Breads
Country sourdough
48-hour cold ferment, stoneground white, 900g round.
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Small-batch bakery · collection only
Lisa The Baker
Bread, cake and pastry, baked to order a few streets from you.
I'm Lisa. I bake in batches I can count on two hands, from a small kitchen with one oven. Tell me what you need and when, and I'll tell you honestly whether I can make it.
Opening hours — to be confirmed
How this started
It began with loaves for neighbours over one long winter, swapped for jam and conversation. Word travelled, the orders kept coming, and eventually I stopped calling it a hobby.
Because it's just me, I know exactly how your cake turned out — I watched it come out of the oven. If you're not sure what you want yet, ask anyway. Half my best bakes started as someone's vague idea.
On the shelf this week
Full menuCakes
Strawberry butter cake
Vanilla butter sponge, macerated strawberries, cream.
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Pastries
Butter croissants
36-hour lamination, cultured butter.
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How I work
One pair of hands
I mix, shape and bake everything myself, which is why the list is short.
Baked the night before
Doughs go in late and ovens on early. You collect it the morning it's made.
Flour, butter, fruit
Stoneground flour, cultured butter, fruit from the market. That's the whole list.
Shall we plan something?
Weekly loaves, a birthday cake or a box of cookies for the office — send the details and I'll come back with a date and a price.