Gorse Bakery

Gorse Bakery Independent sourdough bakery. locally sourced small batch bread & pastries.

Hey locals — we haven’t forgotten about our familiar-friendly faces!!We know the queues can get a little long during the...
28/05/2026

Hey locals — we haven’t forgotten about our familiar-friendly faces!!

We know the queues can get a little long during the busy season, and we’ve been listening.

To help speed things up, we’re introducing our new Bread Counter! It’s a little rustic but we are giving it a shot!

Starting now, every Thursday and Friday morning we’ll have:
• A separate till for bread customers ONLY!
• Ready-to-go bread service
• A quicker option for those just popping in for their weekly loaf.

Thank you, as always, for being so patient, understanding, and supportive. Let’s see how we get on!

We love our day 1ssss

Tuesdays bread board! Country sourdough, toasted bread bread, super seed miso rye, sesame & fenugreek and Cornish seawee...
26/05/2026

Tuesdays bread board!

Country sourdough, toasted bread bread, super seed miso rye, sesame & fenugreek and Cornish seaweed and oatmeal.

Jas on the bake!

Delphine on coffee, Giles on bread!
12/05/2026

Delphine on coffee, Giles on bread!

Delphine on coffee, Giles on the bread!
12/05/2026

Delphine on coffee, Giles on the bread!

This week!
26/04/2026

This week!

Fermented wild garlic, Westcombe Dairy ricotta & pumpkin seed swirlNat foraged the wild garlic just down the road from t...
23/04/2026

Fermented wild garlic, Westcombe Dairy ricotta & pumpkin seed swirl

Nat foraged the wild garlic just down the road from the bakery. Preserving it with salt to create its own natural brine a process known as lacto-fermentation.

The fermented garlic is added to cultured butter, which is layered through our croissant dough. We add more wild garlic, ricotta, and toasted pumpkin seeds before rolling and shaping into swirls.

Once baked, each swirl is glazed with a glaze made from the wild garlic brine, then finished with a finely grated vegetarian hard cheese.

On now until it’s gone!

Spring has officially sprung, and with it comes the start of another busy season — plus lots of new faces joining us!We ...
08/04/2026

Spring has officially sprung, and with it comes the start of another busy season — plus lots of new faces joining us!

We do see your DMs, but during these extra busy days (when we’re deep in baking and coffee-making ☕️), replies might take a little longer than we’d like.

So here’s a quick refresh on our opening hours and what to expect when you come by to see us.

As always, thank you for your support — from the team.

It’s that time again!Giles’ hot cross buns, lovingly baked by Jas, will be on the counter this weekend, and weekends thr...
21/03/2026

It’s that time again!

Giles’ hot cross buns, lovingly baked by Jas, will be on the counter this weekend, and weekends through to Easter.

The recipe has been finessed and is better than ever, and we’re loving them toasted with copious amounts of salted cultured butter. Unreal.

Get them before they’re gone.

Oh and our dishwashers broken this morning!
18/03/2026

Oh and our dishwashers broken this morning!

Address

7-8 Lanteague, Scotland Road
Newquay
TR49JG

Opening Hours

Monday 7:30am - 2pm
Tuesday 7:30am - 2pm
Wednesday 7:30am - 2pm
Thursday 7:30am - 2pm
Friday 7:30am - 2pm
Saturday 8am - 2pm
Sunday 9am - 1pm

Telephone

+447983723132

Website

Alerts

Be the first to know and let us send you an email when Gorse Bakery posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category