Victorian Bakery

In our Morwellham Bakery you can make your own bread roll to take away and enjoy. You can also find out more from our Bakery video about the making of bread and its significance in the Victorian era when the average family of six would consume 55 pounds of bread every week, or the equivalent of 31 of today’s sliced white loaves!

Manual workers on the land and in factories or, as here at Morwellham Quay working the mines, consumed up to 6500 calories a day - twice the recommended intake for our sedentary lives today. In impoverished rural communities it was not uncommon for bread to be baked in communal ovens as many households we simply too poor to afford an oven of their own. At Morwellham the limekilns provided a ready source of heat which many villagers used for bread making.

But in 1859, George Collard set up a successful bakery business here in Morwellham, a sign of just how lucrative the busy port had become with demand from the local community as well as visiting ships and traders in copper ore and minerals.

Victorian bakers would work upwards of 18 hours a day, six days a week and, when the baking was finished, it was common for them to go door to door selling their wares from baskets or hand carts. They also supplied groceries and village stores like the one here at Morwellham.