A neighbourhood bakehouse on Quarry Lane. Slow sourdough, butter pastry and good coffee, baked here every morning from three.
Order a cakeTrays come out three times every morning. This board follows the clock, so you know what’s warm right now.
Today’s bake
Everything is baked here, in small batches. When a tray is gone, it’s gone until tomorrow.
The bakehouse
Morrow began with one oven and a stubborn sourdough starter. Ten years on, we’re still a small team in an old print workshop, baking everything on site with stone-milled flour from farms we can drive to.
48 hrsfor every sourdough
30 mito our flour mill
100%baked right here
How a loaf is made
There is no shortcut we would want to taste. This is what happens before a country loaf reaches the counter.
Mix. Flour, water, salt and starter, then a long rest.
Fold and shape by hand into linen baskets.
Twelve cold hours build flavour and a blistered crust.
Stone deck oven, lots of steam, out dark and crackling.
On the counter, usually still warm.
Cakes to order
Choose a cake, tell us about the occasion, then collect it from the counter.
The country loaf is the best bread in the city, and I’ve tried hard to prove otherwise.
Hannah R.
Regular since 2019
Get there before nine for the cardamom buns. After that it’s a gamble, and you still leave happy.
Marcus T.
Weekend regular
They made our wedding cake at short notice and it was the thing everyone talked about.
Priya and Sam
Cake order
Ten seats inside, a bench outside, and water for dogs at the door.
Opening hours
Yes. Call by 4pm the day before and we’ll set loaves aside for you until 11am.
Our sourdoughs, focaccia and two of the pastries are vegan. We are not a gluten-free kitchen, so we can’t promise anything is free from traces.
Every item at the counter has an allergen card, and the team will happily talk you through it. If you have a severe allergy, ask before you order.
Whole cakes need three days. For something sooner, call us: there is sometimes a spare one in the fridge.
We bake for a few local cafés and restaurants. Email us with what you need and how often, and we’ll see if it fits our ovens.
Laptops are welcome before 10am and after 2pm. In between, the seats belong to the lunch crowd.
Doors open at seven. Come early, or call ahead and we’ll keep one back for you.
Call the bakery