It’s all about the taste!

December was an incredibly busy month for the bakery, not least because we opened between Christmas and New Year for the first time. However, trading conditions for small businesses like ours remain challenging due to the rising cost of essentials such as energy and ingredients, as you’ll hear in my interview with Channel 5 News.

You can watch it here:

Yes, not exactly the quiet, under-the-radar start to January I’d planned. But when an opportunity to appear on national TV comes up, you don’t say no!

What we didn’t cover in the piece – there simply wasn’t time – is how committed we are to maintaining quality standards and competitive prices at the bakery.

Yes, butter’s expensive, but it’s what makes our cinnamon swirl so delicious. The same goes for extra virgin olive oil, but our focaccia wouldn’t taste as good without it. That’s why, instead of compromising on flavour, we try to manage costs in other areas.

We’ve had to slightly increase some prices, but our focus is on reducing our operating costs. For instance, we recently started charging for bags, not to generate extra sales but to encourage people to bring their own. Also, we ask our customers to avoid using American Express, as they charge the highest fees - an unnecessary expense for our small business.

Managing stock levels and reducing waste is another priority. Having unsold items that we can’t use the next day is a waste we can’t afford, so we strive to forecast demand and produce just the right amount. Sometimes, customers are disappointed when we don’t have what they want, which is why we always recommend coming early or ordering in advance.

So, as 2025 begins, I want to thank you for your support and custom in 2024. It never ceases to amaze me that people still visit our little bakery when it’s pouring down with rain or bitterly cold. We appreciate it and never take it for granted. Here’s to another year of providing what we hope is the best bread to our amazing customers!