A neighbourhood bakery and coffee house on the Windlesham high street. Everything is made downstairs, overnight, by people who care far too much about crumb structure.
Sourdough starts at half past ten the night before. It is on the shelf by seven.
No breakfast cut-off at eleven. We think that rule is unkind.
Water bowls, a biscuit jar by the till, and nobody minds muddy paws.
The bakery
Slow ferment. It is why the crust cracks and why it keeps for three days.
Flour, water, salt. No improvers, no emulsifiers, nothing you cannot pronounce.
Everything is baked the day you buy it. What is left at four goes to the food bank.
“We drive past two other bakeries to get here. Worth every mile.”
Visit
Walk-ins always welcome — tables are first come, first served at breakfast. Book ahead for weekend brunch or a group of six or more.