Everything from scratch
No frozen dough, no premixes. If it is on the counter, it was made in our kitchen that morning, including the jam and the granola.
Our story
A little bakery that grew up by the water
Seventeen years, one sourdough starter and a lot of early mornings. This is who we are and how we work.
How it started
From a coffee cart on the pier to the heart of the shore
Lakeside opened in the spring of 2009 as a coffee cart on the old ferry pier. Maya baked croissants in her home kitchen before dawn, Tom pulled espresso on a single-group machine, and the first customers were the anglers heading out at six.
When the boathouse next door came up for rent in 2012, we moved in, built a proper bakery kitchen and opened the terrace. The ferries are long gone, but many of those early regulars still stop by every morning, some of them now with their grandchildren.
We are still a small, independent team. We bake everything on site, buy from farms and mills within a couple of hours’ drive, and close on Mondays so the bakers can sleep.
Lakeside in numbers
- Opened on the old ferry pier
- 2009
- Hours our sourdough ferments
- 36
- Local farms, mills and roasters
- 12
- Croissants laminated every day
- 400
What we care about
Three things we never compromise on
Local first
Flour from a stone mill up the valley, milk from a dairy fifteen minutes away, and coffee roasted in town. Short journeys, better food.
A seat for everyone
Step-free access, an accessible restroom, high chairs, water bowls for dogs, and a quiet corner for anyone who needs one.
The people
Meet the team
Fourteen of us in total. Here are the four you are most likely to meet at the counter.
Maya Hartley
Co-founder & head baker
Lights the ovens at 4:30 every morning and still shapes the first sourdough of the day herself.
Tom Hartley
Co-founder & coffee lead
Chooses every bean we pour and trains each new barista until their flat white is better than his.
Priya Nair
Pastry chef
Laminates four hundred croissants a day and designs every celebration cake we make.
Diego Alvarez
Front of house
Knows most regulars’ orders before they reach the counter, and every dog’s name on the terrace.
Come and say hello
The kettle is on from 7:00 am, Tuesday to Friday, and from 8:00 am at the weekend. We would love to meet you.