AN ARTISAN bakery has opened at the Lingholm Estate at Portinscale, near Keswick.

The Lingholm Bakery is run by Danny Parsons and Sharon Rutland, under the guidance of the estate’s head chef Andy West.

The experienced bakers make fresh bread, cakes and pastries for the cafe, as well as bread for customers to take away.

The bakery is run out of a small building dating back nearly 150 years, that would have been known to Beatrix Potter as a potting shed during her summer holidays on the estate in the late 19th century.

The new venture follows a major investment into the 40-acre estate, including a £1m kitchen, shop and Victorian walled garden.

Mr Parsons, who has created a signature sourdough especially for Lingholm, said: "We’ve seen a growing demand for home-baked cakes, pastries and artisan breads.

"At the Lingholm Bakery, we follow simple ethics of respect for ingredients and technique to produce the best possible products.”

The baker has plenty of experience including helping to set up New Zealand’s number one artisan bakery Fergbaker.

Ms Rutland, who joined the business from Lyzzick Hall, near Keswick, has specialised in desserts and pastries for many years.