ambigu BAKERY

Support your new baker by signing up to a Bread Friend subscription or pre-ordering bread for collection - through ambigubakery.com

My name is Emilie, I’ve been developing my baking skills and knowledge at Small Food Bakery for the past two years, which has been one of the best experiences of my life, and I’m now baking sourdough bread in my own bakery on Sneinton Market Avenues. You can get delicious, good bread here, made from beautiful ingredients that are good for the earth and can be traced back to the people that grew them.

I am one happy part of Nottingham Mill Coop which crowdfunded to get a modern urban stone mill for Nottingham - you can find out more about the Mill Coop and what we want to achieve by clicking here.

I’m really looking forward to supplying you with delicious bread full of goodness and love!

I’m particularly excited about building a community around good food and bread, getting to know regular customers, sharing, learning and being part of making Nottingham’s food culture.

Ambigu is starting with a bread subscription and pre-order service for collection before it opens as a shop.

You can join Bread Friends weekly bread subscription to collect from Ambigu on a Thursday or Beam at Primary (next to Small Food Bakery) on a Friday. Bread Friends will get benefits.

Otherwise you can pre-order bread for collection from Ambigu on a Friday or Saturday - or both!

I’ll be using Tuxford Windmill flour milled by master miller Paul Wyman, grown by John Turner at Turners of Bytham farm and rye from Greens Windmill and I will keep you up to date on any other wonderful ingredients that come our way.

Visit ambigubakery.com to find out more. Order by 6pm Tuesday for that week’s bake.