About Westcountry Bakery

We do not compromise on quality, we source as many ingredients locally as possible in order to produce the finest, freshest products. Our products are made by real people. The quality of our food is maintained not by robot analysis but by the expertise and experience of traditional bakers.

Westcountry bakery is situated in Torpoint, Cornwall. it was established in Looe in 1980 and named Looe Bakery, in the year 2000 the business moved site from Looe to Torpoint and changed names to reflect the different business area, from Looe Bakery to Westcountry bakery. Since 2000 Tristan Lewis and Tony Robb have been the directors of the business, Tristan has been involved with the bakery business for most of his life, having been the son of the original owners Ron and Chrissie Lewis. Tony also has flour coursing through his veins, having trained with Warrens of Plymouth before starting his own bakery in Callington. Over 25 years on and the business still adheres to its original principles, high quality, early deliveries and fair price.

Westcountry bakery are traditional bakers, we make bread the way its been made for hundreds of years, so what makes us different? Our breads are made using leavens and sourdoughs, with the shortest ingredient listings you will find, hand made with the quality control only experienced craftsmen can produce, this is why Westcountry bakery bread is as good today as its always been. Our team of bakers bake fresh bread through the night to bring you the freshest possible bread every morning. We only source the highest quality local ingredients, to bring you the most delicious bread you will ever taste.