Our Story
A Family Written
In Flour & Fire.
When Scott and Sally Farrar opened the doors of their Mayfield bakehouse in 2023, they were carrying more than flour — they were carrying history. A relative of Scott's owned Farrar's Bakery in Islington in 1886. The original owner's initials? The same as their son Tristan's. It felt like fate.
Tristan, 28, completed his baking apprenticeship at 16. Scott holds chef qualifications. Sally runs the floor with her signature warmth — describing the bakehouse as “a bit of an old-fashioned bakery” focused on 100 per cent customer service.
Joining them is Tristan's partner Jess — and on three days a week, Sally's father, a professional baker himself, comes in to craft his legendary Grandpa Pies. Four generations of craft, one shopfront in Mayfield.
“We slow-cook our pie meat for eight hours until it falls apart. Our fresh bread is baked daily and stays good for four days.”
— The Farrar Family
