Sourdough is proofed and baked on site here, on the corner of Bromide and Argent streets, by a small team that starts before dawn. The range runs to white, rye and olive-and-herb loaves, alongside almond and chocolate croissants and a rotating case of danishes. Savoury pies are made in-house and baked through the day, with barista coffee to go alongside them. Trading Wednesday to Saturday, it keeps deliberately short hours and often sells out, a measure of how quickly the town took to a proper artisan bakery. Window collection and online pre-orders help regulars secure a loaf. In a place better known for old-school pasties, it has carved out a following for genuinely fermented bread.