65 miles Pullins Bakery

We’ve seen quite a few changes over the last 100 years of baking and we’re proud to still be going strong as a family business. Use the pointing hands below to explore key points throughout our long history, from the moment the idea of the bakery was born by Farmer Thomas George Pullin in 1925, right up to the present day.

We chose Pullins as our Gluten free baker down to their amazing tasty loaves and bakes but also the added bonus of their green way of baking which makes it a Lensomy business.

Their carbon footprint is getting smaller every day thanks to our sustainable approach on energy.

In January 2023 they had solar panels installed at the cake bakery (cakery?). During the winter months a third of the energy now used each day comes directly from the sun and this is obviously much higher in the spring and summer. In the first month alone after installing the panels they saved over 3 tonnes of CO2 emissions.

Food wasted during production, or any product or ingredient that is rejected for quality or shelf-life reasons, is now collected once a week by a company called Geneco, who specialise in converting food waste into energy.

Plus every year they donate tonnes of bread, buns and cake to support the local community, the homeless and the disadvantaged

They have been buying local ingredients long before the idea of food miles was a thing by working with a number of great suppliers in the South West that share their ethos.

Hating waste even includes the grass in the fields around the bakery which sits among 4 acres of lush green fields with a selection of oak, ash and elm trees dotting the horizon.

Rather than cutting the grass in these fields using fuel-guzzling mowers, a fence was put up around the permitter of the building and car park to allow the farmer next door to keep his cows or sheep on the fields. This keeps the grass short and the animals fed; Thomas George would be proud. Grass in the fields grow long during the autumn months, so the farmer can use the grass to make haybales, keeping mooing neighbours well-fed during the winter.

So you can see why we are very supportive of our Gluten free bakers who like Lucinda has family members with coeliac . She is very passionate about getting the best ingredients for fellow sufferers and those who choose to not ingest wheat or gluten.

If you love an uncut white loaf so you can have big doorsteps toasted for breakfast then this is for you! Add lashings of farmhouse butter and marmalade or make a bacon sandwich covered in ketchup....gurt lush.

Superseed without potato starch cuts out any unwanted gas that some people find an unwanted after effect of gluten free bread. Makes a lovely healthy sandwich or just on its own with butter dunked in soup.

Finding a very quick and easy pastry mix is a game changer to meal times. Whether you want a sweet or a savoury pastry Pullins bakery have you covered!

We have our delivery of freshly baked bread in our store the same day and unless you pre order we pop it straight into the freezer so everyone gets a fresh experience. We have ambient sweet biscuits and brownies in store ready to pick up and enjoy in the moment . In its sustainable wrapping ready to travel to the beach or the office you decide but best to buy at least two as they are very moreish !