Coombeshead Bakery, headed up by Ben Glazer, supplies restaurants, hotels and farm shops around Cornwall, the West Country and beyond with organic sourdough wares, made from heritage varieties of wheat, spelt and rye, much of which is stone ground on site from grain grown by our friend Fred Price at Gothelney Farm. The bakery itself sits in the old stable block across the courtyard from the relative hustle and bustle of the restaurant, kitchen and dining room, which was converted with help from a grant from the European Agricultural Fund for Rural Development. For those who are curious and keen to improve their skills, Ben also runs one day bread workshops on chosen weekends throughout the year.
Whilst predominantly a wholesale endeavour, with the opening of our little farm shop in 2021, happily, you can now pop in, whether staying as a guest or just passing through, Thursday - Sunday 10am - 5pm to pick up a loaf. If you can, we'd recommend pre-ordering to avoid disappointment, which you can do by giving us a call or emailing firstname.lastname@example.org
For wholesale enquiries please contact email@example.com
Current product list:
We use heritage varieties of wheat, spelt and rye for our breads, all of which are farmed organically.
Coombeshead Farm Bakery
Coombeshead Bakery is the recipient of a development grant from the European Agricultural Fund for Rural Development.
This Project allowed Coombeshead Bakery to move into a newly renovated standalone bakery space in a separate building, and out of the original space shared with the restaurant.
This project has resulted in additional full time employment, new product innovation and relationships with more local businesses.
The European Agricultural Fund for Rural
Europe investing in rural areas