Having led the bakeries and pastry sections at places like Lyle’s, Flor and The River Cafe, and spent a season at Hamblin Bread, it’s fair to say Anna Higham knows her way around a bake. Bread is at the heart of the Quince Bakery offering, with country loaves, sourdough, whole grain miche and baguettes made from UK stoneground flour. There’s also be a changing range of sweet and savoury bakes on the counter, including brown butter buns, seasonal yeasted buns, wholegrain hand pies with seasonal fruit filling (like gooseberry in the summer and forced rhubarb in the winter), oat cookies, wholegrain palmiers, rice pudding tarts, savoury hand pies (like chicken & ham and potato & cheese), and gluten-free cakes (like quince chestnut, chocolate buckwheat and olive oil ricotta) by the slice.