The bakery kitchen: two loaves on a wooden board on a stainless steel bench, oven gloves beside them, and the Rofco deck oven on its own stand, against a wall painted with a terracotta pattern.

About

One oven, one baker, and a shed.

Sourdoe is a micro-bakery in Ramsey, Cambridgeshire, a short drive from Bury, Upwood, Warboys, Ramsey Heights and Huntingdon. Everything is mixed, shaped by hand, proved and baked here using organic flour, and goes out through the bread shed in the carport.

The shed is where you collect. The bakery is the kitchen behind it.

It is deliberately small — one baker and one oven — and the week is built to fit the oven rather than the other way round.

The week

Saturday and Sunday

Feeding and mixing

The starter gets fed, doughs get mixed, and everything goes into a long cold ferment. Nothing is baked at the weekend.

Monday, Tuesday, Wednesday

Two runs, one oven

Each bake day is one run of bread and then one run of something else — bagels, cinnamon buns, cookies, granola, whatever is on that week. It is why the list is short and why it is different each time. The odd extra day happens when there is time.

Every bake day

Into the shed

What comes out goes in the shed the same morning, and the list on the site is what is actually on the shelf.

Where it is baked

A home kitchen with a bread oven in it

The bakery is the kitchen at home, with the things a bakery needs added to it in 2026: a Rofco B40 deck oven, a stainless steel bench, and a KitchenAid 6.6L mixer. It is registered as a food business with Huntingdonshire District Council.

Everything is prepped and baked by Britney — one pair of hands, no second shift, and nothing bought in. What comes out is decided by the oven, the flour and a ferment that starts at the weekend, none of which care what room they are in.

The one thing the room genuinely decides is allergens: a single kitchen handles every declarable one, so nothing baked here can honestly be called free from any of them. That is said on every product page for the same reason it is said here.

The oven

A Rofco B40 — three stone decks, heated from above and below. Loaves are loaded straight onto the stone, not baked in tins, and that is what gives the crust its spring and the base its colour.

Steam goes in with them. The first twenty minutes are baked in it, which is what lets a loaf keep rising before the crust sets; then the steam is vented and the rest of the bake is what browns them.

A domestic oven cannot do any of that: not the mass of stone, not the heat it holds when the door opens, not the steam. It takes nine 800g loaves in a load, and that load is what a bake day's bread is — which is why there is never very much.

The flour

Organic, and milled in the UK. Organic because of how the grain is grown, and certified — it is the flour that carries the certificate, not the bakery.

It costs more than the commodity alternative and no two sacks behave quite the same. Both of those come with grain grown this way, and working around them is part of the job.

A stone milling wheel lying face up on weathered boards, its grooves cut in four quarters and dusted with flour, a scatter of wheat grains around it.

The bread

Naturally leavened, and three ingredients: flour, water and salt. No commercial yeast, no improvers, no dough conditioners. A long, slow, cold ferment with organic flour, which is what gives it the flavour and what makes it keep.

Anything a particular loaf has beyond those three is named on its own page, in the full ingredient list with the allergens picked out — that is the thing worth being exact about.

Everything else is baked here too, in the same kitchen on the same mornings. Some of it is made with the starter and some is not — each one's own page says which.

This is a home kitchen and it handles every declarable allergen. Nothing here can honestly be called free from any of them.

Nothing much left over

The shed holds one bake day's worth and the site lists what is actually on the shelf, so nothing is carried from one day to the next.

What is not taken is the only waste this bakery makes, and baking to one oven is how it is kept to almost none. The aim is to end a bake day with an empty shelf.

Collection

There is no counter and no queue. Come down inside the window, scan the code on the label in the shed, pay on your phone and take what you bought.

Where

5 Teal Close, Ramsey, PE26 2AJ. Nothing is posted.

House on the corner

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