Town Mill Bakery

The story

Town Mill Bakery Lyme Regis | Award-Winning Sourdough & Cafe Fare

The kitchen and team

Co-owners Sarah and Jack steer Town Mill Bakery in Lyme Regis, a dedicated sourdough bread kitchen that balances tradition with daily demand. They follow a strict two-day schedule that separates proving, lamination, and baking into distinct phases. Head chef Voli and barista Charlie manage the open-plan workspace, transforming organic flour, salt, and water into visible daily batches. This methodical approach ensures every loaf develops the crust and crumb that earned them a Local Gem recognition from The Good Food Guide.

Breads and savoury plates

Guests queue for the organic granary and white loaves, which frequently disappear before closing time. Weekend rotations introduce variations like Gordal olive, blue cheese and walnut, or chilli cheddar doughs. The cafe cuisine extends to slow-roasted beef brisket sandwiches, chicken bacon toasties, and hearty curries. Coffee drinkers often pair their morning cup with house-made granola or pain au chocolat baked fresh on site.

The courtyard and dining space

The covered outdoor area provides a relaxed setting where families and locals settle in for extended meals. Well-behaved dogs are welcome on the mats beside water bowls, though the team keeps them outside to avoid tempting them toward the active prep stations. Because production capacity remains deliberately small, visitors either arrive early or arrange advance collection through the online shop. This quiet efficiency keeps service steady throughout the busy Saturday and Sunday shifts.