The story
Field Bakery in Bridgwater produces exceptional artisan bread at the working centre of Gothelney Farm, where baker Rosy Benson mills grain alongside farmer Fred Price. Their collaboration evolved from a 2020 community workshop into a recognised Local Gem that champions low input farming and fresh regional harvests. This regenerative bakery model draws on years of training across Bristol, London and North American mills to run their on-site stone grinder. The resulting dough carries the distinct mineral profile of wheat cultivated on the adjacent fields.
Visitors collect freshly baked items using a weekly preorder system that keeps production tightly aligned with available oven space. The pastry case features cinnamon buns alongside kimchi sausage rolls made from the farm’s own pasture reared pork. A steady stream of customers also lines up for dark roast coffee sourced from Radical Roasters in Bristol. Each batch undergoes a slow fermentation process that honours traditional sourdough baking techniques while utilising modern wholegrain blends.
The open plan kitchen operates alongside dedicated teaching rooms where participants learn to handle freshly stonemilled grain and understand crop rotation cycles. Fred guides visitors through field walks that explain how intercropping builds soil resilience for future harvests. Beyond the farm gates, that same sourdough baking practice reaches Bristol tables through a fortnightly subscription service and wholesale flour deliveries to London restaurants. That quiet dedication to transparent farming practices recently earned the operation its place among regional culinary staples.
Recognition
Location
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