A brand new bakery has opened in Crickhowell.

Couple Jon Barbour and Magda Sisulewska, from Gilwern, have been building their artisan baking journey together over the past year.

Magda, classically trained in baking and passionate about traditional methods, began baking in 2016 under the guidance of Domenico Scarpetta, a well-known chef in Abergavenny and owner of La Mediterranea Food UK.

Magda later worked at Maiflour Bakery in Crickhowell before its closure, and then at The Crown at Pantygelli, where she baked for around four to five months. In June 2024, she opened her own venture, Little Italia Bakery, in Abertillery. While she built a loyal customer following there, the footfall ultimately was not sufficient to make the business economically viable.

In February 2025, Magda began trading at the Crickhowell Market while continuing with the Abertillery bakery. The Abertillery shop was closed to the public at the end of 2025.

“I have worked as a children’s social worker for nearly 20 years,” said Jon. “After meeting Magda in 2024, I became increasingly involved in supporting the business in both Abertillery and at Crickhowell Market. Towards the end of 2025, I made the decision to step back from social work and formally partner with Magda in business. I now focus on the business, front-of-house and social media, as well as baking cakes and desserts while continuing to learn more of the baking craft from Magda.”

The Crickhowell Bakery is an artisan bakery focused on slow fermentation, high-quality ingredients, and traditional baking methods. Everything is made in small batches, with a strong emphasis on naturally fermented breads and sourdough. They produce a growing range of focaccia, cakes, biscuits, cheesecakes and sausage rolls — all made with the same attention to detail.

Magda said: “Our aim is simple: honest, properly made bread — the kind that is becoming harder to find. Our core breads are made without additives or preservatives and, aside from added ingredients such as seeds, grains, olives or tomatoes where used, we work with a simple foundation of flour, water, yeast and olive oil.”

The bakery can be found at 54 High Street, Crickhowell, previously occupied by Vine and Twine during the 2025 festival period, and before that Natural Weigh.

“We are very aware of Crickhowell’s strong bakery heritage and have already received messages of support from members of the Askew family, who ran Askew’s Bakery in the town for 16 years before it later became Maiflour Bakery,” Magda said. “We are very conscious of the opportunity we have been given, as a traditional bakery has been a much-missed feature of the town.”

Jon said: “What we love most is how close-knit the community is and how supportive local businesses are of one another. Crickhowell has a unique identity that truly values independents, and that was very important in our decision to open here. We hope our presence will benefit the wider high street as well as our own business.”

The bakery opened at 9am, and will initially be open Wednesday to Saturday.