Real bread.
Baked in machynlleth.
mid wales.
We specialise in baking sourdough bread, handmade using simple ingredients (flour, water, salt and our sourdough starters) and a slow fermentation process.
Where possible our ingredients are organic, although we are not an organic certified bakery. We grow some of our own ingredients on a small scale for bread, pastries and events, including wheat, fruit, herbs and vegetables.
We also have a wood-fired pizza oven.
All our bread outlets can be found on the Get Bread page, and all the details of our current range of bread and pastries can be found below.
The bakery at Llwyn, Penegoes.
Our Bread
// Scroll to the bottom for a summary list of wholesale and Machynlleth Market products.
Mach Sourdough
Packed full of flavour for satisfying sandwiches and incredible toast. From first feeding our starter to baking the finished loaf it’s approximately 24 hours in the making. 70% stoneground organic white flour, 30% wholemeal flour grown and milled in Wales.
(850g. Wheat (GLUTEN), water, salt)
Seeded mach sourdough
A sensory sensation with every bite. Packed full of flavour and texture. The seeds are toasted and hydrated before being added to the dough. Makes the best toast you’ll ever have!
(690g. Wheat (GLUTEN), water, salt, sunflower seeds, linseeds, pumpkin seeds, SESAME seeds, poppy seeds)
olive mach sourdough
Made with organic Greek Kalamon olives, this loaf is great served on the side with Mediterranean food, and plenty of olive oil to dip it in.
(550g. Wheat (GLUTEN), water, black olives (olives, salt, vinegar, olive oil, lactic acid), salt)
Walnut MAch sourdough
Full of toasted walnuts. Made with the same dough as the Mach Sourdough. This loaf is perfect with cheese, sweet preserves and nut butters, and toasted with ricotta and a drizzle of honey. Tasty sourdough with fresh and crunchy walnuts thrown in.
(550g. Wheat (GLUTEN),water, walnuts (NUTS), salt)
Soft White Tin
A soft white tin loaf risen with regular bakers yeast, although we couldn’t resist sneaking in a bit of sourdough starter for flavour too.
(800g. Wheat (GLUTEN), water, salt, yeast).
Torth Dyfi Loaf
A beautiful 75% wholemeal loaf made with ‘YQ’ wholemeal wheat flour grown at Cwm LLwyi Abercegir, and milled by us, right here in the Dyfi Valley. Baked in batches of nine loaves, in an oak frame, and made with a 100% Dyfi sourdough starter.
(700g. Wheat (gluten), salt)
spelt batch
A beautifully soft and nutty loaf, batch-baked in an oak frame. Spelt is an ancient relative of wheat that is lower in gluten. We use our rye sourdough starter to kick-start this special loaf, adding only spelt flour, water, salt, and time. A great loaf for sandwiches and toast with it’s large square slices and soft texture.
(700g. Spelt (GLUTEN), rye (GLUTEN), water, salt)
100% rye Vollkornbrot
This German heritage loaf is a labour of love. We mature the rye sourdough starter and soak chopped whole rye grains and sunflower seeds in water and a dash of molasses for 18 hours - before even making the dough.
(Wholegrain Rye Sourdough) (1250g. Rye (GLUTEN), water, sunflower seeds
molasses*, salt.
*Molasses states “not suitable for NUT, PEANUT, or SESAME allergy sufferers”)
HEN GYMRO
BROWN TIN
60% wholemeal flour
(600g. Wheat (GLUTEN) water, salt, yeast)
Pastries
We do a range of sumptuous pastries from croissants and pain au raisin, to cruffins and doughnuts. On Wednesdays all our pastries are vegan, as Andy’s Bread from Llanidloes bring the buttery stuff to the market. But at the weekends we do both vegan and buttery pastries. All our pastries are risen with traditional bakers yeast and sourdough starter together.
Please note all our vegan pastries contain NUTS, and all our non-vegan pastries contain MILK and EGG. They both contain WHEAT.
WHOLESALE PRODUCTS
BREAD: Mach / Olive / Seeded / Walnut / Soft White Tin / Half Vollkornbrot Rye / Hen Gymro Brown Tin
PASTRIES: Cinnamon Buns / Croissant / Pain au Raisin / Pain au Chocolat / Almond croissant / Hazelnut Pain au Chocolat
MACHYNLLETH MARKET PRODUCTS
BREAD: Mach / Olive / Seeded / Walnut / Soft White Tin / Half Vollkornbrot Rye / Hen Gymro Brown Tin
Plus: Torth Dyfi / Spelt Batch Sourdough
PASTRIES: Cinnamon Buns / Croissant / Pain au Raisin / Pain au Chocolat / Almond croissant / Hazelnut Pain au Chocolat
Plus: Giant Teacakes
better bread
All our flour is stoneground where possible, retaining the wheatgerm, making our bread more nutritious and tasty. Almost everything we bake is exclusively raised with our sourdough starters too - slow bread is good bread in our book.
We use Felin Ganol Mill in Llanrhystud for our Welsh white flour, as well as organic wholemeal flour, rye flour, rye chops, bran, and semolina. We use FWP Matthews Mill in the Cotswolds for stoneground organic white flour. We are also growing heritage varieties of grain and ingredients on a small scale for our business. We are members of the Real Bread Campaign, and do not use any 'processing aids' or other artificial additives.
We currently bake from a converted former farm building at Llwyn in our village of Penegoes, using two Rofco B40 ovens, and have a wood-fired pizza oven. One day, we aim to build a large Alan Scott - style bread oven and be as off-grid as possible.
We would like to say a big thank you to Maggie and Rick of Mair’s Bakehouse, who kindly passed on their stall at Machynlleth Market to us in 2018, as they move gently into retirement. They worked tirelessly for nine years to bring wood-fired sourdough bread to Machynlleth and we wish them all the best for their future.