Our Story
Back in 1993, our founder, Gail Stephens, wanted to change the way industrial baking was done by going back to traditional methods. She believed in making bread the old-fashioned way, by hand, using high-quality ingredients, and time-tested artisanal techniques.
Since those early days, when Gail brought together some of London’s best bakers, we’ve grown and evolved a lot.
The Bread Factory has been a pioneer in craft baking since the start. For over 30 years, we’ve worked with top chefs around the world to perfect our craft and serve the foodservice industry.
In an industry where standing out is increasingly important and where mass production and low-quality ingredients have become the norm, we think it is more important than ever to care about the quality and the provenance of the bread we eat. Our partners, like us, are all committed to sustainable and regenerative practices. Together, we’re bringing back craftsmanship, quality, flavour, and responsible sourcing to every loaf we bake.
Our Mission
We’re just getting started. Our mission is to make better bread accessible to everyone while working to improve the food system. We want to show that bread can be delicious, flavourful, and nutritious, while also protecting our planet for the future. This is better bread, the Bread Factory way.
Our Commitment
At The Bread Factory, we’re committed to making great-tasting, nutritious bread that supports a more sustainable future.
Regenerative farming focuses on caring for soil health above all else. It means nurturing the soil year after year, feeding it with care and a variety of crops so it can recover and grow food more sustainably. Using a mix of flours in our bread not only enhances flavour but also improves nutritional value and digestibility. Grains like emmer, spelt, barley, and rye add a rich complexity to the taste and provide a wider range of essential nutrients and fibre.
Feel free to explore our website to learn more about our products and stories.