M I C R O - B A K E R Y
We specialise in baking small-batch sourdough bread in our handcrafted wood-fired oven. Each loaf is baked using wood gathered from our farm, where we have planted trees for coppicing to create a sustainable, long-term fuel source for our oven.
Our bread is made with just three simple ingredients: Wildfarmed flour, water, and salt—plus a fourth essential element: time. Every loaf takes over 24 hours from start to finish.
We take pride in using the highest quality ingredients, including Wildfarmed flour, which is produced from a diverse mix of wheat grown alongside various plants, grasses, and legumes. This method enhances the bread’s nutty, complex flavour while boosting its nutritional value—something not achievable with a single wheat strain—all while continuously improving the soil in which it grows.
Our bakery is tucked away behind the vegetable garden, with our prep kitchen housed in a former potting shed and our wood-fired oven situated in a covered outdoor space near the wood shed.
As we don’t have a retail shop on the farm, you can order our delicious bread by clicking the button below and following the instructions for collection or delivery options.
Meet the baker….
Alexander Aitchison is a wonderful chef and baker with a wealth of culinary experience. He has previously worked at a number of top restaurants in Edinburgh including Timber Yard, Bon Vivant and Cafe St Honore., he has also worked in London, New York and France.
Alexander has a passion for working with fresh, locally sourced ingredients, subscribing to the slow food movement and most recently using the best of his surroundings creating simple seasonal dishes packed with flavour.
Alexander retired from cheffing in 2021 and mastered the art of small batch sourdough, finding a love for baking bread and delicious treats. ACRE Bakery then opened its doors in 2022. The bakery is at the heart of the farm and we are proud to be a Wildfarmed grower and use the flour in our baking.
