Ryders Bakery

Keith Ryder started baking in 1972 with a simple approach: fresh every day, good ingredients, local producers, a fair price. Generations on, the family still works that way, rising early at the bakery at Glebe Farm in Kenn and sending the results ten miles down the valley to Dawlish. Plenty of people eating their bread had no idea where it came from, hence the Ryder's Own mark - a quiet correction rather than a boast.

The daily range runs from sourdough loaves to savoury scones, cakes, savouries and traybakes, and they supply trade customers across the South West alongside their own shops. The Strand bakery in Dawlish handles baked goods through the day; the Dawlish Warren cafe does the full range plus breakfast to go, eat in or takeaway, with the Street Kitchen turning out dirty fries, spicy burgers and wings. Trade enquiries go through the Kenn bakery direct.