Barn Bakes was started in 2024 by Jimi & Flavia. Jimi has baked bread since his early years, but not until more recently, after graduating from Leith's School of Food & Wine in London, did he begin his search for the perfect balance of flour, water, and salt in his bread. Both Jimi & Flavia share the same passion for keeping things as simple and natural as possible, and they wanted this philosophy to translate to their bakes. All of their products are made by hand from their micro-bakery at home using traditional techniques and using ingredients that are organic and grown on their smallholding or locally sourced.

All of their cakes, pastries, and enriched breads are made using the eggs laid by their free-range hens, which gives the products a distinct colour and taste from the deep orange of the yolks.  All barn breads are made using wild yeast through slow natural fermentation, typically lasting 24-36 hours. This process develops a deeper flavour, aroma and crust and is much healthier than commercially produced loaves.

““Here at Barn Bakes we have a philosophy of balance—a balance of old techniques and new ones, of different ingredients and flavours, and of passion and skill.  But above all we believe in baking REAL BREAD,"