Joe's bakery

Very crusty wheat bread made using our own 'Mother dough' and no additives or yeast.

Very crusty wheat bread made using our own 'Mother dough' and no additives or yeast.

Small tin version of our original sourdough. Baked lighter for softness.

Similar to original sourdough but milder flavour and more open crust.

Mild white sourdough with softened mixed grains and a six seed dressing.

Dark, dense and strong flavour. Made with rye flour, water, sea salt only.

Sandwich roll version of the mild white sourdough. Lightly baked for softness.

Bavarian style wheat and rye bread, oven bottom baked.

Crusty spelt bread with added softened spelt grains.

Very light bread with open texture, made with extended two stage fermantation.

Smaller version of Ciabatta

Tradition French process baguette with good flavour, thick crust and good chew.

Classic Irish Recipe made with buttermilk.

Typical Bavarian 'Maltzbrot' made with spelt and Rye. Dense, chewy texture and strong malt flavours.

Typical Bavarian 'Maltzbrot' made with spelt and Rye. Dense, chewy texture and strong malt flavours.

Crusty white bread made with a two stage fermentation for better flavour and texture.

Crusty white bread made with a two stage fermentation for better flavour and texture.

Medium soft white sandwich bread.

Crusty white bread made with a two stage fermentation process forextra flavour.

Medium soft white bread, baked in an open tin.

Malted wheat bread with malted wheat flakes. Baked in a lidded tin.

Malted wheat bread with malted wheat flakes. Baked in an open tin.

Stoneground wholemeal bread baked in an open tin.

Stoneground wholemeal bread with added seeds and grains.

Made from a blend of wholemeal and white flour with added sunflower seeds.

Made from a blend of wholemeal and white flour with added mixed seeds and grains.

Crusty white bread made with a two stage fermentation process forextra flavour.

Medium soft white bread, baked in an open tin.

Malted wheat bread with malted wheat flakes.

Stoneground wholemeal bread baked in an open tin

Stoneground wholemeal bread with added seeds and grains.

Lightly malted wheat bread with added seeds and grains.

Wheat bread with added Oatbran, pinhead oats and Jumbo oats.

Very well baked custy Roll.

Lightly baked roll with good flavour and texture from overnight fermentation.

Large lightly malted wheat bread roll with added seeds and grains.

Medium size malted wheat roll.

Medium size roll made with stoneground wholemeal flour.

Small soft bap, will keep for 3-4 days in a sealed container.

Small soft bap, will keep for 3-4 days in a sealed container.

Small white roll with a dressing of mixed seeds and grains.

Small wholemeal roll with a dressing of mixed seeds and grains.

Enriched bun suitable for sweet or savoury fillings.

Crusty French bread with good flavour.

Made using a long two stage fermentation using only organic ingredients.

Made using a long two stage fermentation using only organic ingredients.

Made using a long two stage fermentation using only organic ingredients.

Made using a long two stage fermentation using only organic ingredients.

Made using a long two stage fermentation using only organic ingredients.

Made using a long two stage fermentation using only organic ingredients.

Made using a long two stage fermentation using only organic ingredients.

Overnight fermentation wheat bread with added cereals and grains.

Crusty white bread with black olives.

Medium-soft bread with added green olives and EV olive oil.

Medium-soft bread with added sundried tomatoes, pumpkin seeds and olive oil.

Light textured bread with added caramelised onions and diced Gruyere cheese, Dressed with grated Gruyere.

Fruit and cereal bread* with apricot, dates, raisins, figs, sunflower seeds, millet, jumbo oats, rye flakes and rolled in flaked...

Fully fermented dough with marinated Kalamon olives & EV Olive Oil (Artisan range).

Moist sponge cake flavoured with pure Lemon Oil.

Moist caramel flavoured sponge cake with fudge pieces.

Moist sponge cake flavoured with pure Orange Oil, with added chocolate chunks.

Light buttery croissant.

Light buttery croissant pastry with dark chocolate.

Butter croissant pastry filled with Crème Patisserie and Raisins.

Butter croissant pastry with almond filling, dressed with flaked almonds.

Doughnut with natural colour Raspberry Jam.

Doughnut rolled in sugar

Doughnut with a thin water-icing glaze.

Doughnut with fondant icing.

Doughnut with chocolate flavour coating.

Doughnut with cream filling (made with skimmed milk and vegetable oil) and raspberry jam.

Doughnut with smooth vanilla flavour custard.

Doughnut with a smooth vanilla custard and caramel fudge icing.

Doughnut with crunchy fresh apple filling.

Traditional spiced, rolled bun with Greek Currants.

Traditional spiced, rolled bun with Greek Currants, fondant topping and a Glace Cherry.

Soft, lightly spiced bun with Greek Currants. Available Monday, Wednesday, Saturday only.

Soft bun-roll with a rich cinnamon filling and cream cheese icing.

Soft Danish Pastry with a Cherry Topping.

Soft Danish Pastry with an Apricot fruit topping.

Soft Danish Pastry with an Apricot, Mango, Pineapple and Papaya fruit filling.

Soft Danish Pastry with a cinnamon spiced apple & sultana topping and hazelnut dressing.

Soft Danish Pastry with vanilla custard and flaked hazelnuts.

Soft Danish Pastry with a fresh apple filling and vanilla custard.

Soft Danish pastry with an apple and sultana filling and apricot flavour glaze.

Puff pastry with a vanilla custard centre and fondant top.

Puff pastry with a light cream centre, raspberry jam and fondant top.

Butter Puff Pastry with a filling of currants, apple and spices.

Butter puff Pastry with a fresh-apple filling.

Large scone with sultanas.

Large scone without fruit.

Short eating pastry, vanilla icing and strawberry jam centre with chocolate flavour coating.

Sponge cake with a raspberry jam layer, chocolate flavour coating and a flakey chocolate bar on the top.

Chocolate sponge cake with a vanilla crème layer, chocolate flavour coating, flakey chocolate bar and caramel drizzle.

Soft sponge cake with almond marzipan, chocolate flavour coating and raspberry jam.

Italian Style almond macaroon with fresh lemon zest.

Whole hazelnuts in a crisp croquant.

Vanilla sponge with with fondant and chocolate décor.

Vanilla sponge with a whipped frosting and chocolate décor.

Soft sponge cake with chocolate icing and coconut dressing.

Soft sponge cake with raspberry jam and coconut dressing.

Traditional soft gingerbread with natural colour candy coated chocolate beans.

Small version of our Gingerbread men.

Dainty Genoese sponge cakes with vanilla sugar dressing.

Traditional 'Bristol Recipe' biscuit flavoured with real oil of cassia.

Top quality spiced buns with sultanas, currants and candied mixed peel.

Traditional flapjack made with Jumbo Oats.

Traditional flapjack made with Jumbo Oats, dipped in chocolate flavour coating.

Traditional flapjack made with Jumbo Oats and mixed tropical fruits.

Sweet pastry base spread with raspberry jam and topped with a thick cornflake layer.

Coconut, cornflake and cocoa tray-bake with chocolate flavour coating.

Butter shortbread with pure caramel and chocolate flavour coating.

Tray bake with digestive biscuit and raisins, covered in pure caramel & choc flavour coating.