Hylsten Bakery

Hylsten was founded at the intersection of good food, farming and sustainability, and it has held to one rule from the start: stoneground flour only, and direct, human-scale relationships with the farmers and millers behind it. In the early days that meant slinging sacks of flour over a shoulder straight off Andrew Gilhespy's mill at the Fresh Flour Co.

It is a wholesale bakery at heart, getting organic sourdough into shops, restaurants and kitchens at a scale most neighbourhood bakeries cannot manage - the rye is the loaf to try. The bakery school on site runs sourdough classes covering fermentation, high-hydration doughs and the UK-grown heritage and population wheats they bake with.