We craft genuine sourdough bread.
We are local, traditional and sustainable.
As we expand, we decided to upgrade our business
 and to change the name from Evendine Sourdough Bakery 
to Malvern Bakehouse Ltd.

We are a family run bakery based in Malvern, celebrating good food & health through our natural Sourdough bread.
We ferment our dough for 36-h with a combination of Gloucestershire’s Shipton Mill organic flours, water and Droitwich Salt and naturally occurred yeast called Candida humilis and lactic acid bacteria called Fructilactobacillus sanfranciscensis. 

Water sourced from the Evendine Spring on the Malvern Hills is used by us to feed our three starters: "Matula", "Ceres" and "Malvern". 



Aleksandra Moore Evendine baker

Our baker is Aleksandra

She revels in the alchemy of turning flour, water and sea salt into round and golden loaves.

She’s able to do so through nurturing wild yeast and lactic acid bacteria naturally present in flour, to create a rich ‘mother starter’, from which all our loaves are made.

The process of creating our bread is traditional, we utilise no faux yeast or preservatives - just nature and time.

Genuine sourdough bread.
Local, traditional and sustainable.

If you’d like to automatically receive beautiful bread, delivered to your door without you having to lift a finger, then you’ve come to the right place! We are proud to offer a limited number of weekly subscriptions for our bread.

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