One Mile Bakery Exeter

All set up at St Thomas St Thomas Exeter Brillsville Market today from 9am until sell out.

Some other local stalls and also free kids craft from St Thomas Library between 10am and 12 noon!

Hi to everyone new here! 👋

I'm Boudicca — baker, teacher, and the one-woman show behind One Mile Bakery Exeter, a microbakery and baking school run right out of my home kitchen in the heart of Exeter.

Since 2018, I've been baking fresh, artisan bread for a small circle of loyal subscribers and hosting small, warm, hands-on baking classes that bring people together around the table. Think tangy sourdough loaves, seasonal focaccia, and lots of joyful, bready bakes - all handmade, often with local ingredients and always with love.

If you're new here: welcome! I'm so glad you've found your way to my little corner of the internet. Expect behind-the-scenes bakes, class updates, and probably more flour-dusted photos than anyone really needs. 🍞✨

Stick around, I'd love to have you along for the ride 😁

(Also, I think the pink hair needs a come back!)

🍞 SOURDOUGH FOR BEGINNERS OR IMPROVERS 🍞

Ever wanted to bake real sourdough at home but didn't know where to start?

This one's for you.

In our introductory class, we'll demystify the whole process — from scratch:
✨ How to make your own sourdough starter
✨ How to keep it alive (without it taking over your life)
✨ Playing with different flours and flavours to make it your own

You'll leave with three loaves to take home — including our best-seller, the OMB Sourdough — plus comprehensive notes, recipes, and a jar of starter to keep the adventure going.

📅 Saturday 19 September
⏰ 9.30am – 5pm
📍 One Mile Bakery

No experience needed — just an appetite for good bread 🥖

Book here: https://share.google/E7j4w8anucLcOLIdt

🫐Wild Blueberry Seeded Sourdough

Deep purple, a naturally sweet-tart hit of wild blueberry, and a proper seeded crunch — this one's been a joy to make.

Made with organic stoneground white and wholemeal flours, long-fermented and folded through with:

🫐 freeze-dried wild blueberry powder
🌻 sunflower seeds
🎃 pumpkin seeds
◽ sesame seeds
🌾 golden linseeds

The blueberry powder brings colour and flavour without any of the sogginess you'd get from fresh fruit in the dough — plus a good boost of polyphenols alongside all that fibre from the seed mix.

One Mile Bakery — real bread, real close to home. 🏡

This week's loaf: wild poppy and spelt

Look closely at this week's crust and you'll spot something a little different — real wild poppy seeds, smaller and darker than the standard seeds you'll find in most shops.

These turn up in organic cereal fields and here they become a quiet bit of biodiversity, baked right into your loaf.

This one's built on some spelt flour too, and proved in a new-to-us set of loaf tins — so if the shape looks a little different this week, that's why. Same long fermentation, same care, just a slightly new shape.

Today’s subscriber loaves were inspired by my daughter. On her 11th birthday I made these loaf in celebration and she had wanted them again for her 13th birthday, which is today. Delicious white bread with tonnes of rainbow sprinkles from GET BAKED
🌟✨️☀️🌈

✨️ LATE AVAILABILITY DUE TO CANCELLATION ✨️

Join me for a short sourdough workshop on Friday 17 July (tomorrow!) - just two hours, but you'll leave with real skills, an active starter, and a freshly baked sourdough loaf to take home.

We'll cover starter care, shaping, and baking - everything you need to get going in your own kitchen.

👉 Book via the link in bio (use the code USEYOURLOAF for a sweet discount!)

Subscriber Loaf Reveal 🍞

Today's loaf is a celebration of British grain and seed provenance! I've blended Shipton Mill and The Apricot Centre white flours with Meadow Blend No. 2 from the The Sourdough School — a beautiful mix that brings real depth and character to the crumb.

I've boosted it further with Hodmedod's UK Pulses & Grains seeds
🌱 British-grown camelina seeds — high in fibre and protein
🌱 British-grown shelled h**p seeds — packed with omega-3 and omega-6 fatty acids

Every loaf is a little edible map of British growers and millers doing things properly. Long fermentation, thoughtful ingredients, real food.

FoodAsMedicine