About the bakery

Our story

Quillmere Bakehouse opened in a former bicycle shop with one oven and two bakers. The oven is still there, although it now shares the kitchen with a second one and a proving cabinet we bought from a bakery that closed down the road.

We buy our flour from a mill two hours north, which grinds wheat and rye from farms it knows by name. We use no improvers and no premixes, and our starter is older than the shop.

Most of the team came to baking from somewhere else: a sailor, a teacher, a sound engineer and a nurse. What they share is an early start and a stubborn opinion about crust.

There is a German version of this page for visitors from our sister town.