The Flour Pot Bakery grew out of our Founder Oli Hyde’s commitment to all things artisanal and delicious in food. Years working as a chef and then running a high-end catering business refined his understanding of the importance of quality ingredients to the fundamentals of great cookery. With that in mind, he also recognised that making the best bread is the ultimate demonstration of the craft of food preparation and production.

Throughout time and across the continents bread has not only been a source of sustenance, but an expression of culture and status. Although the basic ingredients for bread have always been flour and water, what sets great bread apart from the ordinary is the skill and care that goes into producing it. In the West, we rarely practise the art of baking bread at home now, but we are rediscovering the superior taste and bite of hand-crafted loaves by bakers who are craftsmen. The Flour Pot’s bakers are true artisans and they are teamed up with first-class chefs in our production kitchen to produce a fantastic range of handmade sweet and savoury products freshly cooked and baked every morning for Flour Pot Customers.