They carry sauce well and are superb with creamy mushroom, tomato and vegetable sauces.

Packed in a plastic-free bag.

Dulse Seaweed Flakes

Mara Seaweed

£5.95

Eating dulse is an ancient tradition in Scots and Irish culture. It adds a wonderful depth of flavour and is rich in minerals and protein.

Sometimes known as 'vegetarian bacon' it has a wonderful robust flavour that pairs well with seafood, leafy greens and tomatoes.

Mara Seaweed is harvested sustainably from the pure, wild waters around Scotland and Ireland. To avoid contamination, the seaweed is packed into sealed sacks before being brought up the beach and delivered fresh, directly to the factory. The seaweed is picked and processed within 24 hours to lock in flavour, ensure quality and secure maximum nutritional benefits.

Wakelyns Sourdough Tin Loaf

Wakelyns Bakery

£4.50

Wakelyns Bakery at Wakelyns Organic Agroforestry produces very small batches of wholegrain bread, just enough for us to offer a few of their sustaining loaves, which have a complex nutty flavour and keep beautifully, through our website.

Henrietta Inman, who founded this unique field to loaf bakery, describes their work and the bread they bake with organic flour milled from grain grown on the farm:

We bake, cook and create at Wakelyns Organic Agroforestry farm. Agroforestry, integrating alleys of trees between alleys of crops, is an incredibly diverse and therefore resilient and productive way of farming and food production. It is also very delicious and beautiful. We make use of the whole agroforestry system in our bakery kitchen, demonstrating the abundance of ingredients we have all around us.

Our wholegrain sourdough bread is made with a diversity of local grains, including the revolutionary YQ population wheat grown in the crop alleys and at Turners of Bytham in Lincolnshire, where Edgar wheat is also grown for the bread. At Wakelyns we save and sow the wheat seeds, harvest, mill and bake them here on the farm. We use timber from the tree alleys and solar panels outside the bakery to power our two wood-fired and electric ovens. Wholegrain flours contain all the goodness of flavour and nutrition from the whole grain of wheat. None of the grain goes to waste in the milling process. Sourdough, naturally leavened bread, is good for our guts and overall health. The fermentation process increases the nutrients available and creates very flavourful loaves, which we really hope you enjoy!

We love our tin loaf toasted in the morning with local Fen Farm Dairy butter and jam made with fruits from the tree alleys; it’s great for sandwiches too and everything really. It keeps very well wrapped in the white paper it arrives in for at least 7 days. If it’s drying out, refresh it by dipping it in water and putting it back in the oven.

To find out more about us and what we do, please visit our website – www.wakelyns.co.uk/bakery

*Add the loaf to your basket and complete your order as usual. A small number  loaves will be baked to order every week. Orders for Wednesday dispatch must be received by 8am on the Monday.

North Sea Sourdough Loaf

Penny Bun Bakehouse

£3.75

The North Sea sourdough loaf is baked by Johnny Spillings at the Penny Bun Bakehouse in Lowestoft. It's Johnny's classic sourdough, inspired by the bakery's location between the North Sea and the arable fields of East Anglia, and made with a blend of white and wholemeal wheat, spelt and rye flours.

The North Sea loaf has a finer crumb than many sourdough loaves, meeting demand from Johnny's customers for a less open texture so the melted butter wouldn't fall through the holes in toast!

Sourdough loaves keep well (you'll have a good few days to eat your loaf after delivery) and freeze brilliantly.

*Add the loaf to your basket and complete your order as usual. No more than 50  loaves will be baked to order every Wednesday. Orders for Wednesday baking must be received by 8am on the Monday.

Shony Seaweed Blend

Mara Seaweed

£5.45

Mara Seaweed's Shony is a unique blend of three seaweeds: sugar kelp, oarweed and dulse.

The deep umami sweet and savoury flavours of sugar kelp and oarweed (another variety of kelp) combine with the rich, smoky and salty taste of dulse to provide a fusion of flavour, a wonderful combination of natural colours and a great source of nutrition. It's even been described by Paul Hollywood as "inexplicably delicious"!

Mara Seaweed is harvested sustainably from the pure, wild waters around Scotland and Ireland. To avoid contamination, the seaweed is packed into sealed sacks before being brought up the beach and delivered fresh, directly to the factory. The seaweed is picked and processed within 24 hours to lock in flavour, ensure quality and secure maximum nutritional benefits.

Shony is named after the Hebridean sea god, Seonaidh (pronounced “show-knee”).

Spelt Conchiglie, White, Organic

Pastificio Carleschi

£3.50

These white conchiglie carry the subtle toasted almond, light brown walnut, toffee, and caramel flavours of spelt grain.

Seashell shaped conchiglie pasta are among the most popular shapes of pasta, each shell carrying a small cupful of sauce.

Packed in a plastic-free bag.

Holkham Malted Sourdough Loaf

Penny Bun Bakehouse

£3.75

The open-textured Holkham malted sourdough loaf is baked by Johnny Spillings at the Penny Bun Bakehouse in Lowestoft, using strong flour milled from Crusoe wheat grown on the Holkham estate in North Norfolk. Hodmedod's Malted Wheat Flakes give the bread a deliciously malty flavour.

Sourdough loaves keep well (you'll have a good few days to eat your loaf after delivery) and freeze brilliantly.

*Add the loaf to your basket and complete your order as usual. No more than 50  loaves will be baked to order every Wednesday. Orders for Wednesday baking must be received by 8am on the Monday.

Kombu Seaweed Flakes

Mara Seaweed

£5.45

Kombu is a natural flavour enhancer, with a deep lingering umami savouriness, and a great alternative to salt.

Mara Seaweed is harvested sustainably from the pure, wild waters around Scotland and Ireland. To avoid contamination, the seaweed is packed into sealed sacks before being brought up the beach and delivered fresh, directly to the factory. The seaweed is picked and processed within 24 hours to lock in flavour, ensure quality and secure maximum nutritional benefits.

Pure White Sea Salt from Wales, Flakes

Halen Môn

£4.15

These crumbly flakes of sea salt are delicious with everything, adding a clean and intense flavour and superb texture.

To retain their beautiful shape and structure salt crystals are harvested by hand from shallow crystallisers every day, then finished by rinsing in concentrated brine until the salt crystals taste and look just right. The salt retains valuable trace elements that are often lost in the processing of other table salts.

Halen Môn use only pure Anglesey seawater and don’t buy in or add salt from anywhere else. .

Apple Shreds with Blackcurrant

Apple Natural

Sorry, not available right now £3.40

Apple Natural make these Apple Shreds at low temperature to retain the natural goodness and fibre. All they take out is the pips! Each 20g serving is made with approximately 120g of fruit.

Julie Bailey planted her organic orchard of Cornish heritage apple varieties - as well as cherry, pear, plum, quince and medlar - in 2016, with the aim of turning the harvest into these delicious snacks sweetened only by the fruits' natural sugars. These Apple Shreds are the amazing fruits of her labours.

Apple Shreds with Gooseberry

Apple Natural

Sorry, not available right now £3.40

Apple Natural make these Apple Shreds at low temperature to retain the natural goodness and fibre. All they take out is the pips! Each 20g serving is made with approximately 120g of fruit.

Julie Bailey planted her organic orchard of Cornish heritage apple varieties - as well as cherry, pear, plum, quince and medlar - in 2016, with the aim of turning the harvest into these delicious snacks sweetened only by the fruits' natural sugars. These Apple Shreds are the amazing fruits of her labours.

Wakelyns YQ Sourdough Starter

Wakelyns Bakery

£5.00

Make sourdough loaves like Wakelyns Bakery! 

We celebrated Sourdough September 2022 with Wakelyns Bakery, they - and we - want to see as many people as possible baking sourdough with 100% wholemeal flour. To help that happen we offered the Wakelyns YQ Starter with a recipe from and care instructions from the bakers. It proved such a hit and we got such fantastic reviews that we've carried on listing it.

It's a dry starter, incredibly easy to look after and intended for storage in a cupboard or on a shelf rather than in the fridge. Perfect for delivery by post. As well as the recipe, the following care notes (pdf) will be included with your starter, along with Wakelyns Bakery's recipe for a Sourdough Tin Loaf:

Maintaining your starter is simple and can fit into your everyday routine. There is little waste from this method. A few days before baking, feed it twice daily for maximum activity. Depending on the number of loaves you are making bulk the starter up gradually with each feed using this ratio: 3 parts flour to 1.5 parts water and 1 part starter. An active happy starter will bubble a little and smell slightly sour.

For baking on a regular basis:
Keep your starter in your kitchen or store cupboard, not fridge. Feed twice a day, as below. Fit these feeds into your morning and evening routines. If that’s too much, once a day is also fine.

• 30g wholegrain flour
• 15g water from the cold tap – when it’s cold, use slightly warmer water
• 10g starter

Mix all the ingredients together, roll into a ball and keep in a jar

For baking once a month or less:

Keep your starter in the fridge and feed it once a week with the above quantities. Take it out of the fridge three days before baking, feeding it twice a day as above.

Wakelyns Bakery make bread at Wakelyns Organic Agroforestry. Each week the bakery produces very small batches of wholegrain bread, just enough for us to offer a few of their sustaining loaves, which have a complex nutty flavour and keep beautifully, through our website. When they bake they multiply their starter, critical to the flavour and quality of their loaves, through September they'll be setting some aside for us each week.

*Add the Sourdough Starter to your basket and complete your order as usual. A small number  loaves will be baked to order every Wednesday. Orders for Wednesday baking must be received by 8am on the Monday.

Apple Shreds with Seaweed

Apple Natural

Sorry, not available right now £3.40

Apple Natural make these Apple Shreds at low temperature to retain the natural goodness and fibre. All they take out is the pips! Each 20g serving is made with approximately 120g of fruit.

Julie Bailey planted her organic orchard of Cornish heritage apple varieties - as well as cherry, pear, plum, quince and medlar - in 2016, with the aim of turning the harvest into these delicious snacks sweetened only by the fruits' natural sugars. These Apple Shreds are the amazing fruits of her labours.

Wakelyns Rye Sourdough Tin Loaf

Wakelyns Bakery

£4.90

Try Rye! 

This beautiful dark rye loaf keeps really well for about 10 days. It’s rich, soft and with a deep flavour from the sourdough fermentation process and the freshly milled grains. Enjoy it with everything from butter and jam to smoked fish and cheese. 

Rye grows wonderfully well in northern Europe, and rye bread has long been a staple in Scandanavia, Germany, Poland and other central and eastern European countries. It was once much more widely eaten in the UK too, but fell out of favour - which is a pity, because the deep flavours that develop with long fermentation and slow baking really are superb. Maisie and Henrietta at Wakelyns Bakery love rye and are baking loaves with locally grown grains, here's what they say about their delicious wholegrain rye loaves:

"We love using as many diverse grains as we can in our bakery - wheat, buckwheat, naked oats, quinoa, barley, and now rye, and more. We hope that having this diversity of traceably sourced ingredients in our bakery can only be a positive act, giving farmers a route to market for their delicious food, and creating the demand for more.

As well as being higher in fibre than wheat and with a very different and distinct flavour, we also love rye because our soils love it too. It has a great root network and so can act as a cover crop to get organic matter back into the soil and promote soil beneficial microbes, as well as producing food - you can get the grain off the top too. Nature’s double-whammy-win-wins are endless! Rye grows high! And so it competes with weeds as well, another great bonus for agroecological farmers who use no herbicides. It’s often ready sooner than wheat too, so a good way to spread out the harvest. It’s pretty rye-dical!

We love it in cakes, biscuits and pastry as well as bread, and we really hope that you love it too!"

Wakelyns Bakery make bread at Wakelyns Organic Agroforestry. Each week the bakery produces very small batches of wholegrain bread, just enough for us to offer a few of their sustaining loaves, which have a complex nutty flavour and keep beautifully, through our website.

*Add the loaf to your basket and complete your order as usual. A small number  loaves will be baked to order every week. Orders for Wednesday dispatch must be received by 8am on the Monday.

Wakelyns Seeded Sourdough Tin Loaf

Wakelyns Bakery

£5.95

Wakelyns Bakery at Wakelyns Organic Agroforestry produces small batches of wholegrain bread for us every week. This amazing seeded loaf is packed with plant diversity, containing eight different grains and seeds, all grown on British farms.

Baker Henrietta Inman says:

SEEDS, SEEDS! WE LOVE SEEDS! They are, quite literally, life! We can learn so much from them.

The more diverse our seeds, the healthier, happier, and more resilient our soils and whole biosphere are. The more diverse our seeds, the healthier, happier, and more resilient our food and gut microbiome are.

Think of it like our outer and inner landscapes mirroring each other, and acting together in constant, generous reciprocity.

Oh, and diversity in our seeds equates to so much deliciousness too, of course!

Our seeded loaf celebrates beautiful seed diversity, and the farmers who integrate it into their work every day, making use of some of Hodmedod's many vibrant and varied seeds – chia, camelina, linseed, naked oats, rapeseed, wild mustard, hemp and coriander - grown on UK farms. 

When these ingredients come together, nestled comfortably in our soft and flavoursome, wholemeal sourdough bread - made from diverse YQ population and other diverse seeds - there’s sweet-sharp-sour-cream-mustard-earth-green-grassy-wood-spice… We wonder what you will taste when you try it!

We soak the seeds overnight, so they all soften and plump up merrily, and then add them to our dough. This extra moisture adds a lovely softness to these loaves, alongside the seeds’ different textures, and allows them to keep really well, for at least seven days, in the white paper we wrap them in for you, with lots and lots of love.

We really hope that you enjoy it, and thank you, Hodmedod’s the soil, the SEEDS… every living being who allows us to create, bake and eat these loaves each week.

To find out more about us and what we do, please visit our website – www.wakelyns.co.uk/bakery

*Add the loaf to your basket and complete your order as usual. A small number  loaves will be baked to order every week. Orders for Wednesday dispatch must be received by 8am on the Monday.