The story
Longstraw Bakery in Wiveliscombe treats every batch of bread as a link between table and farm. James Cartwright and Frederica Bullough launched the venture in 2022 to strengthen regional food networks. Their kitchen uses one hundred percent UK stone milled wheat, oats, and rye sourced from small scale farmers and millers. This direct partnership with Somerset growers secured a Local Gem honour in The Good Food Guide 2026.
Porridge tin loaves deliver deep, earthy flavours that pair well with cultured butter. Rye and spelt malt varieties offer a denser crumb suited to slow toasting. The counter also features seasonal pastries from this dedicated bakery. Cream buns appear during summer months, topped with strawberries macerated in Somerset cider brandy.
The Wiveliscombe Enterprise Centre location functions as a compact production floor rather than a sprawling cafe. Limited operating hours stem from deliberate scaling decisions made by the founders. This measured pace allows the team to refine fermentation techniques while planning upcoming pizza suppers and local market stalls. Wooden workbenches and stainless steel proofing cabinets occupy the main room.
Recognition
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