We’re Zelah and Michael — the hands, hearts, and (sometimes flour-dusted) faces behind Happy Belly Bakery. Our story began long before the first loaf was sold — in a warm, slightly messy kitchen in Tavistock, Devon, with a cat called Mabel silently judging us. Zelah’s been baking since she was tall enough to peek over a mixing bowl. Michael was growing his love for good food (and good board games) long before fate and a sourdough starter brought us together. After years of gentle nudging from family and friends, and a lot of dreaming, Happy Belly Bakery finally rose.

We stay true to traditional methods: slow fermentation, careful hand-shaping, and deep respect for the craft. At the same time, we stay curious — playing with seasonal flavours, creating focaccias topped with garden herbs, or letting a jar of kimchi inspire a whole new loaf.