About Luna’s and Me

I’m Veenus –

I am a grain geek,

A soil regeneration advocate,

And the heart behind Luna’s

I’ve spent years working with herbs, soil, and traditional crafts, and eventually found my way to baking as a daily devotional act ...

… the kind that starts with seed and soil, and ends with something simple and beautiful you can tear apart with your hands and share.

This bakery grew from a deep belief that the best food is local, alive, and grounded in relationships – to the land and each other.

The name “Luna’s”

Luna’s is named for the bio dynamic rhythms I follow: lunar, seasonal, intuitive.

I care about nourishment in every sense – flavour, fibre, feeling. That’s why we mill our own flour, use heritage grains grown nearby, and bake bread with wild yeasts and a long fermentation.

It’s slow food that doesn’t shout.

It sustains.

If you are someone who loves good bread, deep roots, and local food systems, I hope you find something here to get your teeth into.

Welcome to Luna’s Loaf Letter

Thanks for signing up!

You’ll be the first to hear when online orders go live, plus you’ll get seasonal updates, recipes, and stories from the floury heart of Luna’s Bakehouse.

In the meantime, follow us on Instagram and come say hi at our café in Dartington and our shop in Totnes – we’d love to meet you.

Your bread is rising

See you soon

Veenus