Wobbly Cottage Bakery makes a wide variety of breads and cakes, all baked freshly from locally sourced, organic ingredients.

I use organic strong white flours and most of my flour comes from Shipton Mill near Bath. My sourdough is baked with Original Strong flour (SM) with a small addition of either rye flour or white spelt flour.

I have found that the coarser and traditionally milled wholemeal flours impart a better flavour and texture to the bread and am pleased to be able to offer a small number of loaves made with the recently reopened Sturminster Newton Mill wholemeal flour.