Established in 1983 by Robert and Sandra Burns, Burns The Bread quickly became an integral part of Glastonbury’s rich heritage. Bob and Sandra were determined to make their business a success. They didn’t want to build an empire, but a caring quality business. Not just quality products, but quality service too. With the addition of Robert and Sandra’s daughter Terri and twin Grandsons Max and Casey, Burns the Bread are looking to set the new standard in the baking industry.
Multi Seed, French Grain, Honey and Spelt Bread, these are just a few of the delicious speciality loaves we make. With carefully selected flour from family run mills our bread has people coming from far and wide to sample our perfectly proved loaves.
Our white bread is made using traditional fermentation methods, giving it a good flavour and keeping qualities.
Our traditional wholemeal bread is made from top quality flour milled by our independent millers.
100% wholemeal bread made using organic ingredients, the flour being grown and milled by our independent millers in the Cotswolds.
A very popular malted grain bread, full of flavour and goodness. (referred to by some as ‘that bread made from horses chaff!!!’)
A blend of English and French flours, with the addition of a special blend of grains that gives this very popular bread a distinctive flavour.
There are multi-seed breads, and there is Burns The Bread multi-seed bread. What makes ours so distinctive? Perhaps it’s the inclusion of our natural rye sour, that has been gently ‘bubbling away for years – or the slow overnight proving. So natural!
One tablespoons of Chia Seeds contains more calcium than a glass of milk, more omega 3 and more antioxidants than salmon. Chia seeds will give you lots of energy but won’t keep you awake at night.
A bread made from white flour blended with maize and corn niblets, creates a delicious loaf with a crunchy corn topping. Perfect bread to compliment any meal.
Our Spelt Bread and Rolls continue to become increasingly popular especially for those that find they have a wheat intolerance. With an almost nutty flavour this bread has become a permanent staple of our artisan bread line.
Our delicious Spelt Loaf with added Mmmmmmm! This loaf is extremely popular, with added seeds and honey this loaf is a perfect accompaniment for sweet and savoury dishes alike.
A delicious loaf with a special blend of carefully chosen flours finished off with a generous dose of cranberries and wonderful walnuts. Absolutely gorgeous toasted on an open fire!
Superior sandwiches made by our superb sandwich ladies! Our range starts from the basic Ham Salad to the quite quirky Cheddar Cheese and Apple on a wide selection of different breads. Our Luxury Multiseed Bloomer sandwiches really are something special with new varieties being introduced regularly.
We provide mouth watering, freshly prepared buffets for any occasion, including board meetings, weddings, parties, christenings, funerals or any other event that requires high quality buffet food. Our buffet selection ranges from Sandwiches, Vol-Au-vents and Mini Savouries to our trays of Petit Confectionary and Fresh Fruit Tarts.
Our fantastic range of top quality savoury products delicately developed to achieve maximum flavour we have set ourselves apart from many other bakery outlets. Our range varies from our traditional Sausage Rolls to our ever so tasty Broccoli and Cheese Lattice.
We sell over 10’000 savouries every week, with a third of these being our world famous Glastonbury Pasty, filled with Premium Minced Beef, Potatoes and Vegetables sealed in our signature Rough Puff Pastry – Perfection in Pastry!
Cake, cake and more cake. Most people can’t resist the temptation of a good cake when they come to one of our shops. Starting from the simple Jam Doughnut to our exquisite Fruit, Nut and Seed Flapjack, there’s always something for everyone to enjoy. And for all of those people looking for Gluten Free cakes why not try our amazing Gluten Free Brownie or our tasty Gluten Free Muffins.
If you’re looking for a bit of luxury why not try our ‘Torsy Moorsy Fruit Cake’. Made with good old Somerset Cider and gorgeous Cheddar Cheese this cake is not to be missed.
14 High Street
Glastonbury
Somerset
BA6 9DU
01458 831532
Mon – Sat
6AM – 5PM
Sun
11AM – 5PM
Magdelane Street
Glastonbury
Somerset
BA6 9EL
01458 832482
Mon – Sat
9AM – 5PM
Sun
10AM – 4PM
U 12 Adlams Central Park
Glastonbury
Somerset
BA6 9XE
01458 831645
Mon – Fri
7.30AM – 2.30PM
66 High Street
Street
Somerset
BA16 0EH
01458 448181
Mon – Sat
8AM – 5PM
Sun
10AM – 4PM
Fore Street
Castle Cary
Somerset
BA7 7BG
01963 350779
Mon – Fri
7.30AM – 4PM
Sat
7AM – 3PM
12 Queen Street
Wells
Somerset
BA5 2DP
01749 677779
Mon – Sat
8AM – 5PM
Somerset’s famous Master Baker Robert Burns has spent his lifetime making bread and now he wants to share his passion with you! Perhaps you have never made dough in your life, but want to have a go! With our state of the art Bread Making School located on the outskirts of Glastonbury this could be the ideal course for you!
Go on! Give it a go! Get breaducated!
Our Half day course starts at 9 am and finishes at 1 pm. Our Full day course starts at 9 am and finishes at 4 pm, this includes a full buffet lunch with wine and plenty of coffee to keep you all going!
Half Day Course: £75 Full Day Course: £125.00
If you would like more information regarding the Bread Making School please use the contact form below and we will contact you as soon as possible.
Saturday 1st October 2016 (Full Day Course)
Thursday 13th October 2016 (Full Day Course)
Saturday 15th October 2016 (Half Day Course)
Friday 21st October 2016 (Half Day Course)
Thursday 27th October 2016 (Full Day Course)
Saturday 29th October 2016 (Half Day Course)
Tuesday 1st November 2016 (Half Day Course)
Thursday 12th November 2016 (Half Day Course)
Tuesday 15 November 2016 (Full Day Course)
Thursday 24th November 2016 (Full Day Course)
Saturday 26th November 2016 (Half Day Course)
Wednesday 30th November 2016 (Full Day Course)
Thursday 8th December 2016 (Full Day Course)
Monday 12th December 2016 (Half Day Course)
Wednesday 14th December 2016 (Half Day Course)
© 2016 Burns The Bread. All Rights Reserved.
