TV’s Hugh Fearnley-Whittingstall has raved about bread baked by Leakers’ of Bridport; now you can buy it at Swindon Pulse in Curtis Street.
One of the oldest bakeries in the UK, Leakers uses traditional methods to produce organic, additive-free bread. Using the best possible ingredients, the bread is slow mixed and proved, hand crafted and baked in brick floored ovens.
A wide variety of bread is available including sourdough, spelt, soda, rye and farmhouse loaves. More unusual recipes include pesto, Dorset cider and cheese cottage loaf and cheese and chilli beer bread.
There is also a range of pasties, and cakes and bread for those with specific dietary requirements, such as coeliac disease, and wheat or yeast allergies.
The bakery was founded in 1914 and was taken over in 2002 by Paul Barnett, originally from Swindon.
Paul was a Pulse customer for many years before relocating to Bridport. As well as winning praise from Hugh Fearnley-Whittingstall, the bakery has been acclaimed in the Independent on Sunday and on Countryfile, and Leakers is listed in the Guardian Food Directory.
Initially customers should place their orders in advance at Pulse to be picked up on Thursdays. While collecting the bread, you can stock up on local organic milk, butter and free range eggs and pick up a local veg box.
“Who needs supermarkets?” asks Colin Climpson, a member of the cooperative that has run Pulse for over twenty years. “Small businesses are working together with Pulse to help the community and promote healthy eating".
“Shop local before there are no local shops left,” he advises.