Real bread and passion

Our story

Jeremy Miles


I had been baking sourdough for friends and family for about five years when the pandemic hit earlier in 2020. The lockdown gave me the perfect opportunity to share my passion for baking real bread with the wider community of the Meon Valley and beyond. In the early days I'd drop off freshly baked bread to those self-isolating by bike but, as demand grew, and lockdown eased, we moved to the concept of a collection 'hutch'.

Borderlands Bakehouse has now grown into a microbakery producing naturally leavened and yeasted breads, buns and pastries, five days a week. I'm so grateful for the local support and love to see the pleasure my baking brings. Some of the simplest things in life can give the most satisfaction.