Winner, Best Independent Business on the High St
& Best Place to Eat 2019
From local beginnings, Bridge Baker is a neighbourhood bakery & food store, with a simple desire to make great bread, cakes and treats and serve it in a welcoming & contemporary setting, reflecting the taste of the community we serve. Our motto of “think global, eat local” ensures that we produce authentic products from all over the world with everything made from scratch, on site.
From bottling our own jams, to slow-fermented bread and hand rolled croissants at Bridge Baker, we take pride in redefining the term artisan bakery.
To complement our brunch offering and baked products, our impressive beverage selection includes beautifully roasted Allpress coffee, organic teas, fresh juices & smoothies and a carefully curated wine list. Customers can grab sandwiches, homemade pies and quiches, pastries and coffee to-go or enjoy the buzz sitting at our beautiful communal table.
BEST PLACE TO EAT 2019
“This is somewhere I really want to go now, having read all their reviews, and seen their amazing commitment to fresh food and passion for business.”
*Eggs Benedict from £9.50. Breakfast & Brunch served till 2.30pm
THE PERFECT SPACE
At Bridge Baker, we are happy to host private events. For a simple coffee morning or a book club gathering the downstairs seating area can be booked free of charge for a minimum of 6 people. This warm and inviting space is also ideal for birthday parties or private meetings .
We can also host larger events where the entire ground floor area can be booked for an evening party or event. We can cater light bites and offer you a selection of wines and beers to go with the food.
February Baking Classes
Classes are designed for adults & children above 12, however we welcome younger children (8+) if accompanied by a paying adult.
Pizza scrolls & Blueberry muffins
Monday, 17 February, 3pm-6pm | £65
Tuesday, 18 February, 3pm-6pm | £65
Classes are limited to 8 participants
A fun, hands on class where participants will learn how to make delicious pizza scrolls using easily available ingredients.This is a handy alternative to a traditional pizza, ideal for lunch boxes and on-the-go-snacks.
This will be followed by everyone’s favourite, blueberry muffins. Participants will get to take home all their bakes and goodies.
Cheese scones & Apple galette
Thursday, 20 February, 3pm-5pm | £55
Friday, 21 February, 3pm-5pm | £55
Classes are limited to 8 participants
Participants will learn how to make delicious savoury cheese scones, popular with adults and children as a snack or as a tasty accompaniment to soups. They will then be able to practice their pastry skills, with an easy and versatile shortcrust recipe, making a crisp and juicy open apple tart – no special tins or equipment required!
Participants will get to take home all their bakes and goodies.
Classes are limited to 8 participants. Please email us at firstname.lastname@example.org to book.
What's Your Loaf?
PAIN AU LEVAIN
Slow-fermemted bread made in the traditional French way using natural levain. Our sourdough slowly ferments for over 24 hours and has an open irregular, slightly sour, nutty texture. The dark sourdough contains 35% of rye flour. It contains no commercial yeast.
Ideal eaten fresh or toasted after. Makes a great base for Italian style bruschetta or grilling on the BBQ in the summer. Freezes very well.
PERFECT FOR DIPPING
Our Italian head baker’s recipe makes the best pillowy focaccia. We love it and so do our customers. Made with olive oil infused with fresh rosemary, it’s an excellent bread for eating on its own with a glass of wine, or served alongside an antipasti platter to mop up olive oil.
Best eaten fresh, although leftovers make excellent croutons to serve with soup.
HEALTHY & WHOLESOME
Our Danish rye is made with 100% rye flour and rye sourdough starter and contains no yeast. Just rye flour, water and salt. Although quite heavy, it is surprisingly soft and keeps very well. Sliced, it also toasts and freezes well.
An excellent base for Danish style open sandwiches, and pairs very well with smoked salmon.
IDEAL WITH COLD MEATS OR TOASTED
One of our best selling breads. Full of broken grains and seeds (no nuts). Typical German semi dense loaf in a tin shape and coated in oats, sunflower seed, linseed and sesame for extra flavour.
Excellent for hearty sandwiches, served with cold meats, jams or toasted for breakfast. Sliced, it freezes very well.
Our baguettes are slow-fermented and made with traditional French flour, which yields a creamy interior and and open irregular crumb. The outside is crusty. Perfect for accompanying soup, or any dish requiring mopping up of juices. Leftover baguettes can be sliced to make excellent crostini.
It’s possible to freeze our baguetes whole. Defrost in fridge an put back into a hot oven (220C) to heat through and crisp for about 10 minutes.
Please speak to a staff member if you have any allergies.
All our bread except Brioche, is vegan
HO! HO! HO!
- Mince Pies
- Fruity Christmas Cake
- Pistachio & Chocolate Cantucci
- Christmas Gingerbread
- Gluten-free Brownie Bites
- Meringue Cookies
- Cranberry Shortbread
- Christmas Fig Jam
- Bottle of Monbazillac dessert wine