Checking hours…
Out of the oven at 6:30 AM daily

Baked at dawn.
Gone by noon.

Slow-fermented sourdough, laminations that take three days, and coffee poured by people who remember your name. This is how a bakery should feel.

See What's Baking Pre-Order for Pickup
"The croissants alone are worth the bus ride." — The City Food Guide
This Week's Specials

Something new every single day

Mon

Roasted Garlic & Rosemary Sourdough

Slow-fermented 36 hours, whole cloves folded through.

$8.50
Wed

Almond Twice-Baked Croissant

Frangipane-filled, toasted flaked almonds, snow of icing sugar.

$5.75
Fri

Brown Butter Cinnamon Morning Bun

Croissant dough, brown-butter sugar, orange zest. Fridays only — they go fast.

$5.25
Sat

Seasonal Fruit Galette

Whatever the farm brought this week, in buttery rough-puff.

$6.50
Skip the 8 AM sell-out

Pre-order tonight,
collect tomorrow.

Your bread is wrapped, labelled and waiting by 7 AM. No queue, no "sorry, last one just went."

Step 1 of 3

What would you like?

Fresh pastries on the Flour & Fern counter
Come Say Hello

Two doors down from the bookshop

Find Us

9 Mill Street, Old Town
Opposite the clock tower

Hours

Mon–Sat · 6:30am–2pm
Sun · 7am–1pm

Good to Know

Dog-friendly · Step-free access
Water bowls & babyccinos free

Demo site by Mubashar Ali · Web Studio — want one? →