FAQs
We understand it’s sometimes hard to see the reasoning behind our choices so we’ve answered a few questions below.
Although our bakery is only open on weekends, we actually work seven days a week behind the scenes to make everything fresh.
Mondays & Tuesdays
These are our planning and admin days. We plan the weekend menu, order ingredients, deep clean or repair anything that needs attention, pay suppliers, complete our accounts, and compare supplier prices to make sure we’re getting the best quality ingredients at the best value.
Wednesdays
Production begins in earnest. We deep clean the kitchen and equipment before making puff pastry, tart shells, sausage roll filling, sugar syrup, lemon curd, almond filling, caramel, and other core ingredients. We also wash, chop and prepare fruit and vegetables, roast peppers, soak sun-dried tomatoes, chop fresh herbs, and organise all our ingredient containers.
Thursdays
We continue with any remaining prep before baking sponge cakes, vanilla slice bases, flapjack, biscuits, the first layers of our traybakes, cooking ham joints, and preparing many of the items that need time to cool or set before the weekend.
Fridays
Friday is our busiest preparation day. We finish any outstanding jobs before making cheesecakes, layered traybakes, buttercream, chocolate ganache, caramel, fresh custard, quiche fillings, trifle bases, and wrapping our sausage roll filling in pastry. We also decorate cakes and complete as much preparation as possible, ready for our 3:30am start on opening day, when we begin mixing and baking fresh bread, baking fresh savouries, adding the final toppings and decorations, and slicing and portioning everything into individual bakes for our customers.
By the time we open our doors on the weekend, hours and hours of planning, preparation and baking have already gone into creating the fresh food and bakes you’ll see in our shop.
Our day starts at 3:30am, and we’re often still pulling fresh bakes out of the ovens right up until we open at 10:30am. After serving customers throughout the day, we finish cleaning down at around 3:30pm before heading back into the kitchen to prep and bake for Sunday – ready to do it all again from 3:30am the next morning!
We’re usually still busy baking right up until opening time, so our preorder collection slots begin at 11:30am. This gives us enough time to set your bakes aside so you don’t miss out on your favourites.
Thank you for your patience – we want to make sure your treats are as fresh as possible!
As there are just two of us, some bakes are only made in very small batches. To give everyone a fair chance, these items are limited to 1 per customer on preorder or available in store only on a first come, first served basis.
Our oven space is currently at full capacity, so we can only bake a limited number of loaves each day. Because our various bread doughs take around 5 hours to make, proof and bake in rotation, we can’t simply make more once a batch is underway.
To make sure everyone has a chance, we’ll be rotating some bread flavours each week, and certain items, such as focaccia, may have preorder limits while we increase our baking capacity.
We prepare and bake all of our products in our home kitchen, which is located right next to our bakery shop. This allows us to freshly bake right up until opening time and bake additional batches of some items like sausage rolls, or Cornish pasties, when we run out on the counter.
