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. All bread is baked over wood collected from the farm, we have planted trees for coppice as a long-term fuel supply for our oven.
Our bread contains just three ingredients: Wildfarmed flour, water and salt. And a fourth – time. Each loaf takes over 24 hours from start to finished bake.
We are proud to use the very best ingredients, including Wildfarmed flour, which is made from a diverse variety of wheat grown alongside a variety of plants, grasses, and legumes. This method of growing provides a nutty, depth of flavour full of nutrition, not available from a single strain, while constantly improving the soil in which they are grown.
The bakery itself is nestled behind the vegetable garden and our prep kitchen is situated in an old potting shed and the oven is a covered outdoor space near the wood shed.
We don’t have a retail space on the farm, to buy our delicious bread, simply click the button below to order and follow 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.
