Country sourdough
Crisp crust, open crumb, long fermentation.
Bread that takes its time.
Sourdough fermented for 36 hours, laminated pastries and cakes baked from scratch every morning before we open.
Order for collectionFrom the oven
Cardamom buns
Soft, sticky and gone by ten.
Seasonal tarts
Whatever the market had that week.
Opening times
- Tue–Fri
- 7:00 – 15:00
- Saturday
- 7:00 – 14:00
- Sunday
- 8:00 – 13:00
Our flour
We use organic flour from a family mill forty miles away and nothing we can't pronounce.
Find us
2 Fenn Lane
Closed Mondays