Native Grain

Painted in handsome navy blue with condensation clouding the windows, this little in-and-out bakery attracts a hubbub of locals as soon as doors opens at 8am. The bakes taste as good as they look, with cardamom-studded buns and rum-and-raisin danishes twinkling from their glass cabinet while the shaping and scoring of new loaves continues at the back. As a bread-led business, flavourful flour is a serious matter, so Cornish and British-grown wheat are used exclusively in wholegrain tin loaves, ciabatta, focaccia and sourdough baguettes.