Micro Bakery incorporates diverse heritage grains like Khorasan, Spelt, Rye, Red Fife, and Solina into its baking, offering superior nutritional profiles and richer flavours compared to modern counterparts. By using these grains, Richard supports biodiversity, reconnects with culinary traditions of the past, and promotes gut health through the benefits of fermentation, all while protecting the craft of traditional baking.
Richard Lewis
Craft Baker
Introducing
Richard Lewis is a chef turned craft baker with a deep-seated passion for fresh, seasonal ingredients and heritage practices. He is the owner of Micro Bakery, a sustainably-run bakery located at Grandey’s Place, specialising in small batch, artisanal sourdough bread, handcrafted with care and a commitment to quality. He is committed to passing on his timeless skills to the local community through tailored learning experiences.
Micro Bakery is proud to use only the finest ingredients, particularly its flour made from heritage grains which gives its bread a unique depth of flavours that commercial grains cannot match. Heritage grains are the varieties of grain which were cultivated before the advent of intensive, scientific plant breeding in the mid-1900s and provide a rich, nutty taste and a superior nutritional profile, enhancing the overall eating experience and connecting the consumer to the baking traditions of the past. Richard’s dedication to sustainability and quality heritage ingredients is at the heart of everything he bakes.
Micro Bakery’s heritage grains are sourced from the UK’s leading producers of award-winning British ancient grain wheat products and Richard is also looking to encourage partnerships with local farmers and millers, who share his commitment to quality and sustainability, to produce flour for the Bakery.
At Micro Bakery, Richard’s focus is on doing the simple things well and committing to a low carbon footprint. Every loaf of bread and pastry is a testament to his belief that when ingredients are at their best, they don’t need to be masked by excessive flavours. Instead, they should complement and enhance each other, creating a symphony of taste that is both satisfying and nourishing.
Micro Bakery Opening Hours
Tuesday to Friday 9am to 3pm
Saturday 9am to 1pm.
Website going live soon HERE
Instagram: @microbakery00
Facebook: Micro Bakery profile
Craft Spotlight
Heritage Grains Sourdough
Pastries
Micro Bakery produces a delicious range of pastries including cruffins (a cross between a croissant, a muffin and an indulgent sticky bun), brioche buns and croissants.
Education and Craft Preservation
Micro Bakery aims to regenerate artisan baking and to educate the wider public about the origins of this timeless craft by involving local communities in learning experiences. Junior Bakers Club: Micro Bakery offers classes for young aspiring bakers, opening our doors once a month to teach children and teenagers how to master the craft of baking. Adult Baking Classes: Ideal for ambitious bakers, enthusiasts, and anyone seeking new experiences and a chance to learn about the use of Heritage Grains and upscaling baking methods.
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