Golden butter croissants piled on a tray in the bakery

Baked before the town wakes.

Butter croissants, slow sourdough and cakes made by hand, six mornings a week on Mill Lane.

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Rustic sourdough loaves with a floured, cracked crust

A sliced loaf fanned out on a wooden board

Sourdough that takes thirty-six hours.

A starter we have fed since the day we opened, a long cold prove, and a hot stone oven. The crust crackles when you press it, and the loaf keeps for days.

Country white, seeded rye, olive and rosemary.

A stack of doughnuts with chocolate glaze and colourful sprinkles

Trays of fresh pastries lined up in the display

Butter, folded again and again.

Croissants and pain au chocolat from seven, plus brioche doughnuts filled to order. Most days the tray is empty by noon.

Glazed, cinnamon sugar, vanilla custard.

A chocolate layer cake with ganache drips on a cake stand

A slice of raspberry layer cake on a dark plate

Cakes for the days that matter.

Birthdays, weddings, a quiet Tuesday. Pick a sponge, a filling and a finish. We bake two days ahead and decorate the morning you collect.

Order a cake

Freshly baked cinnamon rolls dusted with flour

Inside the bakery: baskets of bread and baguettes behind the counter

Come early. The cinnamon rolls go first.

Saturday mornings only, from seven until the tray runs out.

Open: Tuesday to Sunday, 7:00 to 15:00
Find us: Mill Lane, Old Town
Write: hello@emberandcrumb.example

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