SØDT, pronounced soot, is an artisan bakery in Petworth, West Sussex.

Making bread involves remarkable people in and beyond our team. Cann Mills grows organic rye grain and mills with stones driven primarily by river water, Shipton Mill is powered by 100% renewable energy and Hallgate Farm, which is one mile away, produces high-welfare free-range eggs.

Our bread reaches a kindred community: Woodfire’s gastro camping sites, Petworth Community Garden and Goodwood, restaurants, delis, farm shops and our tables at home with family and friends.

We bake to order so there is very little waste. Rules prevent us from donating bread directly to our local food bank and instead we bake to order for their projects. When we do have excess bread our friends at Nelly’s Farm use it for their scotch eggs and, if there is more than they need, Westerlands regenerative farm collect it for their pigs.

Every culture has a tradition of making bread, led by its environment. While there are endless variations there is always flour and water and usually salt; the differences are details.