Surveyed
Coosh trades from a small unit on Breck Hill Road in Mapperley, run by husband-and-wife team Rachel and Tom since August 2022. Rachel trained at the School of Artisan Food before starting the bakery, which produces sourdough, focaccia, cinnamon buns and a rotating list of tarts and cookies entirely by hand on site. Trade began with two opening days a week; demand has since pushed that to four, and loaves regularly sell out before closing time. There is no seating to speak of, just a counter and shelves restocked through the morning as batches come out of the oven. The approach favours a shorter, more experimental menu over a fixed one, with new flavours tested alongside the regulars each week.