BREAD

Sourdoughs

There are no shortcuts in life or baking and we certainly don’t cut corners with our sourdoughs. There’s no yeast, just a proper starter that we’ve nursed for decades, along with a minimum of 18 hours leavening time to bring out the sour flavour and create a distinctive sourdough crust and open texture.

Scandinavian Rye (400g) a mix of rye and wheat flours making it lighter than 100% ryes, it has a savoury flavour and plenty of sunflower seeds. Baked daily.

5 Seed Sourdough (400g) a granary-based sourdough with linseed, millet, pumpkin seed, golden linseed and sunflower seeds. Baked daily

Rye Sourdough (400g, baton, large roll) a mix of rye and wheat flours. Baked Monday, Wednesday and Friday

White Sourdough (400g, baton, large roll) simple but satisfying. Baked Tuesday, Thursday and Saturday (800g loaf baked Saturday)

Oven-Bottom Bread

These loaves are hand-moulded and baked directly on the oven deck using traditional rice cones to stop the dough sticking. This method creates a lovely all-round crust.

Bloomer (400g, 800g) the classic London loaf, the cuts on the top make it extra crusty. Available in white and granary, baked daily

Poppy Seeded Bloomer (400g, 800g) as above but rolled in poppy seeds for a nutty flavour. Available in white only and baked daily.

Danish (400g, 800g) has one cut on the top which makes it slightly softer. Available in white only and baked daily.

Tin Loaves

White Sandwich (400g, 800g) no need for fancy descriptions, the name says it all. Baked daily

Wholemeal Sandwich (400g, 800g) made from flour that uses the whole wheat kernel and all its goodness. Baked daily.

Granary (400g, 800g) a malty loaf containing whole wheat grains for a tasty crunch. Baked daily.

Multiseed (400g) a malted loaf packed with seeds. Baked daily.

Sticks and Rolls

French Stick (300g, 600g) the time-honoured crusty baton of bread made in the French style using wheat flour. Baked daily.

Batch Rolls all baked daily:
– Crusty White Roll – our signature roll and most popular, we even bake a few well-fired ones for those who like a bit of extra flavour.
– Soft White Roll – soft and pillowy, perfect for burgers and bangers.
– Wholemeal, Granary and Multiseed Roll – all baked with the same dough as the tin loaves.

White Bap – a large soft flat white bap for when a roll is just not enough. Baked daily

Olive Roll – a herby white roll with chopped olives. Baked daily.

Poppy Knot – a soft white dough moulded into a knot shape and topped with poppy seeds. Baked daily.

CAKES

Doughnuts

By far our most popular cake and once you’ve tasted one, you’ll see why. The sugary coating and chewy dough are enough to make your mouth water and we don’t skimp on the filling. Check socials for special guest flavours.

Classic Jam, Custard, Salted Caramel and Chocolate Velvet available daily.

Black Cherry and Black Cherry with Custard available Saturday.

Sugared Ring and Iced Ring available daily.

Brownies

Rich, chocolatey and fudgy, need we say more? Once a week we bake a batch with something added to make it even more decadent. Perhaps it will be Oreos or maybe Twix, at Easter there will definitely be Creme Eggs involved. Check our socials for this week’s batch.

Morning Goodies

A tasty start to your day and perfect with your morning coffee. Choose from Apple or Cherry Danish, Almond Twist, Pain au Raisin, Pain au Chocolat or an All-butter Croissant.

Tea Time Favourites

We’ve been baking these treats for over 30 years, they’re oldies because they’re goodies.

Belgian Bun – a classic bun with raisins, a hint of lemon, white icing glaze and a cherry on top.

London Cheesecake – tasty puff pastries, topped with jam, frangipane, icing and shredded coconut.

Eccles Cake – emanating from Lancashire these cakes are made with puff pastry, round and flat in shape and filled with dried currants and spices. Baked to a golden-brown colour.

Bread Pudding – Grandma’s favourite which uses leftover bread reducing food waste, win-win! Bread, Sultanas, Raisins, Spices – great with a cuppa.

Apple Turnover – delicious flaky hand-held treats made with puff pastry and sweet apple filling.

Bath Bun – a traditional sweet bread roll originating from the South West with nib sugar and currants on top of their highly glazed exterior.

Apple Slice – made with the same delicious pastry as our large fruit pies and packed with apple. Enjoyable hot or cold and if you are feeling indulgent, why not top with cream or custard?

Butterscotch Square – just like the school desserts of yesteryear. A shortcake base with a sweet, soft butterscotch topping.

Children’s Corner

Treats for children of all ages, even the 70-year-old ones.

Gingerbread Man – run, run, as fast as you can, and catch one of these colourful classics.

Dinosaur Shortbread shaped chocolate shortbread decorated with fondant icing.

Rainbow Slice also known as school cake, this colourful sponge is topped with icing and hundreds & thousands.

Iced Finger a classic bread bun with a white icing sugar glaze covering the top.