From 1st September our opening hours will be:

Sun – Thurs  closed

Fridays    8am – 3pm

Saturdays  8am – 4pm

It’s exactly 4 years since we moved to Norwich and it’s been an amazing experience. Having never run a hospitality business before it’s been a steep and fascinating learning curve and a real buzz to see the business grow.

From the early days of handing out slices of hot buttered toast (to very surprised passers-by…), to last week’s absolutely packed, buzzing, record sales week for a non-Christmas week, the journey has been unforgettable.

Due to your amazing support and feedback and you spreading the word about us to your friends and family, we’ve managed to smash the targets we set ourselves and the business has grown way beyond what we originally planned, or hoped for.

This growth has brought big challenges. A relentless and massive workload, a continuously changing and big team, and a struggle to find time to innovate further and make the next wave of new products a reality.

It’s the last of these points which is a real biggie for us.  Some of you may already know that we’ve started work on a recipe book but given the time available, progress is slow and realistically it’s not going to happen unless we make the time.

Coinciding with this is a repeat of last year, when a big chunk of our team who were working with us in their gap year are sadly moving on.  So rather than recruit their replacements, we’ve decided to take this opportunity to reduce our opening hours.

We’ll be writing, photographing and developing new products between Mondays and Wednesdays, producing on Thursdays to open as normal on Fridays & Saturdays.

We know this isn’t ideal for many of you, but we hope you can understand our reasons and continue to support us as best you can given the new opening hours.

What we can promise you is another wave of new, exciting products that no-one else is making yet, and, if you’re one of the many people who’ve asked us for recipes over the years, you’ll be able to raise your vegan baking game with our new book.

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