Lance & Ami run a micro-bakery from their kitchen in Bisbrooke, Rutland. This is Ami speaking!! Lance gave up a career in IT and I took early retirement from teaching to follow our passion for real sourdough in 2018.

The ingredients for our gut-friendly breads are locally sourced, including flour from Whissendine Mill. The artisan processes of self fermentation, proofing, rounding, shaping and retarding the bread takes 31-36 hours. Only when these stages are right can it be baked. Knowing every stage has been done correctly is where the baker’s skill is crucial.



We just wanted to take a moment to acknowledge everyone who supported our Crowdfunder campaign. It's been a real whirlwind,…

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Our Crowdfunder is live!

Buy sourdough bread, come on a sourdough workshop - or even just purchase a Bisbrooke Artisans tote bag. Every little will help us reach our Crowdfunder target so we can buy a bigger oven and expand our bakery!



See the Crowdfunder campaign