Pipit Bakery

Clare Mansfield and Fred Mackenzie opened Pipit on Silver Street in 2024, baking sourdough loaves and viennoiserie from scratch each morning with organic stoneground flour. There are no tables; customers stand at a counter to drink coffee and eat a pastry, or take bread home in paper bags. The pair bake wholemeal and rye sourdough alongside croissants filled with fennel and salami, roast tomato and whipped ricotta danishes, and cinnamon buns, varying the savoury line-up through the week. The Good Food Guide named Pipit a Local Gem in its 2026 list. The shop is dog-friendly and closes on Sundays and Mondays, opening the rest of the week from 8am until the day's bake sells out.