We take the time to lovingly handcraft all our breads and baked goods using natural fermentations and traditional methods.
Johnny Spillings started The Penny Bun Bakehouse after training as a chef in top Michelin star restaurants across the country.
His 12 years training included working for Peter Gorton at the Horn of Plenty in Devon, the celebrated Roux Brothers at The Waterside Inn in Bray and at Heston Blumenthal’s Fat Duck. But it was whilst working at Raymond Blanc’s Le Manoir aux Quat’Saisons under world-renowned Chef Patissier Benoit Blin that Johnny discovered his love for baking.
Inspired by French techniques and with a passion for real bread, Johnny moved back home to Suffolk to open the bakery, crafting baked goods for the local area.
Image with thanks to Harry Borden www.harryborden.com
We carefully source all our ingredients using local suppliers as much as we can, and the majority of our flour is grown and milled in the UK.
Since the beginning The Penny Bun Bakehouse has been working with Marriage’s Millers, who have been milling flour in neighbouring Essex for nearly 200 years. We also support small British producers and mills – working with Wright’s Flour who produce a Norfolk flour, which we use in our Holkham Malted Sourdough.
Teaming up with other great local producers to create exciting bakes is something we really love.
Hodmedod’s work with British farms to source a range of top quality ingredients and together we’ve made a sourdough loaf using their pulses, grains and seeds. You can find out more about this loaf and other collaborations here.
The Penny Bun Bakehouse
9-11 Harvest Court
Lowestoft
Suffolk
NR33 7NB
Hours
The Bakehouse in Lowestoft is not a shop.
However it is possible to pre-order and collect bread only between Tuesday – Friday.
Please call Johnny on the number below to place an order.
Phone
07737 537880