Breadmill Bakery

The story

Breadmill Bakery Nottingham: Award Winning Local Bakery & Sourdough Specialist

From Journalism to Flour

Breadmill Bakery has built a loyal following in Nottingham by focusing entirely on artisanal bread and pastry production. Former Nottingham Post journalist Bryan Henesey traded headlines for flour after retraining and working through several Nottinghamshire kitchens. He eventually established his small production space inside Sneinton Market Avenues. Visitors now follow a steady queue toward his expanding range of baked goods.

Dark Rye and Panela Custard

This bakery produces substantial sourdough loaves alongside complex dark rye varieties that develop their flavor over slow fermentation. Sweet panela custard tarts sit beside savory brioche creations, offering a clear split between traditional pastry work and modern bread craft. Each item arrives freshly proofed and ready for immediate purchase. The compact layout ensures every batch reaches customers while still warm.

A Compact Market Presence

Operating within a bustling market corridor keeps the daily routine grounded and accessible. Sneinton Market provides a steady stream of locals who appreciate straightforward quality over elaborate presentation. The Good Food Guide named this operation a Local Gem in 2026, highlighting its compact setup and consistent demand. Shoppers recognize the reliable output and return for specific loaves or pastries throughout the week.