Bread worth getting up for
Slow-proved sourdough, butter pastries and celebration cakes, baked every morning on Harbour Lane.
Baked this morning
Country sourdough
Our everyday loaf: a 36-hour ferment, a dark crust and an open crumb.
Butter croissants
Laminated over three days with cultured butter. Gone by ten most Saturdays.
Cinnamon buns
Cardamom dough, brown butter and cinnamon, glazed while still warm.
The best sourdough on the coast, and worth the queue.
Saltford Gazette, 2025
Opening hours
| Tuesday to Friday | 7am to 3pm |
| Saturday | 7am to 1pm |
| Sunday and Monday | Closed |
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