Bread baked every morning on Mill Lane

We open at six, and the first sourdough comes out of the oven at half past. Everything on the shelves was mixed, shaped and baked here, in the small kitchen behind the counter, by four bakers who have worked together for years.

The menu changes with the seasons. In autumn there is a pumpkin loaf and a spiced rye; in spring, a light wheat bread with herbs from the market across the road. The croissants and the country loaf never leave.

You can order a whole loaf the day before and collect it on your way to work, or ask about gift cards for someone who loves bread. We also bake for cafes and restaurants nearby.

Read the journal for recipes and news from the kitchen, or see what is on the menu today.