Our Process

Organic, high-quality ingredients

We use high-quality, organic ingredients wherever possible.

Flour, water, salt, butter, chocolate. Every ingredient is chosen carefully to create something honest and full of flavour.

Because when you start with better ingredients, you end up with better food.

Slow fermentation

Our sourdough is never rushed.

Each loaf is slowly fermented for around 16 to 20 hours, allowing natural processes to develop flavour and improve texture.

This long fermentation also helps break down parts of the gluten and sugars in the dough, creating a bread that many people find gentler on digestion.

It’s a slower way of baking — but one we believe makes all the difference.

Handmade in small batches

Everything is made by hand, in small batches, from our home bakery in Cogenhoe.

This means we can focus on quality at every step, from mixing and shaping to baking each loaf and batch of cookies fresh every week.

Baked fresh each week

We bake at the end of the week so everything is as fresh as possible for you.

Orders open from Sunday to Wednesday, and all items are prepared for Saturday collection or local delivery.

A small, local home bakery

Lilly’s Bakehouse is a small home bakery, built around a love for simple, well-made food.

Every order means a lot, and we’re always grateful for your support.