Our story
Three generations, one very old oven.
Margaret opened Crumb & Kettle on the market square in 1998 with a second-hand deck oven and her mother’s recipe book. Her son runs the bakery now, and her granddaughter does the cakes.
1998
Opened on the market square
4:30am
First bake goes in the oven
12
Local farms and suppliers
0
Preservatives, ever
How it started
The shop was a greengrocer’s for forty years before we took it on. We kept the tiled floor and the big window, and put the oven where the potato sacks used to be. The first week we sold out of bread by ten every morning, and we’ve been making a bit more ever since.
Where it comes from
Our flour is stoneground at a mill twenty miles up the road. Eggs come from a farm outside the village, the butcher next door makes the sausage meat for our rolls, and the jam in the Victoria sponge is made in our kitchen every summer.
Come and say hello.
The kettle’s always on. Pull up a chair by the window.