Bread, pastry and a proper cup of tea

Baked this morning, on Little Underbank.

Slow-fermented sourdough, pastries laminated by hand, and a counter that empties by eleven on a Saturday. Order ahead and we will put yours to one side.

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Stoneground Peak District flourNothing frozen, everCollection, no delivery fees

Updated every morning by Nell

On the counter today

Flour-dusted hands shaping a round of sourdough on a scarred wooden bench, a bench scraper and a linen cloth beside them.

One mill. One starter, kept alive since 2011.

Every loaf shaped on this bench before six, by Sam or by Nell, never by a machine

Collect between eight and two on Saturday

Put your name on it

We bake the orders first, so nothing you have reserved goes to somebody else. Pay when you collect.

Overheard at the counter

What people actually say

I came in for a loaf and left with a custard tart I absolutely did not need. Third week running.

Danielle, every Saturday

They put two seeded ryes aside for me because I ordered on the Thursday. Nobody does that any more.

Marcus, Heaton Moor

My daughter asks to walk the long way home so we pass the window. She is four.

Priya, Stockport

Nell Cook standing behind her bakery counter in a flour-dusted apron, arms loosely folded.

Our flour, and why it matters

Four people, one deck oven, no shortcuts

I trained in a commercial bakery and left because I could not tell you what was in half of it. We opened in 2015 with one oven and a starter I have kept going since 2011.

Everything is mixed by hand and shaped by hand. The flour comes stoneground from a mill in the Peak District, the butter is from a dairy in Cheshire, and the jam on the shelf is made by Nell's mum in September.

We are shut on Sundays and Mondays because four people cannot do seven days and still bake well on a Tuesday.

Two minutes from the market place, down the steps

Come and find us

Opening hours

Where we are

Cook & Crumb
14 Little Underbank
Stockport SK1 1JT

hello@cookandcrumb.example

Bike rack outside. Parking on Warren Street. Step-free entrance from the Underbank side.

Sourdough loaves cooling on a floured wooden rack in the bakery window light.