Time is an ingredient
Long fermentation builds flavour and structure naturally, so the ingredient list can remain short.
Our story
Built around everyday ritual.
A neighbourhood bakery for the loaf you buy every week, the coffee you remember, and the table where ten minutes becomes an hour.
Why we began
Make the ordinary thing exceptionally well.
Morrow & Grain began with a small oven, a stubborn starter and the belief that good bread should be part of daily life rather than saved for a special table.
We opened on Chapel Market to be useful to the neighbourhood: early enough for the commute, stocked for the evening loaf, and comfortable enough to stop between the two.
Repeat, then improve
We bake the staples every day, paying attention to small changes in flour, weather and dough.
Waste less, make more
Surplus bread becomes crumbs, puddings and staff meals; coffee grounds are collected for compost.
The craft
Hands, judgement and a living starter.
Recipes give us a starting point. Dough temperature, fermentation and the feel under a baker’s hand decide the rest. That attention is why each loaf looks individual and still eats the way it should.
See what we bakeThe flour
Stoneground British grain for depth, strong white flour for structure, rye for aroma and keeping quality.
The team
Bakers, baristas and counter crew share knowledge so the craft carries all the way to the handover.
The market
Chapel Market gives us a rhythm: early regulars, lunch wanderers and families finding the weekend loaf.
Your table awaits
Come see the day unfold.
The ovens start early, the coffee follows, and the shelves keep changing until the final loaf goes home.
Baked every dayWalk-ins alwaysWholesale available