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About

A guy based in North Wales baking sourdough bread and sweet treats - all made with organic flours.

As of April 2024, I left the unit at Y Shed in Meliden. It is very unlikely that I will be supplying local businesses or running pop-ups in the future. Instead, my plan is to focus on running classes and other projects (more info in the coming weeks or months), which I'm really excited about.

So be sure to sign up to my newsl
etter and look out for updates on Instagram to be first in the know about what's next for Rough Edge Bakehouse.


 


When I initially decided to scale back the bakery, the plan was to run monthly pop-ups. But on reflection, just doing pop-ups now and then wasn't going to work. A pop-up would (if all went to plan) mean I would just about make enough to cover costs for the month. Not much more than that. That doesn't take into consideration all the prep, production, logistics etc which takes at least a couple of days. So I had to ask myself, is it worth being away from home for at least two days to make no money? The answer was ultimately no. And so that is what lead me to this decision.
 

I know some of you will be disappointed by this. For me, pop-ups were easily my favourite part of running the bakery as I got to meet and chat to you lovely lot. And I will definitely miss that. But I hope you understand my reasoning behind all this.
 

However, this isn't the end of Rough Edge Bakehouse. Far from it. I want to be out there, meeting more of you, sharing our love of good bread and food. It was the reason I set up Rough Edge in the first place - but with everything that's wrapped up in running your own business, on top of having a baby, I just simply didn't have the time, energy or mental capacity to do those things. So, as mentioned, my aim is to run classes (I am currently hunting for potential venues so if you know any decent sized spaces that have ovens, then give me a shout!) and other projects - more info on them soon.


Before then, I'm planning on getting back to baking at home. It's been so long since I've done it, I'm pretty excited about doing it again! And don't worry, I'll be sharing all of the highs and lows of that on here - I may even chuck in the odd recipe here and there too.
 

So remember, this isn't a goodbye, it's a see you in a bit.

Contact

Previously supplied and worked with:

Elliss & Liam Barrie (Anglesey)
Briggs Wine Bar (Colwyn Bay)
Caffeina (Prestatyn)
The Clean Cottage Co. (Rhuddlan)
Costigan's Coffee (Rhyl)
The Deganwy Quay & Spa Hotel (Deganwy)
The Deli On The Hill (Prestatyn)
Dudley & George's (Llandudno)
Ffika (Caernarfon)
The Gaerwen Arms (Gaerwen)
The Grate Cheese Deli (Colwyn Bay)
Haus (Colwyn Bay)
L's Coffee and Book Shop (Conwy)
The Natural Choice (Rhos-On-Sea)
Tu Mundo (Prestatyn)
Tu Mundo Yn Y Shed (Meliden)
Wildings Vegan Kitchen (Colwyn Bay)

Want to find out more?

Email hello@roughedgebakehouse.co.uk or follow us on Instagram.

Looking for allergen information for Rough Edge Bakehouse products?

More info can be found here.

 

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