Our Produce

We’re not your average loaf

We’ve come to define ourselves as the biggest small bakery around. Rise came from a small operation and that energy hasn’t shifted, no matter how much we’ve grown. We’re flexible enough to work closely with independent cafés, restaurants and hotels, while still offering the scale and product range larger operations need. We work with any scale of client with the same amount of heart

With a team of more than 20 bakers and drivers working around the clock, our bakery runs 24 hours a day, 363 days a year. Seven-day-a-week deliveries, the confidence that orders arrive on time, in full, and to the same high standard day after day.

All of our produce is made from scratch by our bakers who are experts in their field, using long fermentation methods for real depth of flavour and texture; never the “sourdough-style” shortcuts. We believe bread should be a talking point, not just another commodity.

We fold that same approach to quality into the ingredients we use. We bake with Shipton Mill flour, source expertly butchered local meats from Framptons Butchers in Bridport and use outstanding free-range eggs from Fluffets Farm. Our pastries are built from layers of Lescure butter for a beautifully flaky finish, with exquisite Callebaut Belgian chocolate for our fillings and bakes.

Every ingredient is chosen with purpose; the difference speaks for itself in every bite.