Phillippa Grogan had a vision to create a bakery and provisions shop where everything was made by using traditional, time-honoured recipes and techniques with the best ingredients available. Local where possible and often organic. No shortcuts. No tricks.
Since 1994, Phillippa and her amazing team of chefs and bakers have not wavered from those founding principles and continue to deliver delicious award-winning food that is traditional, handmade and natural.
What we are famous for...
Real, naturally fermented sourdough is rare because it takes TIME and SKILL to make. It can take 24-36 hours to make some of our great breads.
Traditional and fancy croissants, pain au chocolate, Danish and cheese twists.
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