Daily bread
Country sourdough, seeded rye, spelt and a white tin, baked every morning. The country loaf and the rye are on the shelf at seven; spelt and the white tin follow at eight. All four are sold whole and sold until they are gone.
Four things we do
Daily bread, lunches for the fells and one tart on a Saturday.
Everything is baked on the premises in one oven, and everything is finished by late morning. If you want it, come early — or ring and we will keep it back.
Four loaves, every morning
Lunches packed from 7am
Rum nicky on Saturdays
The shelf
Filled by seven, empty by lunch
The whole offer
Bread first, then everything bread allows
Four things, in the order the oven produces them. Nothing here is bought in.
Walkers' lunches
Sandwiches, flapjacks and a flask fill from seven, wrapped and packed to carry.
Collection orders
Ring the day before and your loaves wait on the shelf with your name on.
Saturday bakes
Cumberland rum nicky, cardamom buns and whatever the season brings. Saturday is the one morning the oven does something other than bread, and it is the one morning the shelf empties first.
Walkers' lunches
Packed at seven, eaten at a thousand feet
Most mornings the first people through the door are not after a loaf at all — they are after lunch, and they are already in boots. So the sandwich bench is going before the bread is cool.
Everything is cut on the white tin, wrapped in paper rather than plastic, and kept flat enough to slide under a rucksack lid without coming home as crumbs. Tell us when you are setting off and we will have it ready.
Sandwiches on the white tin — Cumberland cheese and pickle, ham and mustard, or egg and cress
Flapjacks cut thick, oats and butter and golden syrup, good for three days in a pocket
A flask fill of tea or coffee — bring the flask, we will fill it
A focaccia slab for a group, cut into squares and wrapped as one parcel
Collection orders
Your name on the shelf behind the counter
Whole loaves only, and only what we were going to bake anyway. There is no deposit, no minimum and no app.
01
Ring the day before
+447700900211, any time the doors are open. We write it on the board by the mixer.
02
Name the loaf
Country, rye, spelt or white tin. Two or three is normal; a dozen needs two days' notice.
03
Collect from seven
It is on the back shelf with your name on a paper tag. We hold it until we close.
04
Pay at the counter
Card or cash, when you pick it up. Nothing changes hands before the bread does.
Saturdays
Rum nicky, and the last of the week's heat
A Cumberland rum nicky is dates, stem ginger and dark rum in short pastry, and it is the oldest thing we make. It is a Saturday bake because it needs the oven after the bread is out, and because Saturday is the day people have time to eat it.
Alongside it: cardamom buns, and whatever the season has pushed at us — damsons in September, apple and bramble in October. The focaccia comes out last, around eleven, and goes out by the slab.
Cumberland rum nicky — Saturdays only, and it goes before noon
Cardamom buns, baked tight in the tin and pulled apart warm
Focaccia by the slab, rosemary and sea salt, out around eleven
Next
Two minutes from the lake, on Lake Road
The shop is small and the shelf is honest. Opening times, the address and a map in words are all on one page.