Knead & Desire Bakehouse is a standout example of how passion, purpose, and craftsmanship can come together to create something truly special. Founded by Matthew Rideout, the bakery reflects a remarkable personal journey: from a long career in the City of London to a complete reinvention as an artisan baker. And after a few years training and working in bakeries in east London and at Welbeck (Great Food Club Bakery of the Year 2024/25), it was time for Matthew to start something of his own. And Knead and Desire was born.
On our visit there were three heavyweight options to choose from: the organic table sourdough, the ancient grain Einkorn and the wholemeal and rye. But you’ll often find Spelt, Khorasan, or stoneground too. Each loaf is handmade in small batches using traditional and artisan techniques. Plus there’s a real provenance approach too. They avoid any wheat grown with chemical fertiliser or pesticide, and are aiming to get all of their flour locally too. Where they can, their ingredients are coming from within 25 miles of the Bakehouse!
But it’s not just sourdough loaves at Knead and Desire. There’s also plenty of pastries, toasted focaccias, homemade soups, hot cross buns and more. Plus you can take baking courses there too!
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