Artisan breads and cakes baked fresh every morning in the heart of Pembrokeshire. No shortcuts. No compromises. Just proper baking.
We don't do factory lines. We don't do mass production. We do real bread, proper cakes, and honest baking from a family kitchen in Johnston.
-- Farmhouse Bakery, Pembrokeshire --
Our signature loaf. Crusty outside, pillowy inside. The one that started it all. Proper bread, no shortcuts.
Dense, nutty, satisfying. Stoneground wholemeal flour, slow proved for depth of flavour. Toast it. Thank us later.
72-hour ferment. Wild yeast. The tang, the chew, the crust. Our most requested loaf, for good reason.
Sunflower, poppy, sesame, and linseed. A crunchy, seedy crust around soft white crumb. Beautiful sliced.
A Welsh classic. Tea-soaked fruit, warm spice, and a sticky crust. Not just bread - it is heritage.
Kalamata olives and fresh rosemary folded through a ciabatta-style dough. Mediterranean, but made in Wales.
Round, rustic, and loaded with malted grain. The kind of bread that makes a cheese sandwich legendary.
Dark, dense, deeply flavoured. Caraway seeds running through a tight rye crumb. Pairs with everything smoked.
Flour-dusted, soft inside. Available in white, wholemeal, and seeded. Sold by the half dozen.
Every batch starts with precise measurements. Flour, water, salt, yeast. Nothing else needed.
03:30 AM
Slow-mixed to develop gluten naturally. No dough conditioners, no improvers. Time does the work.
04:00 AM
Long, slow fermentation. Hours, not minutes. This is where flavour develops. Patience is our secret ingredient.
04:30 AM
Into the oven at just the right moment. Steam-injected for crust, carefully timed for crumb. Out by opening.
06:00 AM
Classic two-layer. Raspberry jam, fresh cream, dusted. The way it should be done.
Griddle-baked, spiced, sugar-dusted. Six per bag. Gone by lunchtime most days.
Rich coffee buttercream, walnut halves. A proper afternoon cake.
Sharp lemon glaze soaked into a tender sponge. Zingy, sweet, and dangerously moreish.
Triple-layer, dark chocolate ganache. Not for the faint-hearted. Our most indulgent creation.
Buttermilk scones, studded with sultanas. Best warm with clotted cream and jam. Four per bag.
Spiced sponge with walnuts, topped with cream cheese frosting. Moist, dense, and full of flavour.
Pork and herb, flaky pastry. Made properly. Large or small.
Welsh cheddar with caramelised onion in shortcrust. A Pembrokeshire lunch.
Hot water crust, seasoned pork, proper jelly. Picnic essential.
Celebrations deserve something special. We bake custom cakes for birthdays, weddings, anniversaries, and any occasion worth marking.
Call 01437 899895 to discuss your order
// What comes out of the oven each day
Farmhouse Bakery is exactly what the name says. A family, a farmhouse, a bakery. We started baking because we believed Johnston deserved better bread than what was coming off the factory lines. Real bread, with real ingredients, made by people who actually care what goes into the oven.
We are not a chain. We are not a franchise. We are a family in Johnston who get up before dawn every morning to bake bread and cakes from scratch. Our recipes come from kitchens, not laboratories. Our ingredients come from suppliers we know by name.
Good bread does not need a marketing budget. It needs flour, water, salt, time, and someone who gives a damn.
Three and a half thousand people follow us on Facebook. Not because we run ads or chase algorithms, but because when you taste a loaf that was baked four hours ago with flour milled forty miles away, you remember it. And you come back for more.
Welsh-milled strong bread flour. We use different grades for different loaves, but always from suppliers we trust.
Source // Welsh Mills
Clean Pembrokeshire water. Temperature controlled for each dough type. Simple but critical.
Source // Pembrokeshire
Welsh sea salt where possible. Measured precisely - enough for flavour, never too much.
Source // Anglesey / Pembrokeshire
Fresh yeast for most loaves. Wild yeast culture for our sourdough, fed and maintained daily.
Source // Our Kitchen
Welsh butter in all our cakes and pastries. No margarine, no substitutes. Proper butter.
Source // Welsh Dairy Farms
Free-range eggs from local Pembrokeshire farms. Rich, golden yolks that make the difference.
Source // Local Farms
Premium sultanas, currants, and mixed peel for our bara brith, Welsh cakes, and fruit scones.
Source // Selected Suppliers
Our most important ingredient. Long proves, slow bakes, no rushing. Time makes everything better.
Source // Patience
Best sourdough in Pembrokeshire, hands down. We drive from Tenby every Saturday just for their bread. Nothing else comes close.
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They made our wedding cake and it was absolutely stunning. Three tiers of chocolate fudge. Our guests are still talking about it.
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The Welsh cakes remind me of my mam's. Proper ones, done on the griddle. You can taste that they are made with love. Gorgeous.
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Most of our bread and cakes are available to walk in and buy. For larger orders, custom cakes, or specific requests, get in touch ahead of time.
Walk-ins // Welcome, no booking needed
Custom cakes // 5+ days notice
Large orders // Call ahead
Payment // Cash and card accepted
Parking // Available at bakery
Updates // Check our Facebook daily
Items sell out fast. Come early for the best selection.