Lance & Ami run a micro-bakery from their kitchen in Bisbrooke, Rutland. This is Ami speaking!! Lance gave up a career in IT and I took early retirement from teaching to follow our passion for real sourdough in 2018.
The ingredients for our gut-friendly breads are locally sourced. The artisan processes of fermentation, proofing, rounding, shaping and retarding the bread takes 31-36 hours. Only when these stages are right can it be baked. Knowing every stage has been done correctly is where the baker’s skill is crucial.
In 2019 we undertook a successful Crowdfunder project to raise money to expand our tiny cottage bakery. Now in 2020 we have completed the work and have moved into our new facility. We have won and been nominated for awards and continually refine our collaborations with other local businesses.

Taste Testers Wanted
We are initiating a free taste-testing for our new sourdough pizza recipe for residents of the local villages. Volunteer tasters…
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New Experiments in Flavour
As the seasons change, our tastebuds crave different tastes and textures. This time of year is all about comfort food,…
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Marquess of Exeter
Meeting Chef Misi at the Marquess of Rutland I had the pleasure of meeting the new chef Misi Bencsik at…
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Hare & Hog Café and Charcuterie
Beautiful colours on this open topped bacon & salad sandwich using our Turmeric & Fennel Sourdough don’t you think? This…
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Experiments in Sourdough: Beer & Bread
NEW COLLABORATION Beer Sourdough With Sourdough September being over and distinct Autumnal moods in the air, it's time to warm…
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Building a Sourdough Empire
We wanted to keep you posted about how things are going here at Bisbrooke Artisans. Lance continues his recovery from…
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An award winning microbakery
It's hard to believe that Bisbrooke Artisans has only been in existence for a year, and already we have had…
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A true story for Sourdough September
A true story for Sourdough September Due to my husband Lance (who is the sourdough baker at Bisbrooke Artisans)…
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