Town Mill Bakery

Three ingredients, two days, one small family bakery in the middle of Lyme Regis. Flour, salt and water go into the award-winning organic white and granary sourdough, and the proving, lamination and baking schedule means what comes out of the oven each morning is what there is. They are candid about it: they make their best guess on numbers, and sometimes they sell out early. That honesty tells you plenty about how the place is run.

Loaves are \u00a34.50, white or granary, with weekend specials that might run to cheese and chive, gordal olive, blue cheese and walnut or chilli and cheddar, plus baguettes and rolls depending on the mood. There are pastries too, pain au chocolat at \u00a33.30, a hearty brunch menu and good coffee, to sit in or take away. Open 08:30 to 14:30 Monday, Thursday and Friday, and worth pre-ordering online if you have a favourite.