Jon Barbour and Magda Sisulewska opened this bakery on Crickhowell's High Street in February 2026, trading from premises inside the town's former Corn Exchange. Magda trained from 2016 under chef Domenico Scarpetta at La Mediterranea Food UK in Abergavenny and previously worked at Maiflour Bakery in the same town before the couple launched Little Italia Bakery in Abertillery; Jon left a near-twenty-year career as a children's social worker to join her running the shop full-time. Everything is made in small batches using naturally fermented dough with no additives, including sourdough loaves, focaccia, cakes, biscuits, cheesecakes and sausage rolls, with gluten-free and vegan options available most days. The shop opens Wednesday to Saturday, from 9am until the day's bake sells out.
Surveyed
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