New artisan venture The Welbeck Bakehouse is to start production this month and will offer a range of organic handmade sourdough breads, scones and pastry.

The new bakehouse is situated on the Welbeck Estate in Worksop, Nottinghamshire, which has a farm shop, café and gallery.

The products, to be baked in wood-fired brick ovens, will be sold at the bakery and from the Welbeck farm shop. Bakery courses will also be run from the estate at The School of Artisan Food.

The range of breads will include its flagship loaf, the Welbeck sourdough, a traditional British granary loaf, Polish rye and an Italian ciabatta, and will be made with flour, water, salt and sometimes a small amount of yeast; no improvers, additives or processing aids will be used.

Author and Real Bread Campaign founder Andrew Whitley has been a founding consultant for the project.