Grain of Truth on the outskirts of Lincoln sells slow-fermented breads and pastries, made from organic spring wheat flour, at two-hour slots on weekends. Don’t miss the cheese twists (gotbakery.co.uk).
Run by a father and son, Loaf in Crich, Derbyshire, uses different grains to make sourdough, spelt and rye breads. They also run baking workshops and serve takeaway pizza on Wednesdays (theloaf.co.uk).
Acre Farm near Framlingham, Suffolk, is family-run too, with a short menu of buns, sourdough and malted loaves. Monthly bread subscription from £16 (acrefarm.org).
Cosgriff and Sons in York makes “colossal” sandwiches, including kimchi and blue cheese with a coriander and peanut salsa, or braised leeks, rarebit and crispy shallots (cosgriffandsonsbakery.com).
Bradbourne Bakery in Sevenoaks, Kent, has a Great Taste award for its sourdough. All of its produce is…