About us



I set up Bare Bites, a local bakery just over two years ago, as I could not see myself spending another 20 years in corporate business and wanted to do something which was both creative and made a small difference to customers lives everyday.  Since then I have started collaborating with a number of local bakers and most recently have teamed up with Sophie @thehangrybakeruk , an extraordinary baker who is passionate about all things that involve baking!

Best Nathan & Sophie

Nathan's  Story

Even as a young child, I really enjoyed cooking. At home we had a large family cookbook and I would often search out the recipes for making Victoria sponges, shortbread and pancakes. Looking back, I can now see it was just a way of ensuring that I got a regular supply of cakes!

As I have grown up my tastes have changed and I now enjoy the creative challenge, the textures and the sense of theatre which, comes from transforming simple ingredients to healthy and wholesome food.

At the centre of Bare Bites is baking, because when I am hungry, bread is my go-to…

Actually, just when I want something to eat!

Real bread is great on its own, but also goes with so many different other foods either centre stage or as an accompaniment. Plus, there are so many different combinations with different tastes.

Bare Bites is about natural, organic and good quality ingredients, that are combined together, complimented with handmade baked goods to provide treats and meals that are tantalizingly delicious.


Sophie's Story

“Licking the spoon" is the earliest memory I have of baking; my mum would often let me have the spoon or spatula to lick when she had finished making her legendary chocolate cake in her mixer. I learnt to bake using the imperial pound and ounces, as we only had an ancient set of mechanical scales with little weights you had to pile up on one side. I remember it being my job to put the correct weights together and weigh out all the ingredients.

A simple sponge, was the first thing I learnt to bake with my mum, and the “2oz butter, 2oz sugar, 2oz flour, 2oz egg" recipe still comes in handy, but since completing my NVQ in patisserie and confectionary at night school, I realised i wanted more than just to be a home baker making sponges.

I set out in 2019 with the promise to say yes to more things. I joined an ashtanga yoga workshop, signed up for the next level patisserie course at college and met Nathan over a pint, where an offer of “visiting his bakery" has led to a collaboration producing pastries more in demand than toilet rolls!

My passion is making great food for people  taking pleasure in the slow craft of sourdough, the precision croissants require, and knowing that a little bit of the joy I experience in the making, is felt by my customers in the eating.