The story
Northern Rye brings its artisan bakery tradition to Newcastle upon Tyne after founder Robbie Turner left a print trade career to study at the School of Artisan Food. He graduated in 2017 and launched the project alongside his wife Alex, starting with weekend popups at local venues. The kitchen relies on slow fermentation methods and regeneratively grown Wildfarmed flour paired with Estate Dairy butter. This careful dough building caught the attention of regional wholesalers and recently earned the spot a Local Gem distinction from The Good Food Guide.
The bread-focused kitchen displays hold crunchy crusted baguettes and olive and rosemary focaccia baked directly from those extended cycles. Savoury offerings rotate regularly, featuring roasted aubergine stacked with chimichurri and fermented curtido or traditional ham and pease pudding rolls. Visitors often secure a slightly salty chocolate chip cookie while their morning coffee brews. The operation also supplies viennoiserie to several Michelin starred restaurants across the region.
The original storefront occupies a riverside plot in the bohemian Ouseburn district, a space partially funded by early supporters before opening in June 2020. Laptops claim the limited interior stools while customers sip mochas at tables near the water. Production moved to a larger Tyne Tunnel facility in North Shields during 2024 to handle wholesale orders without compromising the hands on approach that defines the brand.
Recognition
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