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Landrace Bakery

@landracebakery

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Bakery & Stone Mill @landracemilling
@landracepizza in the Caff Tue—Sat from 17:00
[email protected]

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The Caff.

📸 @davewattsphotography taken in Landrace Bakery by @landracebakery

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a year ago

In January last year we acquired our own natural granite stone mill from @newamericanstonemills (number 170 off the production line). We run this part of our production out of @westcombe, about 20miles south of Bath. And we call it @landracemilling.

These two 40” Vermont granite stones enable us to meet all our flour needs across the full breadth of our production. And since our dear pal @anna.atthetable opened @quince.bakery, we’ve also been able to share the fruits (pun intended) of this labour with Anna, her talented team & the good people of Islington.

Our mill is a high spec piece of machinery in the same way as our mixers, our ovens, our espresso machine. But beyond its mechanical purpose, what role does a mill serve for a business like ours?

It enables us to convert a primary agricultural product into an ingredient. It opens dialogue with farmers and has already led us to some remarkable people doing extraordinary things. It means we can use flour fresh, at the peak of its flavour & nutritional potential. And it holds many lessons—patience, attentiveness, humility when things go wrong! (and my goodness have they gone wrong). And, quite unexpectedly, it introduces a new sense to the baker’s repertoire: sound. Every grain gives a different swansong. Hard, high protein & dry grains mill noisy as hell. Traditional English heritage wheats run quiet and soft.

Above all our mill is a symbol of our agency. And the evolution of what we set out to do in the first place over 5 years ago; to build our production entirely on traditionally stone milled & UK grown grains. taken in Landrace Milling by @landracebakery

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2 years ago

🤭 taken in Landrace Bakery by @landracebakery

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4 days ago

LANDRACE TAKEOVER
@tuttowines
@federico_orsi_vignetos.vito

Thursday 24th September
From 17:00 taken in Walcot Street, Bath by @landracebakery

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22 days ago

FRUITY LOOT!
Landrace needs YOU 🫵🏻

As we approach our eighth Christmas on Walcot Street our attention turns to mincemeat. Or quincemeat. Generous with the freshly ground spices, the Somerset Cider Brandy, the unrefined sugars, organic dried fruits, candied peels, marmalade and, of course, the roasted flesh of many, many quinces. The king of the orchard.

If you or a neighbour has a fruiting quince tree then drop us a DM. We’d be delighted to barter for a box of buns. A basket of bread. Or a mound of mince pies.

#98DAYS
#DOUBLEDIGITS taken in Landrace Bakery by @landracebakery

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a month ago

Come one, come all.
10 days until Federico Orsi & @tuttowines land in town.

A night of pizza by the slice, we do still stand by #WHOLEPIESONLY every other day of the year, and glasses of wine poured from magnums.

From 17:00 on the 24.09 until sold out.

Be there or be in Bologna. Same same, but different. by @landracebakery

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a month ago

LANDRACE TAKEOVER
@tuttowines & @federico_orsi_vignetos.vito
BOLOGNA >>>> BATH
24.09.26 from 5PM

With great ceremony—and more than a few tortellini—we announce a takeover of @landracepizza & @landraceupstairs with the Tutto boys and guest winemaker Federico Orsi. Thursday 24th September. From 17:00.

Dinner in the restaurant will take the format of an a la carte menu themed on the cuisine and ingredients that surround Federico’s native Colli Bolognesi, between Modena & Bologna. Plenty by the glass alongside a special bottle list. BOOKING REQUIRED.

Meanwhile—also from 17:00—the pizzeria downstairs will be pouring Federico’s wines from magnum and slinging our 18” pies BTS (BY THE SLICE) for one night only. As always, WALK INS ONLY, no reservations here. And if the caff fills up then hit the benches outside.

This is something of a full circle moment for us. Many of you will remember that the first time these wines appeared on Walcot Street was on the occasion of our 1st Birthday Pizza Party nearly 7 years ago (last two slides).

Come down for this special night to see out the summer, toast the impending autumn/winter season and celebrate 8 years of Landrace!!!

🖼️ @gaspareena taken in Walcot, Bath by @landracebakery

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2 months ago

A few details from a stop off at @landracebakery in Bath, Somerset… taken in Landrace Bakery by @landracebakery

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2 months ago

Kind of chic to… build your entire counter from freshly milled flours from your own stone mill @landracemilling.

Pictured the first trial of this year’s ‘Mariagertoba’ harvest from Corston Fields Farm, just 5 miles to the West of Bath. Drilled in the spring. Harvested three weeks ago. Cleaned last week. Collected from the farm Thursday. Milled Friday. Mixed Monday. Laminated yesterday. Baked today.

This is our fifth harvest working in this way. And every year our milling and baking teams get a little better at guiding this process along—a little more confident, more assured, clearer on what we’re looking for and how to get there. And with that, I become a little more convinced that there’s absolutely no other way we’d choose to work.

Pastry trends are temporary. Stone milling is ancient (and eternal)
🌾🤍🌙
#KEEPITSTONEGROUND taken in Landrace Bakery by @landracebakery

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2 months ago

Found an undeveloped b&w film in an old SLR yesterday. And marched it down to Snappy Snaps Bath… Still can’t believe what they pulled out of it. Like a time capsule:

Elmore Mountain Bread, VT.
Four summers ago, May 2022.
@elmoremountainbread

100% Vermont grains milled on stone, baked in brick, and fired with maple wood. A trip with @anna.atthetable (pictured in the first slide) that would inspire our own @newamericanstonemills venture that we call @landracemilling. And eventually Anna’s own project @quince.bakery.

“Good work uses no thing without respect, both for what it is in itself and for its origin”… “It does not dissociate life and work, or pleasure and work, or love and work, or usefulness and beauty”. taken in Vermont, USA by @landracebakery

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2 months ago

The Paolo.

Named after and dedicated to the man behind the pepperoni recipe, @paulburton_cru. Developed and made especially for this pie and delivered weekly from Paul’s salumificio at @westcombe. Just over the farmyard from our stone mill @landracemilling.

We’re back slinging 18 inchers all week.
Tuesday—Saturday.
From 17:00 til sold out.
Preorders are OPEN.

#WHOLEPIESONLY taken in Bath, Somerset by @landracebakery

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2 months ago

A new week and a new stack of menus to grease up.

@landracepizza hosted in the caff.
18” #WHOLEPIESONLY
From 17:00 til sold out.
Tuesday—Saturday. taken in Walcot Street, Bath by @landracebakery

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3 months ago