Tel: 01874 711125
Open - Tuesday to Sunday 10am - 4pm (Sat 9.30am -4pm)
Lunch service - 11.30am - 3.00pm
Baking Days - Every day except Sunday
Assistance Dogs - Are always welcome in our cafe
We are very proud to be winners of both Gold and Silver prizes at the World Bread Awards and are featured in the recent publication, Slow Dough : Real Bread, recipes from The Real Bread Campaign.
We bake fresh bread, in our on site bakery, 5 days a week; using flour milled at Talgarth mill wherever possible. We offer a full range including, wholemeal, granary, white, spelt, sour dough and our best seller, Bara Havard - a white and rye mix.
Make a selection of doughs and use different shaping methods, some using flour from Talgarth Mill. Learn kneading and shaping techniques, how to test your loaf for a prove. You will go home with a seeded wholemeal loaf, a white and rye loaf and some malted granary rolls. A relaxed and welcoming environment. Cost £65. Includes tea and cake. For dates and how to book click here
Starting with a sourdough culture we will make a country sourdough loaf, including Talgarth Mill's rye and wholemeal flours, delicious foccacia and ciabatta doughs, bread rolls and pizza dough - which will form the basis of your lunch. A great way to expand your baking skills in a fun environment. Cost £125. Includes refreshments and lunch. For dates and how to book click here
Come and learn to bake Easter treats including hot cross buns, an apricot and oat loaf using Talgarth Mill wholemeal flour, perfect for toasting, and a cinnamon couronne (crown), which makes a special Easter breakfast. The class lasts approximately four hours. Cost £65. Includes tea or coffee and a cake of your choice. For dates and how to book click here
Our wood fired pizzas, which are made from scratch with olive oil enriched dough and baked in the traditional way, are often declared ‘the best ever’. We offer a variety of toppings from a standard mozzarella and tomato sauce to roasted squash with goats cheese and rocket, or blue cheese, spinach and pine nuts.
Throughout the year we have 'pop up' restaurants and encourage local chefs to bring their latest ideas to our table. Over the years we have hosted authentic Greek gastronomy, outstanding Italian feasts and even menus built around food foraged in the local area. Our guest chef nights do not have an open bar, however you can bring your own bottle: with no corkage charge.
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