Flint OwlBakery

David Bland has been Flint Owl's only director since he incorporated it in 2012, baking from the Old Dairy at Glynde with a sourdough starter more than forty-five years old that began life in the French Alps — the bakery's genuinely portable heirloom. The Lewes shop-café on the High Street is the flagship of a small disclosed family of three (Brighton and East Grinstead hold the others), with wholesale flowing to chosen stockists across Sussex; the flour is organic and stone-ground, the fermentation runs to forty-eight hours, and the queue moves at the speed of people making serious decisions about pastry.