The Bakery TW

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The Bakery TW We believe in things done properly here, using a mix of traditional and modern techniques to create b

We believe in things done properly here, using a mix of traditional and modern techniques to create beautiful and exquisite patisserie and breads, for retail and wholesale.

OCTOBER HAS ENTERED THE CHAT.And it’s brought butter. A lot of butter.The new pastry line-up is here and we’ve gone full...
01/10/2026

OCTOBER HAS ENTERED THE CHAT.

And it’s brought butter. A lot of butter.

The new pastry line-up is here and we’ve gone full autumn — brown butter, hazelnuts, pecans, quince, cobnuts, golden raisins, caramel, dark chocolate and sticky things that require several napkins.

Here’s what we’ve been up to:

KUMQUAT & DARK CHOCOLATE
Orange-striped cross-laminated pastry with a baked dark chocolate tart centre and our house-made kumquat marmalade. Dark, sharp, buttery and just bitter enough.

POACHED PEAR TEARDROP
Vanilla-poached pear baked with brown butter & hazelnut frangipane. One of those combinations that really doesn’t need us messing around with it too much.

PAIN AUX RAISINS
Yes. Pain aux raisins.
But ours has almond frangipane, marmalade, golden raisins soaked in vanilla syrup and crème pâtissière. Because apparently making a normal one was never really an option.

PECAN TART
Caramel crémeux, loads of pecans and Maldon sea salt. Small tart. Very little self-control required.

QUINCE & COBNUT TART
Quince, Kentish cobnuts and bay. About as October-in-Kent as we could make something without putting leaves on it.

And then there’s…

THE MALT LOAF.

Or, more accurately, the individual malt loaf.

Each one dark, ridiculously sticky, squidgy and gloriously Doreen-esque, topped with a massive swoop of whipped buttercream and Maldon sea salt.

No lamination. No fancy French name. No delicate little garnish balanced on top.

Just your own personal sticky malt loaf with far too much butter.

99/10 with a cup of coffee.

And because some things cause a small uprising when we remove them, the Coconut Macaroon and Date & Ginger Monkey Bread are staying put.

Cinnamon Buns, Cookies, Croissants and Pain au Chocolat are all still here too.

Everything made from scratch, as always, in our little bakery in Tunbridge Wells.

October’s on the counter now.

Come and work your way through it.

SEPTEMBER HAS LANDED.New pastry menu. Restraint was not part of the brief.PASSION FRUIT + BLACK SESAME MOONTwo-tone cros...
02/09/2026

SEPTEMBER HAS LANDED.

New pastry menu. Restraint was not part of the brief.

PASSION FRUIT + BLACK SESAME MOON
Two-tone cross-lamination, tahini and black sesame frangipane, glossy sesame glaze and a punchy fresh passion fruit curd. Sharp, nutty, buttery. A proper little show-off.

MALTED CHOCOLATE PAIN SUISSE
Cross-laminated pastry wrapped around malted chocolate cake, injected with salted caramel and finished with malted chocolate crémeux. Completely excessive. Entirely necessary.

APPLE CRUMBLE NEST
Crisp cross-lamination, silky vanilla crémeux, caramelised Bramley apple, chunks of Braeburn and a buttery crumble sablé. Apple crumble has never looked this good.

ORANGE + CARDAMOM BRIOCHE
Pillowy orange and cardamom brioche, generously filled with sweet vanilla mascarpone cream. Soft, fragrant and dangerously easy to demolish.

TREACLE TART
Rich, sticky, buttery treacle tart, finished with a delicate tuile leaf. Old-school comfort. Bakery TW treatment.

ORANGE, PISTACHIO + HONEY CAKE
Pistachio frangipane, flourless orange and pistachio cake, honey syrup and pistachio cream. Still here. Still gorgeous. Still not going anywhere.

DATE + GINGER MONKEY BREAD
Sticky, buttery, spiced and deeply caramelised. Don’t even suggest we take it off.

Plus our croissants, pain au chocolat and chocolate chip cookies, because we’re not completely unhinged.

Everything made from scratch, right here on Camden Road.

September is on the counter now.

Come and see why The Bakery TW is making some of the best pastry in Tunbridge Wells.

Patisserie Pastry

If you think you’ve already seen the best pastry in London… it’s probably time to get on a train.This is, without questi...
04/07/2026

If you think you’ve already seen the best pastry in London… it’s probably time to get on a train.

This is, without question, the strongest pastry collection we’ve ever put on our counter.

Months of testing. More butter than we’d care to admit. Plenty of failures. Plenty of debates. But we finally landed on a range we’re genuinely proud of.

This month you’ll find…

Chocolate Brownie & Pecan Cross-Laminated Croissant — buttery laminated layers wrapped around rich chocolate brownie and toasted pecans.

Pistachio Moon — our signature cross-laminated moon filled with pistachio frangipane and silky Italian pistachio cream.

Pink Praline Pastry — pink praline laminated through the dough, finished with vanilla crème, crisp meringue and crunchy pink praline.

Strawberry & Vanilla Nest — vanilla buttercream, strawberry & vanilla compote, elderflower-soaked vanilla genoise and fresh British strawberries.

Blackberry, Earl Grey & Bee Pollen — blackberry frangipane baked into our signature pastry boat, topped with Earl Grey crémeux and bee pollen.

And because some things simply aren’t negotiable…

• Pear & Hazelnut Pastry

• Plum & Hazelnut Frangipane

• Date & Ginger Monkey Bread (our customers have made it very clear this isn’t going anywhere.)

• Coconut Macaroon — made from a recipe we shamelessly borrowed from Paraparaumu, New Zealand. Some recipes are worth travelling for.

Every pastry is laminated, baked and finished by hand.

No frozen pastries.

No pre-mixes.

No shortcuts.

Just exceptional butter, carefully sourced ingredients and a team that genuinely obsesses over every single layer.

We’re not trying to make pastries that look good on Instagram.

We’re trying to make pastries you’ll still be thinking about on the drive home.

We honestly believe this is one of the most exciting independent pastry counters in the South East.

If you’re in Tunbridge Wells, we’ll see you this week.

If you’re in London… we’re 45 minutes away.

The coffee’s on.

The counter’s full.

The only question is… which one are you starting with?

27/06/2026

Whether you’re fuelling up before work, catching up with friends over brunch, or stealing an hour away from the office, we’ve put together a menu that’s worth making time for.

Our breakfast muffins are built on sourdough muffins baked fresh every morning, layered with everything from classic bacon and egg to slow-cooked beef short rib, house-cured salmon and spiced lamb kofta.

Then, as midday rolls around, the ovens keep working. Pulled pork baguettes, buttermilk fried chicken bánh mì, Moroccan potato fritters and more—all made with the same care that goes into every loaf we bake.

No shortcuts. No freezer fillers. Just proper food, made fresh, every day.

☕ Breakfast | 8.30–11.30
🥪 Lunch | 12.00–2.30

Whether it’s your first coffee of the day, a lazy brunch or a well-earned lunch break, we’ll have a table (or a takeaway bag) waiting.

📍118–120 Camden Road, Tunbridge Wells

17/06/2026

❤️ A bakery should be a constant.

The weather changes. Trends change. The roadworks certainly change.

But some things shouldn’t.

So here’s a friendly reminder that we’re open:

📍 Tuesday to Saturday
⏰ 8am – 4pm

Every week.

Not because it’s the easiest thing to do, but because we believe being part of a community means showing up consistently.

Whether it’s your morning coffee, a loaf for the weekend, a quick lunch, or a cinnamon bun that somehow wasn’t part of the plan when you left the house, we want you to know we’ll be here.

The same ovens.
The same team.
The same warm welcome.
The same commitment to making really good things, every single day we’re open.

Being a local bakery isn’t just about baking bread. It’s about becoming part of people’s routines, their celebrations, their comfort food, their catch-ups, and their everyday lives.

That’s something we never take for granted.

So while summer comes and goes, we’ll keep doing what we do best.

See you today, tomorrow. Or the day after. Or the day after that.

We’ll be here. ❤️





05/06/2026

Blueberries being sorted probably isn’t the most exciting thing you’ll see on Instagram today.

But we think they’re worth talking about.

These blueberries came to us through Charlie’s Angels Kitchens, a brilliant local organisation that rescues surplus food and helps make sure it reaches people who can use it, rather than ending up as waste.

It’s easy to forget how much good food is thrown away every day. Charlie and the team work tirelessly behind the scenes to change that, connecting businesses, charities and community groups across Tunbridge Wells and turning potential waste into something valuable.

As bakers, we’re passionate about ingredients. We know the time, effort and resources that go into growing food, so seeing beautiful produce given a second chance rather than being discarded feels incredibly important.

More than that, it reminds us what a fantastic community we have here. One where people look out for each other, share resources, and understand that small acts of generosity can have a big impact.

We’re incredibly grateful to be a tiny part of that story.

So here’s to good food, good people, and organisations like Charlie’s Angels Kitchens that quietly make Tunbridge Wells a better place every single day. ❤️

We’re not saying this is the best pastry counter in Tunbridge Wells.We’re just saying we’d quite like to see a better on...
04/06/2026

We’re not saying this is the best pastry counter in Tunbridge Wells.

We’re just saying we’d quite like to see a better one.

This month you’ll find:

Tahini Frangipane & Honey-Grilled Nectarine Danishes.

Strawberry & Elderflower Croissant Nests.

Cherry Pain Suisse.

Milk Thistle Frangipane & Raspberry Tarts.

Whole Orange, Almond & Pumpkin Seed Cake.

Plus canelés, cinnamon brioche buns, date & ginger monkey bread, chocolate chip cookies, plum & hazelnut friands and coconut macaroons.

Everything made from scratch by a team that cares far too much about fermentation, lamination, butter content and whether a pastry is exactly the right shade of golden brown.

No shortcuts. No pre-mixes. No frozen pastries arriving in boxes.

Just proper baking, made by hand, every day.

The result?

A pastry counter we’re ridiculously proud of.

Available throughout the month. Until we sell out each day, obviously.





02/06/2026

John Cleese once said that nothing will stop you being creative more effectively than the fear of making a mistake.

A reminder we quite like.

Baking is full of experiments, happy accidents, ideas that work, and ideas that definitely don’t. If you spend all your time worrying about getting it wrong, you rarely discover anything worth keeping.

A little look back at one of our favourites: chocolate and salted caramel tart, finished with a glossy mirror glaze and a touch of sea salt.

Sometimes it’s nice to revisit the good ones.

Current situation on the pastry counter: things have escalated again.Featuring:– Tiramisu pastry– Quince & almond tart– ...
12/05/2026

Current situation on the pastry counter: things have escalated again.

Featuring:

– Tiramisu pastry
– Quince & almond tart
– Pear & hazelnut pastry
– Chocolate chip cookies
– Strawberry cheesecake croissant
– Banoffee pastry
– Chocolate brownie
– Date & ginger monkey bread
– Cinnamon buns
– Hazelnut & plum friand
– Coconut macarons
– Passionfruit & raspberry pastry

At this point we’re just laminating dough and having a great time.

Everything baked fresh in-house at The Bakery TW using proper butter, proper chocolate, good coffee, seasonal fruit, and questionable levels of self-control.

Come for a coffee.
Leave carrying six pastries you absolutely didn’t plan on buying.

📍 Camden Road, Tunbridge Wells

This isn’t a pastry.This is what happens when coffee, chocolate, and laminated dough stop behaving.We start where we alw...
29/04/2026

This isn’t a pastry.
This is what happens when coffee, chocolate, and laminated dough stop behaving.

We start where we always do —
proper laminated dough: golden, flaky, shatters on contact (crumbs everywhere, zero regrets).

Then it escalates:
→ Coffee crémeux — smooth, rich, quietly addictive
→ Espresso cake — soaked, bold, no small talk
→ Dark chocolate ganache — because of course we did

And then… the top half loses all restraint:
A cloud of tiramisu cream
rolled in fine Oaxacan chocolate — deep, earthy, slightly wild
finished with an .coffee filter coffee gel — clean, bright, and just showing off at this point

Every bite flips between crisp / soft / bitter / sweet like it can’t decide what it wants to be.
So it became everything.

Eat it for breakfast. Call it balance.

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Address

118-120 Camden Road
Tunbridge Wells
TN12QZ

Opening Hours

Tuesday 8am - 3pm
Wednesday 8am - 3pm
Thursday 8am - 3pm
Friday 8am - 3pm
Saturday 8am - 3pm

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