We are unbelievably proud to have made it into @goodfoodguideuk ’s Britain’s Best Bakeries for a second year. In all honesty, we can’t really believe it! To feature alongside such incredible baking talent is a bit nuts to say the least.
We’re so grateful to Amy, Katie, Dan, Caja and Gus for everything they do, day in day out, to make and bake everything from scratch with such care and talent, for the wonderful people of BoA. And of course Brennan, Sophie and Rosie who are all off on new adventures but we wouldn't be here without them.
Thank you so much for the continued support and encouragement, we absolutely love baking bread and pastries for you and never take it for granted that you choose to walk through our door.
We turn two next week and could never have imagined when we dreamt of opening Pipit that this is where we’d be. We’re off to have a little cry and a glass of something to celebrate.
#gfgbestbakeries #goodfoodguide #Britainsbestbakeries
We can't really believe that we're in the new edition of the @millykr 's Britain's Best Bakeries
It is jammed packed with so many of our bakery heroes. It feels surreal and honestly, pretty overwhelming to be in the same book as a lot of these.
An enormous thank you and well done to our team for making Pipit what it is.
Right, off to visit every bakery in the book to stuff our faces...
#Britainsbestbakeries
@goodfoodguideuk Britain’s Best Bakeries 2025!
There are so many bakeries on this list we admire, it means more than you can imagine to be featured alongside them.
Our bakery turns one next week and we're incredibly proud of what we've managed to achieve so far.
Our small but mighty team are amazingly talented and hard working and are the reason we're included on this list.
#goodfoodguide #gfg #gfgbakery #gfgbestbakeries
#artisanbakery #bakery #bradfordonavon
Recently and right now at Pipit...
Baguettes using 100% organic stoneground flour from Stoates. We'll have these every Thursday, Friday and Saturday from 9am.
Delicious seasonal things in the shape of asparagus, pea and ricotta Danish and rhubarb Pain Suisse (and we are working on a brilliant strawberry Danish, coming very soon).
A great trip to Stoates to see the mill followed by an incredible lunch at Pythouse Market Garden to celebrate our second birthday a few weeks ago.
Stoate and Sons is an incredible place. Entirely organic and stoneground, it's all very traditional. They are a fifth generation family business based only 30 miles from here and they've been millers of stoneground flour since 1832. We think their ethos and the flour we get from them is second to none.
@sprigsco at Pythouse Market Garden is all about celebrating the seasons and provenance through their food, very deservedly winning and retaining a Michelin Green Star
And finally, we've only gone and done a pineapple and jalapeño pizza.
Candied jalapeño and pineapple marinated in pickled rhubarb liquid. It's unreal and I want to eat one every day.
It's our 2nd birthday! We made cake. It's a financier with lemon and magnolia icing. Come get some today, tomorrow and well, maybe next week too. Always good to stretch out birthday celebrations.
Thank you to absolutely everyone who has stepped through our doors, helped and supported us. Love you 🎂 🥳
Rhubarb, magnolia flowers and wild garlic have all found their way onto the menu.
Hot Cross Buns are flying, Cold Brew is back.
We think we can safely say, Spring has sprung.
🎄Pipit Christmas opening times and pre orders🎄
Please ask at the counter for Christmas pre-order forms, you’ve got until Tuesday 16th to place an order (for collection on Tuesday 23rd, 8am – 1pm)
Pipit Christmas opening times
We’re open as normal, Tuesday – Saturday, 8am – 3pm, up until just before Christmas -
Tuesday 23rd December – 8am – 1pm with our usual menu (except lunch)
Wednesday 24th December – Monday 29th December – CLOSED
Tuesday 30th December - 8am – 1.30pm
New Year’s Eve – 8am – 1.30pm
New Year’s Day – CLOSED
Friday 2nd January – CLOSED
Saturday 3rd January – open as normal, 8am – 3pm
Thank you so so much to everyone who has continued to support us, we can’t quite believe we’re heading into our second Pipit Christmas and honestly so excited for the winter ahead in this brilliant town. Speaking of, Pipit mince pies are back and flying out the door already, which makes us very happy. The apples in the mincemeat are from one of our very lovely customers who, for the second year running has let us into her garden just up the road from the bakery to pick them.
Alongside the mince pies, we have a new, very chocolate-y orange cream bun from our newest baker, Caja.
And perhaps the most requested item has just launched on the Pipit menu… CAKE!!!! Created by the brilliant Brennan who has made the most amazingly sticky gingery ginger cake.
We’ve also got a few additions to the shop side with new ceramics from our dear friend @lcf.ceramics , some very big canvas shoppers featuring our beloved pipit, copies of @millykr 's brand new 2nd edition of Britain’s Best Bakeries (which we’re beyond excited and proud to be in), beautiful guides to the south-west from the very talented @sundae.press and plenty of preserves from the best of the best @montys_of_somerset , @louisebeeshoney and @cultjar .
And of course, a very lovely selection of warming drinks from the peerless Amy featuring our favourites @harthchocolate and @roundhillroastery .
We hope to see you very soon! X
****Bakers!****
We're hiring!
We're looking for a baker to join the Pipit team.
We are a neighbourhood bakery in the historic centre of Bradford on Avon, specialising in sourdough and viennoisserie. We opened last April and were over the moon to be named one of the Top 50 bakeries by the Good Food Guide earlier this year.
We're looking for someone with at least one year's experience in a professional bakery.
The role is full-time, 40 hours a week (four 10 hour shifts or five eight hour shifts). Salary is above the Real Living Wage.
We can offer a warm and friendly working environment with plenty of opportunity for collaboration and creative output.
We're committed to traditional baking techniques and sustainable sourcing. Our bread, buns and pastries are made from scratch using Stoates organic stoneground and Shipton Mill flours, Estate Dairy butter and Ivy House milk with a focus on seasonal and local produce wherever possible.
If you're interested, please email Fred & Clare at [email protected] with your CV and a brief cover letter.
#bakerwanted #bakerjobs #bakeryjobs #pipitbakery #sourdough #artisanbakery #bradfordonavon #goodfoodguide
Introducing our Brewer's Bread - a loaf made in collaboration with @kettlesmith_brewing , just a mile up the road.
Made using their spent grain, we are really excited to be putting what is often a waste product to good use.
Every week it'll be slightly different based on what they've been brewing - see slide two for this week's mix.
Thanks to @baern_cafe for the original inspiration for this loaf - if you are ever in the East Neuk, please visit them, they are amazing.
#spentgrain #sourdough #artisanbakery #spentgrainbread #bradfordonavon #supportlocal
