The story
Small Food Bakery in Nottingham traces its roots to 2014, when founder Kimberley Bell established an artisan bakery dedicated to reimagining the regional food system. Working alongside Ania Becker, the pair has spent over a decade building an alternative grain economy that prioritizes seed sovereignty and traceable ingredients. Their work extends beyond the oven to include national advocacy through the UK Grain Lab and regular talks on urban food networks. This commitment to resilient farming practices recently secured their placement as a 2026 Good Food Guide Local Gem.
The bakery produces naturally leavened breads and seasonal pastries throughout Thursday, Friday, and Saturday service. Visitors typically cycle between fruity Danish pastries, buttery croissants, and substantial potato and leek scones alongside homemade sausage rolls. A rich cheesecake set with blackberry jam completes the daily selection.
Housed inside a converted primary school, the interior blends classroom proportions with open shelving for baked goods. Large windows frame a sheltered garden terrace where customers often pause with coffee and books from neighbouring Beam gallery. The layout easily accommodates pushchairs and leashed dogs without crowding the counter. This adaptable environment reinforces the venue’s role as a gathering point for the broader bread and pastry community.
Recognition
Location
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