About Sunhill Farm

After a long and fulfilling career as a science teacher, I turned my kitchen into a laboratory, dedicating the past two years to perfecting a variety of sourdough recipes.  Baking sourdough is both an art and a science- each loaf takes 36 hours from start to finish, ensuring the best flavor and texture.  Our baked goods are cooked in the amazing Rack Master brick oven.  Although we are a cottage bakery, you can be assured that we adhere to the same food safety standards you would find in a restaurant.