We’ve been doing all of our own baking since we opened in 2005.
We are particularly proud of our bread as many other cafés and restaurants just buy their bread in and so much today is produced on a massive, industrial scale.
What makes our bread different?
Our pastry chefs spend hours each day making our bread dough. To create the dough for supermarket-style bread, high-speed industrial mixers produces dough in minutes.
We use premium, high quality flour, whereas industrially produced bread tends to use cheaper flours to cut costs. But there is a cost as improvers, emulsifiers, preservatives, fats and anti-fungal sprays are added to make the dough softer, to increase volume and to prolong shelf-life.
Our basic bread recipe uses just four ingredients: quality flour, yeast, salt and water. No relaxants, improvers, enzymes, stabilisers or preservatives; plenty of warmth, plenty of time and plenty of skill.
Why not pick up a loaf or two when you’re next in?