Surveyed
Garden Room Bakery bakes small-batch, slow-fermented bread from a unit on Castle Street in Warkworth. Its Warkworth Wild loaf, a pain de campagne made from nothing but flour, water and salt, is left to ferment for three days before baking. The range runs to bagels, muffins, focaccia and ciabatta alongside pastries, sold from the shop and available for local delivery. The bakery sits a few minutes from Warkworth Castle, on the same street as the town's other small independent traders.