About

Oxfords Bakery was established by Frank Oxford in 1911 at Alweston, near Sherborne in Dorset . The flour was then collected by horse and cart, and the freshly baked bread that was made in the early hours of the morning was delivered to the houses in the village and the surrounding countryside.
The dough was made in a Jones Drum dough mixer, turned by hand, and was hand moulded into shape before it was baked in the old oven fuelled by bundles of wood. As time went by, a single rotor arm dough mixer replaced the Jones mixer, the oven was fuelled by coke, and the horse was replaced by the motor vehicle.

The next generation of Oxfords to run the bakery were Ron and Joyce Oxford who took the business through the biggest changing times for the baking industry. The introduction of modern plant bakeries and mass produced goods threatened the existence of small village bakeries and alot suffered so much that they had to cease trading.

Oxfords carried on, though, and the baton (or baguette!) was passed on to Roger Oxford who was soon joined by his wife Susan. Through recessions and the dominance and power of supermarkets, Roger and Sue ensured that the quality of Oxfords Bakery’s Products remained consistent, enabling them to keep their regular and very supportive customers happy.

There were once over ten Bakeries in the Sherborne area and it is a true testament to these three generations that Oxfords Bakery is really the only one left still producing freshly baked breads and cakes on a daily basis.

So what now?…

Well, continuing the family business is the fourth generation, Steven Oxford.Working closely with his parents (which isn’t as easy as you’d think!) and discovering more and more each day about just what the heritage of Oxfords Bakery can do to push the business on for the future. A good example of this is the bread that Oxfords produce, the Oxfords haven’t changed their methods or recipes for four generations of bakers! Some would say that this wasn’t exactly progress, but if it aint broke…

Today in our bakery at Alweston, the same oven is used (now fuelled by oil), the same mixer is used for the dough, and many of our bread products are still hand moulded. The 1911 dough mixer is used by Roger Oxford at shows to demonstrate how bread used to be made. It has traveled many miles all over the country to shows and exhibitions.

34 Cheap Street, Sherborne, 01935 812642
email info@oxfordsbakery.co.uk