Our story
03 — The ideaWe wanted somewhere to eat breakfast properly. Not a counter and a queue — a room with good light, a short menu cooked to order, and pastries made on the premises rather than delivered in a van.
The bakers start at four. The first croissants are out before seven, and when they are gone, they are gone. Everything else — the eggs, the sourdough, the soup — is made the same morning it is served.
Sorrel Café & Bakehouse is a few minutes from the harbour, which means half the room is regulars and half is people who have walked further than they meant to. Both are welcome, and both get the same breakfast.