The Burnt Squash Cookhouse, Kitchen & Bakery began as a Home-Based independent business, based in Poundbury, Dorchester.
Totally self-propelled, they have grown from a local ‘Car Boot Bakery’ phenomenon – selling Sourdough in local villages – to now include a beloved weekly pitch at Dorchester’s vibrant Wednesday Market amongst their regular sites.

Specialising in traditional baking, and with over 20 years experience in professional kitchens, Dave is proud to champion the use of 100% British, Regenerative flour from Wildfarmed, as well as locally produced Organic Flours from Cann Mills in Shaftesbury. Their menu is based on rustic, deeply crusty Sourdough loaves, loaded slabs of fluffy Focaccia and punchy Cheese-laden Scones amongst other offerings.
You’ll find decadent Pastries and nostalgic Cakes right next to seasonally-inspired Homemade Jams, Jellies, Chutneys and Sauces. You can even order your Christmas Pudding if you get in quick enough!

Dave & Claire, a husband and wife duo, have unlocked a community-first approach to business, following the crowds wherever they may gather. Whether setting up alongside the Eweleaze Dairy Milk Vending Machines, on a villagers driveway, catching morning foot traffic outside a local pub or providing their produce to other local shops and restaurants, what really makes this mobile business thrive is their deep commitment to collaboration. They treat the local food scene as an ingredient pantry; their signature bakes frequently feature hyper-local produce, sourced directly from other small businesses and even their own customers who’ll regularly trade bags of homegrown vegetables and fruit for their weekly fix of bakes, cakes and their infamous Almond Croissants.

This approach not only creates a win-win result for the Rural Economy, but every sale can introduce a customer to another independent Dorset maker, building a web of mutual support as they go, Community over Competition is their blueprint.

Always keen to support their peers and take time to talk to anyone who wishes to know more about their produce, Burnt Squash have stripped away the storefront barrier and interact directly with their customers on the ground. They not only utilise as many Dorset ingredients as possible, but provide a space for other businesses to stock their goods amongst their own inventory.

As consumer habits shift towards supporting local, independent creators, the success of a mobile venture like The Burnt Squash Bakery proves that you do not need a fancy address to build a premium brand. Sometimes, all you need is a passion for your craft, great local partners and a reliable set of wheels.

Join them for the journey on their instagram page – @burntsquashgram