A baker is appealing for help to spread the smell of fresh bread through her village with a funding campaign to take her production to the next level.

Roxanne Orton, of Milverton, who served her apprenticeship at the famous River Cottage run by Hugh Fearnley-Whittingstall, works as a chef at a pub and bakes as a sideline, operating from a shed in her garden that was specially modified by behind-the-scenes helper, husband Ben.

She bakes all hours, supplies neighbours, and keeps the sourdough regularly fed, also taking Roxy’s Cakes and Bakes to regular markets and several food festivals, as well as supplying a Wellington shop twice a week.

“For too long, our local high streets have lost that personal touch, and we want to change that right here in Milverton,” said Roxanne.

“We believe in proper English produce— with ingredients sourced right here from local farmers and makers, supporting our neighbours, cutting down on food miles, and tasting the true quality of traditional baking.”

Roxanne produces up to 200 items a week, but now she and her partner hope to build and equip an extended bakery kitchen and create a pop-up shack, with help from a Go Fund Me campaign.

“We have been overwhelmed by people’s support but our current workspace is holding us back. To bake enough fresh bread, seasonal treats, and celebration cakes for everyone in the village, we need to expand. That is our dream.”

Roxanne, who has been baking since a young age, started making breads after cake buyers at the monthly markets she goes to, asked for it. Now she makes various ones from sourdough to lardy bread, and plans in time to extend her range to also bring back old-fashioned breads and cakes.