What We Bake

A cup of tea and a biscuit is one of those small treats that’s really hard to beat. We make a variety of all-butter biscuits and cookies, check what we’re doing week by week.

We strongly believe that bread should be bread, made with a few healthy ingredients and nothing else, so that’s what we’re doing. We make sourdoughs every week from our own starter culture, and also make a range of sandwich loaves (bloomers), focaccia, Irish soda bread and challah (slightly sweet bread, a lot like brioche).

Every ingredient we use is carefully selected (free range eggs, butter not margarine), to make sure our cakes and brownies live up to taste expectations. They might look plain compared to many shop-bought and on-trend alternatives but you’ll know you’re eating the real thing.

New to 48v Bakery - French butter croissants, pain au chocolat and pain aux raisins. We will also have limited run pastries to tempt you too, such as croix de savoie and Swiss brioche, depending on demand.

We make a range of good old-fashioned puddings to warm your hearts - crumbles, sticky toffees, cheesecakes, treacle tarts, steamed puddings and more - check each week to see what’s on offer.

Our cinnamon swirls are the ever-popular original, and we’ve expanded our range to include babka swirls, Nutella swirls, and Swedish cardamom buns. David is the best scone maker in the kitchen, they’re light and fluffy but filling, just what you’d want a scone to be.

Pecan pies, treacle tarts, lemon torts and good old Yorkshire curd tarts will sometimes appear on our weekly menu - keep an eye out or browse and register you interest!