Amazing Grains Bakery Olney
About Us
Amazing Grains of Olney
We took over Amazing Grains in December 2021 from founder Gareth Roberts to continue his passion of crafting true sourdough and long, slow fermented yeasted breads full of flavour. We use local ingredients where possible including, Heygates flour, local free range eggs, local honey and Faringdon’s cold pressed rapeseed oil. Click her for more details on
our suppliers
Loaf Plus Amazing Grains is a proud supporter of the Real Bread Campaign.
We specialise in traditional true sourdough which takes up to 36 hours to prepare, mixed fermentation focaccia and traditional yeasted breads such as white tin loaves, granary bloomers and brioche. Only flour, water, sea salt and sometimes yeast are used in our craft bread, we abhor the use of flour treatments and bulking agents, such as ascorbic acid (our Norfolk Crunch flour from Heygates already contains this and as such our Muesli, Granary Crunch Sourdough and Granary Crunch yeasted bloomers and tin loaves are not listed as real bread).
Our bread is available to purchase online, or from one of our trusted friends.
Ordering Online
Bread made to order. We have various pick up points based in and around Buckinghamshire. Order online and collect from:
When making a purchase, please fill in the "message for the merchant" form with the details of when and where you would like your bread delivered.
Amazing Grains Newport Pagnell Wed | Friday
The Olney Butcher, Olney Wed | Friday
The Pudding Parlour Wed | Friday
Find Ampthill Wed | Friday
Lambdens of Woburn Friday
Good, Proper bread
Buckinghamshire
Purchase in person from:
Squirrel Stores, Sherington Wednesday | Thursday | Friday | Saturday
The Bakehouse, Newport Pagnell Wednesday | Thursday | Friday | Saturday
The Bedford Cheese Co. at the Barn, Cardington Friday | Saturday
Olney Butcher Wednesday | Thursday | Friday | Saturday
Join Our Newsletter
Subscribe to receive our latest updates in your inbox!
Amazing Taste
We specialise in three-day sourdoughs, doughnuts, Viennoiserie, buns and patisserie.
Local ingredients
Using flour from independent flour mill Heygates, Northampton for our main line breads.
Specialist Flour
We use Specialist French Flour, moul be, for our French sticks, Viennioserie and panettone.
Kind words from our
Amazing Customers
Working with the best, Amazing Grains Bakery Olney
Our suppliers
Working with other Foodies and Artisans around Bucks, Beds and Northants and across the United Kingdom:
Our Products
Sourdough
The “mother” dough is what gives life to all our sourdough bread. Fed regularly she’s been going for around 15 years.
At least 5 but often 12 hours before we start making our doughs we need to refresh our starter and create a levain to give life, rise and sweetly tangy character to our finished loaves and danish pastries.
White
Locally milled white flour from Heygates, water and sea salt.
We use our white sourdough for our Olney White Loaf, Sourdough Baguettes and special flavoured sourdough such as foraged Wild Garlic butter when in season.
Brown/seeded
A 50/50 blend of wholemeal and white flour, water and sea salt. We fold 20% of the flour weight of mixed brown and golden linseed, sunflower, pumpkin and millet seeds into our Seeded Sourdough, finished with more seeds in the score.
10% Rye
Heygates white flour and our wholemeal rye starter, water, sea salt.
100% Rye
A 50/50 blend of wholemeal and light rye flour, our wholemeal rye starter, water, treacle, sea salt. Either as is or with toasted whole caraway and coriander seeds or with juicy prunes, jumbo raisins, sunflower and pumpkin seeds.
Yeasted Bread
We produce a range of traditional, slow fermented yeasted bread from the classics, white, wholemeal and granary loaves to our more specialist items including baguettes, focaccia and our very special Marmite (trademark) loaf.
The Crusty White and White Tin Loaf, Malted Grain Crunch bloomer and Tin Loaf, 100%Wholemeal, 50/50 Brown, 25% German Rye, German Rye with Caraway
We use the pâté fermenté method to impart flavour and help with the rise of our yeasted bread.
Vienoisserie
We use a blend of French flours from Moul Bei, a small amount of sugar and the finest French pastry butter from Lescure, France in our brioche and laminated croissant and Danish doughs.
Doughnuts and Buns
We use local free range eggs and full cream butter to make our light brioche doughnuts, which are hand rolled into buns and fried in vegetable oil. Filled with either our homemade raspberry jam or vanilla custard cream.
Our buns are made using soft flour, local free range eggs and full cream butter; are either lathered in a powerful cinnamon butter for our cinnamon rolls or filled with juicy, boozy rum soaked mixed fruit and sweet spices for our Chelsea buns.
We use the same bun dough for our golden, light brioche burger buns, glossy glazed and sprinkled with black sesame.
Sourdough Bagels
We use our white sour and a little sugar to create our sweet and tangy bagels, topped with sesame, caraway and poppy seeds.
Savouries
We hand make our sausage rolls with freshly prepared sausage meat from the Olney Butcher and encased in our made-in-house rich butter puff.
The Olney
Simply the Olney sausage meat from the Olney Butcher, freshly prepared pork with green and red pepper and wrapped in our butter puff, glazed and sprinkled with blue poppy seeds.
The Amazing Grains
The Olney Butcher prepares the pork sausage meat with our blend of fresh fried onions, fennel, allspice, sage, thyme, black pepper and fresh parsley, we simply encase in our freshly prepared butter puff and glaze in egg.
Chorizo
The Olney Butcher prepares our sausage meat using our classic inspired blend of hot oak smoked sweet and spicy paprika, garlic, pepper, thyme and fresh parsley and white wine. We roll in our butter puff, glaze and dust in paprika.
The Quiche
Ours is a rich crème fraiche and local free range egg custard base encased in our Parmesan, butter crust.
Bacon
Crispy fried pancetta from the Olney Butcher is layered with tangy Butler’s secret extra mature cheddar and egg custard, finished with fresh tomato, a dusting of nutmeg and thyme.
“Coronation”
Our take on the Coronation quiche. Wilted spinach, broad beans and tarragon layered with Butler’s secret extra mature cheddar and our crème fraische egg custard.
