Ock River Bakery opened in September 2025 at 29-33 Ock Street in Abingdon, on the site of a former flower and plant stall attached to Coxeter House. Owner Maria previously worked as head chef at The Eyston Arms before training in pastry work at a nearby bakery and opening her own premises. The bakery makes sourdough, ciabatta and baguettes alongside croissants, pain au chocolat, sausage rolls and cakes, with Maria stating she makes about 70 percent of the range herself, fresh, from scratch. Ingredients come from named local suppliers: sausage meat from Hedges Butchers, eggs from Mayfield Eggs of Witney, honey from Pye's Beezz in Shiplake near Henley, and coffee from Cotswold Coffee Company, alongside bread from Blewbury Bread and pastries from Le Tournesol Bakery. Seating is in a small south-facing courtyard behind the shop. The bakery trades Thursday to Sunday only, closing Monday to Wednesday, reflecting its small-batch, single-site operation in the centre of Abingdon.
Surveyed