We produce and supply to the local market,
finest baked artisan goods using traditional methods.
Welcome to Bread Collection
We are open as follows:
Knowle store: Tuesday – Saturday, 9am – 3.00pm
Thursday – Saturday, 10.00am – 5.00pm
We hope you and your family & friends are safe and well and not too disrupted by this situation we are all dealing with. In the midst of all the upheaval, we would like to bring some good news to you for a change: we are now open 5 days a week: Tuesday to Saturday.
And as always, we will have our usual shop specialties, French patisserie, quiche’s, charcuterie and cheeses available to purchase as well – at least some things are getting back to normal!
Please read on for all the details.
When We Are Open:
We will be open Tuesday to Saturday, 9.00am – 3.00pm
We will be open Thursday – Saturday: 10.00am – 5.00pm
We are practicing all the safety measures required such as distancing and limiting numbers of shoppers inside the shop at any one time, so to make things a little quicker you can always order in advance (Knowle store only) for quick and easy pick up on the days we are open.
Order In Advance – Knowle Store Only
If you can order your bread requirement in advance that will speed up your visit to the shop and will let us know how much bread to produce. Please note this is a pick up service only, we won’t be offering delivery of products.
If you order your bread in advance you will still be able to purchase our other items that are available in store when you collect your bread order.
You can order by using ur online order form
up to 3pm on the day before you want to pick up your order. PLEASE NOTE:
Some of our speciality breads require a minimum of 48 hours notice in advance due to our baking method – please ensure that you allow at least 48 hours for these items. You can see our bread list by clicking here.
If you can’t order in advance please feel free to come and choose your favourite bread and pastries anyway.
Thank you for your support, we look forward to seeing you!
We are delighted to be listed in
by Dan Lepard