Working at The Bread Factory

In 1993, our founder Gail Stephens decided to turn back the clock on industrialised baking practices and bake bread as it used to be baked: by hand, using quality ingredients and time-worn artisanal methods.

We’ve come a long way since those days of Gail bringing together a handful of London’s best bakers. Yet the stuff that matters – our ethos, suppliers, skill and our decades-old sourdough starter cultures – hasn’t changed. We’re still baking many of the original breads we baked at the beginning, but we’re baking plenty of new breads now—as well as viennoiserie and cakes—on a daily basis too. We’re still delivering to some of the best chefs and retailers in London , but we’re also now going a bit further afield too.

Fundamentally though, over 25 years on since our founding, we still strongly believe in that original mission—giving more people better access to the best-quality baked goods.