A small wood-fired bakery in the Cotswolds. Long-fermented sourdough, seasonal pastries, and coffee that isn't burned.
We bake once, in the morning, and sell until we run out. Every loaf is proved overnight and finished in our wood-fired oven — the flavour comes from time, not tricks.
We took over the old post office in Bourton in 2018 and slowly turned it into a bakery. Everything is mixed and shaped by hand, proved overnight, and baked in a wood-fired oven the following morning. If we sell out by lunchtime, that's on purpose.
Country white, seeded rye, malted brown. Ready from 8am, Wednesday to Sunday.
Morning bun, cardamom knot, seasonal fruit tarts and a proper cheese-and-onion pastie.
Beans from Colonna in Bath. Loose leaf tea from Postcard Teas.
One-day sourdough classes for eight bakers, once a month. £180 including lunch.
"The best sourdough within a hundred miles. The malted brown is genuinely special."