Lincolnshire has a baking heritage that stretches back generations. Welbourne's Bakery in Navenby is one of the oldest independent bakeries in the county, famous for their Lincolnshire Plum Bread made to Cornelius Welbourne's original recipe from 1896. Despite the name, there are no plums in it. The loaf is packed with dried fruit and spiced with cinnamon and nutmeg, traditionally served with a thick slice of Lincolnshire Poacher cheese.
Maud Foster Windmill in Boston is a working seven-storey, five-sail windmill producing stoneground organic flour from locally grown grain. It is one of the largest operating windmills in England at 80 feet tall. The flour produced here captures the full character of Lincolnshire's wheat-growing heritage.
Lincolnshire grows 11% of the country's wheat, enough to make over 2 billion loaves of bread a year. Supporting a local bakery means your bread has travelled miles rather than hundreds. Browse the bakery and grain producers below.
