OUR STORY
Turns out, a cult-favourite bread isn’t built in a day. It took passion, grit and a lot of cajones to get to where we are. If you have a minute (or three), here’s how Sourdough Revolution became what it is today…
the
stuff
legends
are
made
of
Once upon a condemned oven, after catching the attention of a Michelin Guide inspector, Max and his wife Vix founded Sourdough Revolution out of the back of their garage.
Fast-forward to today, our bread has gained a true cult following. Yep, it’s that good. But what else?
Well, bread is at the centre of every table and a vehicle to support local food systems — the backbone of our communities. That’s why we work with regenerative farmers who believe in eating with purpose.
the world of sourdough revolution today
After 10 years strong, our bread can be found at restaurants, gastro-pubs, and grocers across the Cotswolds and surrounding areas.
In 2024, Sourdough Revolution expanded as a school in Lechlade — where the master himself, Max Abbott, teaches the art of artisan bread-making.
Who’s max abbott?
Self-taught baker and family man on a mission to revolutionize the British bread scene — and challenge the status quo.
Awards
And
some pretty great shoutouts
Once upon a condemned oven, after catching the attention of a Michelin Guide inspector, Max and his wife Vix founded Sourdough Revolution out of the back of their garage.
Fast-forward to today, our bread has gained a true cult following. Yep, it’s that good. But what else?
Well, bread is at the centre of every table and a vehicle to support local food systems — the backbone of our communities. That’s why we work with regenerative farmers who believe in eating with purpose.
about that little shop in lechlade
You might have noticed the new paint and windows.
Our original Lechlade-based shop has been taken on by our friend Peter, owner of Crampi Italian Food & Wine.
Locals need not worry. Peter’s shop remains our official local hub for bread purchases.
You don’t need to go anywhere else in town for bread. Phew!
A
Family business first and always
Once upon a condemned oven, after catching the attention of a Michelin Guide inspector, Max and his wife Vix founded Sourdough Revolution out of the back of their garage.
Fast-forward to today, our bread has gained a true cult following. Yep, it’s that good. But what else?
Well, bread is at the centre of every table and a vehicle to support local food systems — the backbone of our communities. That’s why we work with regenerative farmers who believe in eating with purpose.
