Luna’s Cafe moving to Cider Press, and Why We Mill Our Own Grain

Luna’s Loaf Letter #3, February 2026

Hello lovely people

Luna’s Cafe at Cider Press

We have some news we’ve been quietly holding close,
and we’re so happy to finally share it with you.

Luna’s Bakehouse Café is moving across the road to the Cider Press.

And we’re opening the doors on Saturday 14th February.
Yes… Valentine’s Day. Very on brand.

This move means really good things for all of us

Warmer, drier days
More shelter, more comfort, more lingering with your coffee.

Longer hours
We’ll now be open 8.30am–4pm
More food
Expanded breakfast and lunch offerings, fresh juices and healthy smoothies, more vegan options, all made with the same care, grains, and seasonal goodness you know us for.

More room for good food and those who make it

The move to the new space gives our production team what they deserve: room to work well. More bench space, better flow, fewer bottlenecks — which means calmer days in the kitchen and better food on your plate. This move lets us bake, cook, ferment, and preserve with the attention these processes actually require

Grain geekery - all the the good stuff

This move also allows us to take a big step we’ve been dreaming about for a long time: bringing our grain work fully into the light.

As many of you know, we are collaborating with the Dartington Mill and will be continuing to mill our own grains on site, using organic, carefully sourced local whole grains, ground fresh and used while they’re alive with flavour and nutrition. Milling in-house means we can work with flour as a living ingredient — adjusting extraction, freshness, and blends to suit each bake, rather than relying on a fixed product.

It’s slower and more human.
And it brings the bread closer to the fields, the seasons, and the hands that grow and bake it.

We’d love you to come and celebrate the opening with us on Saturday 14th February from 8.30 am. Bring a friend, a lover, your mum, your neighbour, or just yourself.
Come hungry. Come curious. Come feel the love.

With floury hands and full hearts,
The Luna’s Bakehouse Team

P.S. You’ll find us directly across the road at the Cider Press — an easier, more accessible space to get into, and a properly dry floor. We’ll continue baking with organic ingredients, same bakery soul, just more space, more intention, and deeper roots.

Why We Mill Our Own Grain

Flour isn’t just an ingredient, — it’s a process

By milling our own organic grains on site, we can work with flour while it’s fresh, fragrant, and alive. Most other flour is months old by the time it’s baked with; once grain is milled it begins to oxidise and lose flavour and vitality quickly.

Milling in-house allows us to …

• Grind grain just before baking, capturing flavour, aroma, and nutrition

• Adjust extraction rates and blends for different bakes

• Work with flour as a seasonal, responsive ingredient, not a fixed commodity

• Keep the grain close to the hands that grow it and the people who eat it

It may be slower, dustier, and far less convenient, but it makes better bread — and it keeps the whole chain honest.

Bread Making Classes

We will be offering bread making classes in Spring and are looking forward to you baking with flour you have milled yourself!

Stay tuned…

Luna’s Promise

As we open new doors, our promise stays the same: to bake with integrity, to honour the farmers and fields behind every grain, and to create food that feels like an offering—not a mass produced object.

Thank you for walking with us into this next chapter.

We can’t wait to welcome you at the Cider Press, hand you a warm loaf,
and share what we’ve been quietly building.

With gratitude,
Luna’s Bakehouse

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