Proper coffee, proper bakes, and a seat by the window
We bake every morning before the kettle's on — sourdough from our own starter, pastries out of the oven while the street's still quiet — and we pour every cup like it matters. Lancashire milk, local eggs, nothing from a freezer.
What's in the oven and on the bar
A short peek — the full menu, with prices and what's seasonal, lives on the menu page.
At the bar
Breakfast
Baked this morning
What the starter's been up to
The board changes weekly. These are the ones people ring about — most sell out by early afternoon.
Black sesame babka
Twice-baked, dense and fudgy. We make eight; they're gone by two.
Pork & sauerkraut buns
Lancashire pork, proper sauerkraut, a little paprika heat.
Fig & orange scones
Baked at 8 for the Saturday crowd — clotted cream or butter, your call.
Banana bread, the real thing
Dark chocolate chunks, brown sugar crust. Sunday only, while it lasts.
What Clifton says
“The sourdough alone is worth the drive up from Preston. You can tell it's been made, not just made into. My flat's on sourdough-only now.”
“Took the kids after school on a Friday — flat whites, pork buns, and they were treated like regulars by the end of the visit. That's a good café.”
“I work from the corner table most mornings. The Wi-Fi's decent, the coffee's better than my office's, and nobody's in a rush. Heaven.”
Two ovens, one very opinionated sourdough starter
Nadia and Tom opened the café in 2019 with a bakery that wouldn't fit and a starter older than the building. Everything on the board is made in the back room you can see from the window — and a fair few of the regulars know exactly how much Gernot the starter is worth in reputation. Read the rest →
Come and sit a while
Open seven days. Check the hours, plan the trip, and we'll have the kettle ready.