01
Sourdough and breads
The house white, a seeded, a dark rye, spelt and honey, baguettes every day, and an olive and rosemary loaf on Fridays and Saturdays. Thirty-six hours from mixing to the counter, all of it by hand.
House sourdough £4.
The bakery
Six things from one oven.
Bread and pastry at the front, the brick oven and the bakestone behind, cakes in the window, a van at six and a bench of eight on Sunday afternoons. Each is its own page; the flour and the people are the same throughout.
All six
02
Pastries and buns
Butter croissants laminated the afternoon before, pain au chocolat, almond croissants from yesterday's, cardamom and cinnamon buns at eight, and a custard tart that sells out by eleven.
Croissant £2.
03
Celebration cakes
Six sponges we know work, decorated by Ffion to a sketch you approve first. An eight-inch cake for twelve from £65, tiered wedding cakes from £320, and a £30 deposit that holds the date.
Eight-inch for twelve from £65, ten-inch for twenty from £85, three tiers from £320.
04
Welsh cakes and bara brith
Welsh cakes on the bakestone from half past seven, bara brith made to Megan's grandmother's recipe with tea-soaked fruit, teisen lap on Fridays, and all of it by post anywhere in the UK.
Welsh cakes £1.
05
Wholesale
Sourdough, baguettes, pastries and buns delivered in our van before half past seven to cafés, delis and restaurants within eight miles. Published prices, no contract, a standing order you can change by text the day before.
House sourdough from £2.
06
Bread classes
Four hours on a Sunday afternoon at the bench with Megan or Rhys, eight people, your own starter and two loaves to take home. Sourdough most weeks, croissants once a month, Welsh baking before St David's Day. Vouchers last a year.
£85 a person, 2pm to 6pm on Sundays, eight places.
Where it comes from
Two Welsh mills, one dairy, and a starter older than the shop.
The bread flour is stoneground at a mill in Monmouthshire from wheat grown within thirty miles of it; the rye comes from a farm mill in Pembrokeshire; the butter from a dairy in Carmarthenshire that churns twice a week. All three are named on the blackboard with what we pay, because the price of a loaf should be explainable. The starter was begun in Megan\'s kitchen in 2014, fed twice a day since, and is the only leaven in the building.
- Mill, dairy and price paid on the board
- No commercial yeast, improvers or enzymes
- Flour used within six weeks of milling
Come in early, or order ahead.
Sourdough and croissants on the counter from half past seven, Welsh cakes on the bakestone, cakes to order with three weeks' notice, and wholesale to twenty-six cafés with the price list online. Ring, or use the form; a person replies within a working day.