Meet the Baker

Hello, I'm Lilian, the hands, heart, and sourdough starter behind Lilly's Bakehouse.

Where It All Began

About a year before Lilly's Bakehouse became a reality, I found myself deep in the world of sourdough, experimenting, failing, learning, and slowly falling in love with the process.

 After countless trials, something clicked. Natural sourdough wasn't just better tasting; it was better in every way. Better for digestion, better for flavour.

That journey also opened my eyes to something I couldn't unsee: the ingredients hiding in everyday supermarket bread. Additives, improvers, and preservatives that have no place in a real loaf. Once you know, you can't go back. And I didn't want to.

That realisation became the foundation of Lilly's Bakehouse, a commitment to doing things properly, with organic flour, quality ingredients, and nothing to hide.

Ingredients I Believe In

Great bread starts with great ingredients. That's why I use organic flour from trusted UK mills, unrefined sea salt, filtered water, and locally sourced ingredients whenever I can. Every bake is made without improvers, artificial additives or unnecessary ingredients.

When you taste the difference, you'll understand why it matters.

The Lilly's Bakehouse Way

Sourdough is a slow craft. My doughs ferment for a minimum of 16 to 20 hours, developing the complex flavour and open crumb that you simply can't rush.

From sourdough loaves and focaccia to homemade bakes, everything is made to order in small batches. No mass production, just fresh, handcrafted food made with care from start to finish.

Thank you for supporting a small, independent bakery. It truly means the world.

— Lilian x