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 here. The bakery itself sits in a lovely converted stables across the courtyard from the relative hustle and bustle of the restaurant, kitchen and dining room, and once everything is back on something of an even keel, Ben will return to running comprehensive bread workshops on chosen Sundays.
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 - 4pm to pick up a loaf. If you can, we'd recommend pre-ordering to avoid disappointment, which you can do here.
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 part funded by the European Agricultural Fund for Rural Development
This Project has allowed Coombeshead Bakery to move into a standalone bakery space
in a separate building, and out of the original space shared with the restaurant. It will
fund the renovation of a derelict barn into a fully equipped, professional bakery making naturally leavened sourdough bread.
This project has resulted in additional full time employment, new product innovation and supports local businesses
The European Agricultural Fund for Rural
Europe investing in rural areas