About Aston’s Bakehouse – Artisan Organic Bakery in Berkshire

Handcrafted Artisan Breads, Rooted in Tradition

At Aston’s Bakehouse, we believe in real bread—baked with care, free from additives, and made using time-honoured artisan techniques.

Founded by Syd Aston, one of the UK’s first organic bakers, our bakery in Inkpen, West Berkshire, has been producing exceptional organic sourdough, breads, and pastries for decades. With a deep farming background, Syd understands the journey from seed to loaf, ensuring that every product is crafted with sustainability, quality, and integrity.

We primarily supply wholesale clients across the UK, providing organic bread to cafés, restaurants, and farm shops that value quality, authenticity, and ethical sourcing.

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Our Story – A Legacy of Organic Baking

From Farming to Flour: The Story of Syd Aston

Aston’s Bakehouse was founded by Syd Aston, a pioneer in organic baking. With a background in farming, Syd has always been passionate about real, organic food—long before it became a trend.

His vision was simple: to create a bakery that produces handmade, organic bread using traditional methods while maintaining a small environmental footprint.

One of our traditional Stone Mills that operate 24/7 in the bakery

Our Growth – From Local to National

What began as a small village bakery quickly became recognised for its quality and authenticity. Today, Aston’s Bakehouse supplies London, Swindon, Oxford, and beyond, working with independent cafés, delis, and farm shops to provide them with exceptional organic baked goods.

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Our Values – What We Stand For

100% Organic, Always

We are a fully certified organic bakery (Demeter GB-ORG-06), meaning every ingredient we use is organic. Unlike many competitors who use organic flour but non-organic additives, we ensure that everything—from our sourdough starters to our grains—is truly organic.

Traditional Craftsmanship

At Aston’s Bakehouse, quality takes time. We use slow fermentation and traditional techniques to develop deep flavours, perfect crusts, and soft, airy textures. Our stone mills operate 24/7, freshly milling heritage grains to retain their natural goodness.

Sustainability & Ethical Sourcing

We bake with minimal environmental impact, using stone-ground flours, local suppliers, and energy-efficient baking methods. Our breads are made to nourish both people and the planet.

FAQs About Our Hungerford Organic Bakery

We are based in Hungerford, West Berkshire, but supply wholesale clients across the UK. From cafe’s in Oxford to restaurants in London, we cover all bases.
We are primarily a wholesale bakery, but you can find our bread at local farmers’ markets and select stockists.
If you're a café, restaurant, hotel, deli, or farm shop interested in stocking our organic baked goods, we’d love to hear from you. Please contact us for trade enquiries, minimum order requirements, and delivery options.xt goes here
Item deWe attend a variety of farmers’ markets across London and the surrounding areas, bringing our organic pastries and artisan breads from Hungerford to local communities. On Saturdays, you can find us at places like Brook Green Market, Stoke Newington, Brockley, and more. On Sundays, we trade at Horniman Museum, Walthamstow, Earls Court, and other nearby markets. For the latest updates on where to find them each week, visit our Stockists page or follow us on Instagram.
Yes, we produce a gluten-free sourdough loaf made from a unique blend of rice, tapioca, maize, and buckwheat flours. However, please note that our bakery handles wheat-based products, so while we take care to avoid cross-contamination, we cannot guarantee a 100% gluten-free environment
Our sourdough breads have a naturally long shelf life thanks to their slow fermentation process. Stored properly in a cool, dry place (or wrapped in a cloth), they can stay fresh for up to 5 days. They also freeze well, so you can store them for longer.