Country bakery · since 1952
Fresh from the oven.
Bread, pies and buns baked in a wood oven in an old farmhouse kitchen, with flour from the mill down the lane and fruit from our own garden.
Today's bakes
Out of the oven at seven.
- Sourdough loafDailyThree days from starter to crust€6
- Blackberry pieBerries from the hedge behind the shop€4 a slice
- Honey oat bunsHoney from the farm two fields over€2.50
- Cinnamon knotsWeekendSaturday only, gone by ten€3
Baking classes
Bake with us on Sundays.
- 01
Knead
Learn to feel when the dough is ready, no timers.
- 02
Rest
Tea and cake in the garden while the dough rises.
- 03
Shape
Loaves, plaits and knots, each one a bit wonky.
- 04
Bake
Into the wood oven, and home with a warm loaf.
The kitchen
Who bakes your bread.
- Mabel RoweHead baker, up at four
- Tom RoweOvens and deliveries
- Ada FinchCakes and pies
- June HaleThe counter and the jam
Every week
From our little oven.
- 900loaves
- 12farms we buy from
- 3kinds of jam
- 1very old oven
Neighbours
Kind words.
Saturday is cinnamon knot day. The whole village knows.
Margaret H.Neighbour
The Sunday class was the most peaceful day I have had all year.
Tobias L.Baking class
The sourdough lasts all week and tastes better every day.
Elin S.Bread club
Visit
Good to know.
When are you open?
Wednesday to Sunday from seven until the bread runs out, usually around two.
Can I reserve a loaf?
Yes, order by eight the night before and we keep it for you.
Do you bake gluten-free?
On Fridays, in a cleaned oven, with a separate set of tins.
Pop in for a slice.
The farmhouse at the end of Clover Lane. Look for the blue door and follow the smell.
hello@clover.example
Order bread