Our story
Baked by hand, since day one.
Momo started as a single sourdough starter on a kitchen bench. Today it's a neighbourhood bakery — but the way we bake hasn't changed.
How it began
Slow food, made properly
We believe good bread takes time. Our sourdough ferments for 48 hours, our croissants are laminated over three days, and nothing leaves the kitchen frozen or part-baked. It's slower — but you can taste the difference.
Everything is made on-site each morning by a small team who genuinely love what they do. When a batch sells out, that's it for the day — we'd rather run out than rush it.
What we care about
- Real ingredients — flour, butter, water, salt, time.
- Supporting local roasters and growers where we can.
- Clearly labelled vegan and dairy-free options every day.
- A warm welcome whether you're a regular or a first-timer.
By the numbers
A small bakery with a big appetite
- 5am
- Ovens on
- 48h
- Sourdough ferment
- 30+
- Bakes a day
- 100%
- Made on-site
Behind the counter
Inside Momo
Come say hello.
We're open six days a week. Drop by for a coffee and whatever's fresh from the oven.