Our story

two ovens, one folding table

A small bakehouse that bakes one day a week and sells the next. That is the whole plan, and it has worked so far.

A walnut chunk cookie broken open in a baker's hands — where it began

one recipe to start

The first tray

The bakehouse began with a single cookie, the Walnut Chunk, baked for a school fair. It sold out in an hour, and the next weekend there was a table at the market.

A bag of cookies tied with a checked ribbon — bagged for Sunday

nothing fancy

Butter, flour, time

Every recipe is mixed by hand in small batches and left to rest overnight. Flour, butter and eggs come from growers and mills we know by name.

A tall stack of cookies on a cooling rack — bake day

same spot every week

Market Sundays

The stall has kept the same pitch since the first season. Saturday is for baking and bagging; on Sunday the cloth goes down at nine.

“If it isn't sold by Sunday lunch, we baked too many.”

— the house rule

Market regular

“We plan the whole morning around getting there before the walnut ones go.”

Every Sunday, rain or shine

First-time visitor

“I bought one to try and went back for a bag of six.”

Found us by the queue

Say hi markets, fairs & big orders

Want the stall at your event, a big order, or just have a question? Write to us — we answer on weekdays.