The story
The Barrington Bakery opened near Ilminster following a surge in demand for reliable bread supplies during the 2020 lockdown. Alasdair Clifford and Victoria Collins eventually converted a historic cider barn on Two Bakers Farm to house their craft bakery workspace. The kitchen now operates on a strict seasonal cycle, partnering with Wildfarmed to mill regenerative wheat that improves both soil health and flavour. This grounded approach to local food systems secured them a Local Gem recognition from the Good Food Guide in 2026.
The sourdough remains the central focus of their daily output, featuring a robust crust and open crumb structure developed through extended fermentation. Alongside the standard loaf, they shape a pumpkin seed and linseed variety alongside wholemeal sourdough and focaccia batches. Their patisserie work relies on combining traditional laminated dough methods with active starters to create croissants that separate into distinct paper-thin layers. Customers frequently note how the cinnamon buns and pain au chocolat retain a subtle tang that balances their natural sweetness.
Visitors navigate through large green gates adjacent to the pub to reach the narrow walkway leading straight into the working space. The venue operates strictly as a collection point from Thursday through Saturday, requiring advance orders placed by email the previous afternoon. This streamlined bakery model keeps the pace measured while ensuring every loaf leaves the premises at peak freshness. Remaining stock simply moves to the counter for immediate purchase.
Recognition
Location
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