At Northern Rye, we aim to use the highest quality ingredients in all our baked goods. We work with some of the country’s best suppliers, from regeneratively grown Wildfarmed flour to high quality sustainable butter churned by Estate Dairy. Combine this with long fermentation techniques and a skilled baker’s hand, we hope our customers can taste the passion that goes into everything we make. The breads and pastries we make are produced using slow fermentation. We only use flour, water and salt to make our sourdough bread and by proving the dough for 16 to 28 hours, it has time to ferment which aids digestion and develops a richer flavour, aroma and crust. Established in Newcastle 2017, we moved our bakery production space to a bigger site in North Shields in 2024. This new space has given us more capacity and a better environment for our bakers to work in. We produce all our baked goods here for our shops and wholesale customers across Newcastle and the surrounding areas, as well as selling directly to the public from our trade counter at the bakery itself.
We work with real farmers and a network of independent suppliers who provide fresh groceries. This allows us to keep supply chains short, treat everyone fairly and reduce unnecessary waste.
We're looking for environmentally sustainable suppliers. If this sounds like your business, we'd love to hear from you.
