About Us

Well Bread! is a small supplier of Artisan Breads and baked goods, local to Brixham in glorious South Devon.
We specialise in Organic Sourdoughs, made with Spelt and Rye, as well as Sweet and Savoury Rolls, Ciabatta and Focaccia.
We also make savoury snacks in a variety of flavours.
Yvonne and Richard hope you enjoy our products, available at selected locations in Torbay.
If you do, tell your friends so that we can grow. If you don't, please tell us, so that we can improve. Call on 07791 058070 or email at wellbread.brixham@gmail.com

Saturday, 2 March 2013

Why Me?


As some of you may know, (and if not, you should be reading my other blog) I have been baking bread for several years, in fact I haven’t brought any bread for home consumption since 2009.

When we used to live in Kent, I sold bread to work colleagues once a week, and covered my costs, but the one of the things that I was told was that I was undercharging, and also that I had a commercially interesting product range.

Fast forward to now, here I am in Devon, and still making bread. I am still expanding the range of breads that I am happy making, but I’m not selling any bread at the moment. I have been on a three day course, which taught me a lot of useful things, and I must admit I have been thinking of starting up again.

To cut a long story short, I have been feeling that I needed a change of direction. And this was sort of confirmed to me in other ways, which I won’t go into here.

I was in town a while ago and spotted a new wholefood shop, they had some bread for sale, and I thought to myself “I could do that.”

I went in an introduced myself, and offered to provide a sample of sourdough, which I did, and it was well received. In discussion with the lady running the shop, we talked about the commercial aspects of my supplying her with bread, and I found that, in Devon at least, the process is not as complicated as I had thought.

So I have now applied to register my kitchen, and am hopeful that I can shortly start to take bread making to the next level.

Initially, I will be making a few of my favourites, Sourdough, Ciabatta, and my cheese rolls to name the most likely candidates.

I want to start off small, and not try to do too much at first, until I get a feel for the operation and it’s potential. It would be so easy to charge in, like I have a tendency to do, and find that for whatever reason it’s not working. So baby steps will be the order of the day.
To leave you, here are a few photo's of my intended range.
Cheese and Onion Rolls

Ciabatta and Crumb


Sourdough and Crumb

Soft White Rolls
 Keep looking for updates, I am expecting to start production soon.


  1. Good on you I am so pleased for you. My Dream is to move to the Southwest one day and make use of the skills already accumulated and also learn new skills along the way. Just a thought when the business gets underway and established (which I feel sure it will) how about doing some training courses. Take care



    1. Hi, and thanks for the support to the new site. Also thanks for your encouragement. Three years ago I never thought I would be where I am today, so you never know what will happen. Best wishes.