Fresh Sourdough, Baked With Care
Weekly subscriptions and Saturday market stall in Frome
Why Loop Bakes
Small-batch sourdough made the traditional way
Long Fermentation
Every loaf gets 24–48 hours of slow fermentation, building flavor and making the bread easier to digest.
Local Ingredients
We source organic flour from Somerset mills and work with local suppliers for seeds, grains, and specialty ingredients.
Weekly Subscriptions
Choose your loaf style and get fresh bread delivered to your door every week. Pause or adjust anytime.
Saturday Market
Find us at Frome Independent Market every Saturday with freshly baked loaves, pastries, and seasonal specials.
How It Works
Subscribe once, get fresh sourdough every week. We bake Thursday nights and deliver Friday mornings across Frome and nearby villages. Choose from our core range—classic white, seeded rye, whole wheat—or try seasonal specials when they're available. No long-term commitment: pause, skip, or cancel anytime through your account.
The Baking Process
From starter to golden crust
Mix & Autolyse
We combine flour and water and let them rest, giving the dough time to hydrate before adding our active sourdough starter.
Bulk Fermentation
The dough ferments slowly over 12–18 hours at cool room temperature, developing flavor and structure through gentle folds.
Shape & Prove
Each loaf is shaped by hand and placed in a banneton for its final rise in the fridge overnight.
Bake
We bake in a hot Dutch oven to create steam, giving the crust its signature crackle and deep caramel color.
Ready For Better Bread?
Start your weekly subscription or visit us at the market