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Out of the ovens

Sourdough bread, baked every day on the Worthing seafront. This is the full board: the three things Sam has told us about, and nothing he hasn’t. If it isn’t written here, ask at the counter.

Dark-crusted sourdough loaves cooling on a wire rack, flour hanging in warm light from the window
The seaweed sourdough cut in half on bakery paper, its open crumb flecked with green, a knife beside it

The seaweed sourdough

The one we’re rather proud of. A sourdough loaf with seaweed worked through the dough, so the crust bakes dark and the crumb comes out flecked green. It is baked here every day, with the Channel one window away.

It isn’t a gimmick. It’s a seafront bakery putting a bit of the sea in the bread, and it has turned into the loaf people come down the prom for.

Baked
Every day
In Sam’s words

Awaiting confirmation. Sam’s own few lines on why seaweed, and where he gets it, go here once he has sent them. Until then, ask him at the counter — he’ll happily tell you.

When to come for a loaf →

Cardamom buns

Baked every morning and sold straight from the counter into brown paper bags. The glaze is sticky, the cardamom is loud, and the paper goes see-through by the time you reach the shingle.

Come early if you want one warm. Come with a friend if you want one each.

Baked
Every day
In Sam’s words

Awaiting confirmation. Sam’s own description of the buns — how he makes them and how many he bakes — goes here once he has sent it.

Find us on the front →
Cardamom buns piled in a brown paper bag on the counter, one torn open, glaze sticky and golden

Saturday · Sunday

Weekend pastry boxes

The boxes are a weekend thing. On Saturdays and Sundays a plain card box gets filled from whatever has come out of the ovens that morning, and the lid folds back for the walk along the front. On weekdays, it’s loaves and buns.

A card box of pastries with the lid folded back, carried under an arm along the promenade with shingle and sea behind
What’s in the box

Awaiting confirmation. Sam will letter up what goes in and how many pieces once he has decided how to say it.

How to get one

Awaiting confirmation. Whether you order ahead or just turn up on the day is Sam’s call, and it goes here when he has made it.

Questions about a box in the meantime — ring or write.

01632 960418 hello@example.com

It’s a café too. Pop in, sit down, eat it warm.

When we’re open Find us on the front