Landrace Bakery

The story

Landrace Bakery in Bath blends Italian cooking with heritage grain milling

Restoring Regional Grains

Landrace Bakery brings Italian cooking to central Bath through a deliberate focus on heritage ingredients and community sourcing. Andrew Lowkes opened the Walcot Street site in 2018 to rebuild a local network of specialty grain farmers and millers. The operation runs a granite stone mill roughly twenty miles south near Evercreech, grinding wheat directly into flour for the daily bread line. This vertical approach anchors a space that functions equally as a working laboratory and a neighborhood gathering point.

The Upstairs Dining Room

Chef Rob Sachdev leads the kitchen above the main floor, where a daily changing menu reflects the current harvest and supplier availability. Small tables fill the narrow dining room during lunch and dinner services, creating an intimate setting for casual Italian dining. Diners frequently order the house sourdough alongside seasonal vegetable preparations that highlight the region’s agricultural output. The Good Food Guide recognized this steady output by naming the venue a Local Gem for 2026, citing its consistent quality and grounded approach.

The Pizzeria and Café

The ground level operates as a continuous service area where the coffee bar meets the wood-fired oven. Guests walk straight in for early morning pastries or later evening slices from the Italian kitchen below. Cardamom buns and fennel-studded sausage rolls rotate through the display cases alongside whole pies ready for takeaway. The layout keeps the baking and milling processes visible, reinforcing a straightforward cycle from field to plate.