Each day we bake our core selection of Tartine (white), Miche (wholemeal) and Albert (a soft white sourdough without the holes). We also bake a specialty loaf each day; marmite, Danish rye, olive and walnut, miso and sesame. The line up is always evolving.
This soft, pillowy bread, flecked with rosemary and sea salt, is made from locally grown rape seed oil.
Alongside the ever-present cinnamon buns, cheese straws and cookies, our pastries feature an ever changing line up of sweet and savoury croissant and pastries depending on what is seasonal. We try and source as much as we can as locally as possible – our eggs, milk and honey all come from local villages. Our flour is milled at Wessex Mill in Wantage but much of it is grown at nearby farms.