We bake everything on site from about four in the morning. Our loaves are fermented for at least eighteen hours using flour from a mill in the Cotswolds, and the pastry counter changes with whatever fruit is in season.
Weekly bakes
- Daily
- White and wholemeal sourdough, seeded rye, croissants, cinnamon buns
- Thursday
- Spelt and honey loaf
- Saturday
- Focaccia, cardamom knots and the weekend fruit tart
Bread classes
Our Sunday morning class covers starters, shaping and scoring. Six places per session, flour and an apron included, and you take home two loaves.
Opening hours
Tuesday to Saturday, 7:30–15:00. Sunday 8:00–13:00. Closed on Mondays.