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This project successfully funded on 10th July 2025, you can still support them with a donation.
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This project successfully funded on 10th July 2025, you can still support them with a donation.
Aim: Ferment & Flour: Not your typical restaurant. Not your typical bakery. Just a little neighbourhood magic, coming soon to Shipston on Stour
We're Solanche & Richard, custodians of Michelin-starred, The Royal Oak, Whatcote, and founders of Ferment & Flour - part-bakery, part-neighbourhood restaurant, coming soon to Shipston on Stour.
This has been a long-time dream: to create a place where slow-fermented bread, seasonal cooking, and small-town warmth come together around the table.
Ferment & Flour will be led by our incredible kitchen team, former Royal Oak chefs with serious pedigree but no ego. They share our values, passion for honest food, and the belief that good food means nothing without great hospitality.
Here's what a day at Ferment & Flour might look like:
Mornings begin with the smell of fresh sourdough, buttery pastries and proper coffee.
Afternoons bring relaxed deli boards, small plates and well-chosen wines - perfect for catching up with friends.
And as evening falls, the lights dim and we become Bastardos, a laid-back, neighbourhood "trattoria", serving comforting dishes, made from the best local ingredients.
It's the kind of place you pop into once - and end up returning to again and again.
With your support, we can fit out our space, fire up the ovens and open the doors to something truly delicious.
We can't wait to welcome you!