Baked at six. Open at eight.
A family-run café and bakery on the high street. Sourdough, cinnamon buns, fruit scones and the brownies people drive an hour for, all made in our own kitchen before you’re up. Mention our video and your first coffee’s on us.
See what’s on the counter
Rob’s morning
Most of the work’s done before you’ve had breakfast. Here’s how every day starts behind the counter, and where Rob’s up to right now.
Before it’s light
- Ovens on
- Scones in. Always scones first
- Sourdough into the deck oven
While the town wakes up
- Cinnamon buns rolled by hand
- Brownies cut. Thick ones
- Counter filled, kettle on
Doors open, everything baked here
Fruit scones
First in the oven at six, every single day. Split while they’re warm, with butter and jam on the side.
£2.80 with butter & jam
Menu
Six a.m., ovens on. Scones first, always scones first. I tried it the other way round once and the whole morning went wrong.
Everything on that counter is baked here, in a kitchen about the size of your front room. No vans, no freezer, no “finished on site”.
Doors open at eight, and by ten past it’s mostly the same faces. Mavis has had the window table since 2009. I’ve stopped putting a menu on it.
If you’re new, come and say hello. Sit anywhere you like except the window. Tell me you saw the video and your first coffee’s on me.
RobOwner, baker, washer-up
