How it all began...........


Our story, is basically,  a tale of two kitchens, both very passionate about home made artisan food.  After a chance meeting at a local producers market in August 2016 and some lively conversations, it soon became clear that our two separate businesses, had the same enthusiasm and ambition about the different things we produced. So, after testing the water about a joint venture, The Butcher and The Baker was created. From traditonal artisan cakes, bakes, pies and sausage rolls to home made sausages, bacon and locally sourced fresh beef, free range pork and lamb. We use local produce and even grow some of our own for that truly home made flavour and quality we believe our customers want and can  enjoy. We pride ourselves on providing food from gate to plate, giving great personal service and take great pleasure in doing so. 

Traditional and Artisan

We quite often find ourselves in the kitchen creating new products, based on the old. Nothing is more exciting than putting a modern twist to a vintage recipe. This is done across our full range of products, from cakes to sausage rolls, from fresh meat to potted beef. 

For the third year in a row, we entered The British Pie Awards. This year was our most successful.

British Pie Awards

This year was our third to enter some of our pies. Moo and Ale, Minty Lamb Hotpot and our Pork Pie. 

We are proud to say that this year we took Class Champion for Steak and Ale. Highly Commended for Minty Lamb Hotpot and Silver for our Pork Pie. 

National Sausage Week

In conjunction with the UK Sausage week in October, we entered our Toothills Traditional Tomato Sausage, using Yorkshire Pork, Heather's parent's tomatoes and a blend of seasonings. We got Runner Up for the North East Of England. 

Yorkshire Meat

We use only the finest quality Yorkshire Meat. So we use John Penny and Sons. Highly reputable and they in turn source from farms that have the highest standard of animal welfare. Yorkshire Beef, Lamb and Pork, all used in our pies.