About Us

Hello, I'm Liz and I am the owner, the baker and everything else behind Steam Mills Cakes & Bakes. Despite the name, Steam Mills isn't a big bakery but just me, baking from my home kitchen in Somerset. We specialise in delivering handcrafted treats straight to your door, with a particular passion for rich brownies.

Every bake is made fresh to order using premium ingredients-Belgian chocolate, West Country butter, free-range eggs, and organic produce wherever possible. Quality and care are at the heart of everything we do.

The name, Steam Mills Cakes and Bakes and my love for baking comes from my grandparents' bakery where I grew up surrounded by the smell of fresh bread and cakes.

If you order from Steam Mills today, I guarantee that what you receive is made by me, by hand, with the greatest of care and using the best ingredients I can source.

A Bit About Me

I live in Somerset with my family and much loved 6 year old cockapoo.

Baking has always been part of my life. When my children were small, I was the always baking for PTA cake sales, Headteacher’s tea parties, and every birthday cake going.

After 35 years working as an accountant, I decided it was time for a complete change. I swapped spreadsheets for spatulas and finally followed my passion.

When I’m not in the kitchen, you’ll usually find me out on long dog walks, watching almost any sport (particularly Bath Rugby), or cooking for my family.

The History of Steam Mills Bakery

Steam Mills Bakery, our family baking business, dates back to the 1930s, when Walter Bertram Gregory (known as WB) and his wife Dorothy began making fresh bread in Midsomer Norton. Built beside an old steam-powered sawmill, the bakery took its name from the lane that led to a nearby farm.

WB began his baking journey in 1928, learning the craft in his uncle’s bakery as a teenager. When his uncle retired in the mid-1930s, WB opened his own shop on Charlton Road, Midsomer Norton. Trade flourished, and in 1937, his brother Ron joined the business. With demand rising, the bakery expanded to a new site next to the old mill, where the first purpose-built bakery and ovens were installed.

Despite the challenges of World War II, baking continued. After the war, a second building was added to house two Baker Perkins ovens, each capable of baking 220 loaves per batch. WB developed a continuous baking process, mixing a second batch while the first was proofing.

The bakery’s signature product was the 2lb tin loaf, though mornings also saw a variety of other breads: 1lb loaves, upright tins, Procea, brown, and bloomers. By 7:30 am, cooled bread was loaded into six delivery vans, while cakes were baked in the afternoon for the next day.

The rise of sliced bread in the late 1950s introduced new challenges. Loaves needed to cool properly before slicing to avoid crushing, which extended the baking process. Ever inventive, WB automated the early mixing stage so dough was ready when staff arrived - earning everyone an extra hour of sleep.

In later years, WB and Dorothy scaled down operations, supplying local shops and independent roundsmen. They retired in 1978. Today, the bakery has been redeveloped into housing but the original house still stands. It is in wonderful condition, thanks to the current owners, who have renamed it ‘The Old Bakery.’

Today, we are proud to relaunch the Steam Mills name. While our location has changed the heart of the business lives on and we are excited to share our story and our bakes with a new generation. Thank you for being part of our journey.