108 The Bakery: Romsey’s Sourdough Staple
Liz kicked off 108 The Bakery from her kitchen, turning family loaves into a delivery service that soon outpaced her setup. Friends clamoured for more of that tangy sourdough, so she scaled up. By December 2019, she and her team claimed a unit at Basepoint in Romsey, gutting the industrial space into a baking hub.
They fired up sales in January 2020, mere weeks ahead of lockdown, which forced a pivot to direct customer chats over counters. Demand swelled fast, loaves vanishing by midday, and the place felt hemmed in.
A shift came in October 2022 to this pedestrian stretch near Waitrose, unlocking extra days for baking and room to stock bits from nearby makers: think compassionate milk, organic veg, smoked trout pate, and dairy or vegan cheeses.
Now it’s Romsey’s sole sourdough outfit, churning out everything in-house with organic local flour and salt to cut down on miles and prop up regional growers.
The lineup rotates with seasons, keeping things fresh without fuss. Breads form the backbone: everyday staples like Seeded Sour or Lockerley White tins, plus weekend specials such as wholemeal spelt or focaccia topped simply.
Savouries lean practical, with nduja sausage rolls spiked by pickled onion or vegan saag aloo pasties for bite. Focaccia sandwiches pack house chutney and mayo into BLTs or coronation aubergine with sultanas and rocket.
Sweets tempt with blackcurrant meringue doughnuts or cherry baklava slices, alongside reliable croissants and pistachio pains au chocolat.
Cookies nod to sourdough scraps in chocolate or raspberry white chocolate versions, while polenta cakes go flourless with citrus zing. Vegan marks dot the menu, from berry crumble doughnuts to apple cinnamon treats, all built around what’s ripe nearby.
This setup suits quick grabs or lingering over coffee from local roasters, with shelves groaning under charcuterie and fruits that tie back to Hampshire fields. The small crew, led by Liz, sticks to hands-on methods, shaping doughs that earn nods from taste awards.
It’s earned a Three Star Great Taste win and swept the 2023 Muddy Awards for best bakery, proof that restraint in ingredients yields bold results. Walk in and the air hits with warm yeast, a cue to snag a cinnamon bun still soft from the bake or a parsnip sandwich for later.
Reviews paint a clear picture: a 4.8 out of five on Google from 82 ratings, with punters calling out the “best pastries ever” and “proper sandwiches” that stand apart. TripAdvisor logs a perfect five from a handful, praising vegan picks like pumpkin pastries and oat milk drinks.
HappyCow echoes the sentiment, highlighting roasted parsnip sandwiches and shared plates that hit every time. One runner swore by post-trail cinnamon rolls for their sweet-spicy warmth, while others flag the Lockerley white as a loaf worth the queue.
Gripes are rare, mostly on sell-outs, but that’s the mark of a place firing on all cylinders.