About Small Food Bakery
An artisan bakery in a converted Victorian school building in Radford, Nottingham, founded by baker Kimberley Bell. It makes slowly fermented sourdough breads and pastries from directly sourced grain and sells them from its production kitchen, where customers can sit and watch the bakers. Bread is taken seriously here, with naturally leavened loaves a highlight. Regulars tend to come back for sourdough loaves, croissants, sausage rolls and crispbreads.
Doors are open on 3 days each week (it shuts on Monday, Tuesday, Wednesday and Sunday). The earliest you can drop in is 9:30am. At its most recent food hygiene inspection on 16 January 2026, Nottingham City gave the business a rating of 5 out of 5 – the highest mark on the scale.
Rail links are some distance away – Nottingham station is about 1.1 mi off – so plan to drive, cycle or catch a local bus. 6 other bakeries sit within about ten minutes' walk, which makes Radford a good area to compare loaves and cakes. From central Nottingham it is roughly 0.8 mi away.
Information from OpenStreetMap, the Food Standards Agency and our own research. Suggest an edit.
