People
Megan bought the old butcher's in 2015 because it had a chimney. Rhys joined three years later and rebuilt the croissant. Ffion started on Saturdays while at art college and now runs the cakes. Nine more people bake, serve, wash up and drive the van.
Head baker and owner
Trained at a bakery in Bristol and at a wood-fired one in the Dordogne, came home to Cardiff in 2015 and bought the old butcher's on the High Street because it had a chimney. Mixes and shapes the bread, teaches most of the Sunday classes, and still does the four o'clock start three days a week.
Head of pastry
Joined in 2018 from a hotel pastry kitchen in Bath and rebuilt the croissant from the butter up. Laminates every afternoon, bakes from four, and runs the croissant day once a month. Will not use margarine and will not be argued with about it.
Cakes
Started on Saturdays while at art college and never left. Draws every sketch, bakes every sponge the morning of collection, and has delivered and set up a hundred and forty wedding cakes without, so far, dropping one. Keeps the Instagram.
How we work
Flour, water, salt and the starter. The ingredients for every bake are on a card on the counter and nothing on the card is a number.
Because people buy bread on the way to work. Sourdough and croissants are on the counter by 7:30, Tuesday to Friday; the cardamom buns come out at eight.
A house sourdough is £4.20. A croissant is £2.90. A Welsh cake is £1.20. Wholesale prices are on the website, which most bakeries will not do.
Anything unsold at three goes to the community fridge the same afternoon. Day-old bread is £2 from the basket by the door until it is gone. Flour sacks go to the allotments.
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.