What are the opening hours?

Tuesday 9am - 4:30pm Wednesday 9am - 4:30pm Thursday 9am - 4:30pm Friday 9am - 4:30pm

Lucho Bakes

Horneando un recuerdo es un proyecto que me hace feliz, mi intención es que mi pan deje o evoque un

21/05/2026

Good morning lovely people!! Just a quick reminder:
We won't be in South Molton Market this Saturday.

We are here today and back Thursday as usual.
Have a great day!

18/05/2026

After getting used to work with the blend of flours we are using for pastries, which is 50% of our local South West England flour and 50% of one of the best pastry flours out there, we braved it and went 100% True South West Flour.

Just in case you didn't know, that's the name of the flour, and it's part of a project by South West Grain network to create a sustainable and localized grain economy. With everything going on in the world this is especially important, to create more local jobs, keep our farmers going, reduce the foot print, and have a food system that can sustain itself if imports get disrupted. This flour is organic, stoneground, grown with low imputs (this is not using artificial fertilisers), free from fortifiers. in short, it doesn't get much better than this flour in purity, this project is driven by a lot of love and effort by its members, and it's also reflected in the flavour as stoneground flour keeps much more of the good stuff of wheat.

What you are seeing here is a croissant that just came out of the oven, I couldn't wait for it to cool down completely to cut it open. A moist and darker crumb showing the obvious higher bran and oils from the flour. The flavour is incredible. In comparison with a "Classic" croissant, this one is a bit denser as the flour used for pastries is usually extra fine rollermilled, hence it being whiter. This one is slightly underproofed, but in overall we are very happy with the result.

We want to go 100% this flour, if you were having our pastries the last few months you already tried it with the 50-50 blend. But this flour can change quite a bit batch by batch and it'll represent a challenge to keep it as consistent, becuase the same as the bread, we'll be needing to adapt every time we get a new pallet of flour.

This means a lot for our values, we really believe this is the way forward, and as far as we know, there aren't a huge amount of bakeries in UK using this type of flours for pastries because everyone looks for consistency, but a few of us are crazy enough.

What do you think?

10/05/2026

Thanks to everyone who came today to the market at Woolsery, you made it worth to come back next month.
Can't believe we are in May already, and the first quarter was very strong, you keep showing up time and time again, and in these uncertain times it's such a relief to keep having your support.
Being in May means one thing, time for a break.
We won't be in South Molton on Saturday 23rd of May, as we'll go to a festival for some time off.
Then in June it'll be solstice time and you all know how important it is for us, so solstice weekend we'll be away.
Have a wonderful rest of Sunday.

06/05/2026

This was the wedding we made pastry for, celebrated at .
Sue and Nigel didn't want a cake, and they decided for pastries instead.
It's mind-blowing how beautiful it looks 🥹.

If you have a special celebration and you want something beautiful and top quality, contact us, but we need plenty of notice.

05/05/2026

Good morning everyone! We hope you enjoyed the Bank Holiday weekend 🙂
It was a very busy one for us, we sold out and we must thank you all for keeping us busy ❤
This week we are in Molton Pannier Market as usual on Thursday and Saturday.
But this Sunday we are in Woolsery Food & Craft Market for the first time! alongside another amazing array of traders, including Mrs Cooke’s Kitchen with her gluten free bakes, and more new traders.
If it goes well we'll try to come back every month, and we are sure you'll come over to give us some love!
We don't have a pre order system in place for this market yet, we first need to gauge if it'll be needed or not, mind you it's only once a month and we won't be bringing as much as we do for South Molton.
As for the regular market, we want to remind you that you can pre order online, we only make a very limited number of cheesecakes and tarts, and it's to showcase them so you pre order.
Have a good week!

01/05/2026

For tomorrow...
They won't last long, so better be early for them.
Also Tiramisu, Bakewell tart and Basque Cheesecake.
See you at

28/04/2026

What is an Artisan or Craft Bakery?

In France, you cannot call yourself an artisan if you don't have the qualifications, or the years of experience (I think 3 years), and if your process doesn't comply with the specifications (in bread for example, the dough cannot be frozen at any stage). And also there is a requirement for the ingredients used, meaning high quality ingredients. And everything has to be made on site (no shop bought pastry or similar)

That doesn't exist here and anyone can call themselves an artisan.

An artisan means high levels of quality, a careful attention to methods and processes, and making everything in the bakery (dough, creams, jams, and everything in between).

There's very little things we source already made, like dulce de leche (real dulce de leche from Argentina), chocolate and organic candied orange peel (there's a big joke about this). All the rest is made from scratch; jams, nata for custard tarts, creams, compotes, garnishes, absolutely everything else.

No palm oils, no rapeseed oils, no margarine, no brownies pre mix, no custard powder. If we are making something with hazelnuts, we make an organic hazelnut cream ourselves (just read the label of Biscoff spread for some surprises).

We could easily reduce the cost of our pastries by 50% or more; our butter is £12 a kg, booker butter is £7 or less a kg, our bread flour is £37 for 25 kg, the one we used before was £21 ( and it was organic), almond flour Vs organic almond flour there's a big difference, and so on (imagine if we used margarine instead of butter 🤯).

If we did all of that, we wouldn't be who we are. We earned a highly recognised name in Devon, and in the baking community in the UK, and many parts of the world.

So, are we artisans or craft bakers? We are, we have the years of experience, the process, the method and the attention to details, not to forget the passion and the love for it.

I personally worked in so many different places and trades in my 47 years of life, but I never dedicated so much of my soul and learnt so much about something as I did since I started Lucho Bakes.

This is who we are

Address

Unit 10, Venn Valley Vineyard, Landkey
Barnstaple
EX320NN

Opening Hours

Tuesday	9am - 4:30pm
Wednesday	9am - 4:30pm
Thursday	9am - 4:30pm
Friday	9am - 4:30pm

Telephone

+447598687891

Website

http://www.luchobakes.com/

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