Andy bakes five days a week from a small bakery in the Old Mill Bar in Llanidloes.
Andy specialises in slowly fermented wheat and rye sourdoughs as well as producing a wide range of traditional yeasted breads, including baguettes, ciabatta, tin loaves and breakfast muffins; and an ever expanding range of pâtisserie. For a full list of breads and pâtisserie see the products page.
Top quality bread begins with top quality ingredients, so all ingredients are carefully sourced, mainly from organic producers. Speciality flour including UK grown Spelt, Rye and Welsh Wheat is milled at Felin Ganol Watermill in Ceredigion and white flour sourced from Shipton Mill in Gloucestershire. For more information on the ingredients and baking methods, see the about page.