The bakery uses slow-fermentation and local stoneground flour from the Maud Foster Windmill in Boston. Bread is baked to order and bake days are listed on the Events page. For more ordering information and weekly specials please view the Facebook Page /Greenfield Bakers, or email with your details to receive a weekly text reminder.
All bread is made using flour from the Maud Foster Windmill, Boston
Stoneground flour and slow-fermentation is used to produce flavoursome loaves
All of the bread is baked in a French clay wood-fired oven
All our loaves are baked directly on the oven floor - after the wood has been removed!
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