At Daylesford we are passionate about keeping the artisan tradition of bread making alive - for our health today and for the next generation - ensuring the timeless simplicity of a good, honest loaf.

Baking good bread takes time, care and skill. Every afternoon, our team of artisan bakers gather in the Bakery on our Cotswold Farm and work until the early hours so that their freshly baked loaves can reach our Farmshops, restaurants and pubs the same morning. From our award-winning organic sourdough to popular pumpernickel, each of our loaves is finished by hand. Our teams also craft freshly made pastries, cakes, biscuits and puddings in the Bakery whilst our jam maker is always busy creating preserves and chutneys or jarring the honey we harvest.

At the heart of our working farm in the Cotswolds is our 32-acre Market Garden, where seasonal varieties of organic fruit and vegetables are grown with care and skill by our dedicated team of growers.

Focusing on modern organic varieties which thrive in our soil, our team focuses on crafting produce that’s colourful, full of flavour and interest, celebrating the bounty of each season. From seasonal favourites to more unexpected varieties, the organic produce grown and picked in our Market Garden is taken steps away to be sold in our Farmshop, supplied to our restaurants and pubs for our seasonal menus, our kitchens as well as our deli counter to be made into food to go, organic meals, salads and juices. A glut of plums might be made into cordial or a compote to fill tarts.

Our Market Garden also encompasses our Cutting Garden on our farm, where we grow seasonal flowers for sale in our Farmshops and Garden space, for our floristry workshops and to create plentiful displays across our site.