Where Every Loaf
Tells a Story
Hand-crafted breads, pastries and cakes made the traditional way — with local flour, slow fermentation, and a century-old stone oven on Fazer Town.
Baking
A Family Tradition, Baked Into Every Crumb
In 1997, Stephen opened Ember & Rye in a small stone building on Fazer Town with nothing but her grandmother's recipes, a cast-iron oven, and a belief that good bread is worth the wait.
We still use the same slow-fermentation methods today. No additives. No shortcuts. Just patience, premium local flour from BLR Mill, and hands that have shaped thousands of loaves.
Every morning starts at 4am so that by the time you walk through our door, the smell of warm bread and fresh pastry greets you like an old friend.
What's Baking This Week
Every item is made from scratch each morning. Arrive early — our most popular lines sell out by 10am.
Slow-fermented for 36 hours with a tangy crumb and blistered crust. Our most-loved loaf since day one.
72-layer laminated pastry made with Normandy butter. Shatteringly crisp outside, pillowy within.
Sticky, sweet and warmly spiced, finished with a generous drizzle of cream cheese glaze.
Light-as-air sponge filled with BLR jam and whipped cream. Available whole or by the slice.
Dark, dense and deeply flavoured with sunflower, poppy and caraway seeds throughout.
Buttery shortcrust filled with local Bramley apples, brown sugar and a hint of warming nutmeg.
The Old Ways Make Better Bread
We never cut corners. Here's why it makes a difference you can taste.
Slow Fermentation
Our sourdoughs ferment for a minimum of 24 hours. This builds complex flavour, improves digestibility and creates that open crumb you can't rush.
Local Flour, Always
We mill with flour from BLR Mill, just four miles away. Fresher grain means better flavour, and keeping it local means supporting the community we bake for.
Stone-Deck Oven
Our original stone-deck oven from 1997 bakes at an even, radiating heat that no modern convection oven can replicate. That's where the crust gets its character.
Regulars Since the Beginning
Don't take our word for it — here's what our customers have to say.
"I've tried bakeries across the country and nothing touches their sourdough. The crust, the crumb, the smell when you slice it — it's in a league of its own. Worth driving 20 minutes for."
"Saturday mornings mean one thing in our house — Ember & Rye. My children now request the cinnamon scrolls by name. There's nowhere else like it. Genuinely the best bakery in the area."
"I ordered a Victoria sponge for my mother's 80th birthday. Stephen decorated it himself and it was absolutely beautiful. Tasted even better than it looked. Our family was genuinely moved."
Come and Find Us on Fazer Town
We bake fresh every single day — including weekends. Walk-ins always welcome.
| Monday | 7:00am – 6:00pm |
| Tuesday | 7:00am – 6:00pm |
| Wednesday | 7:00am – 6:00pm |
| Thursday | 7:00am – 6:00pm |
| Friday | 7:00am – 6:00pm |
| Saturday | 7:00am – 4:00pm |
| Sunday | 7:00am – 4:00pm |
Never Miss Fresh Bread Again
Follow us on social media for daily specials, seasonal offerings, and to find out when the next batch of cinnamon scrolls is coming out of the oven.
Get in Touch Call us on9876 543 210Use Google Maps for directions