March to May
Spring brings rhubarb and wild garlic
Rhubarb and custard buns, wild garlic scones and the first green salads.
Our story
A tea house that grew from a garden
Mossy Hollow began with an old bread oven, a kettle and a gate onto the lane. We are still a small team, and we still bake every morning.
How it began
It started with an oven behind the ivy
The cottage at the top of Hollow Lane stood empty for years. When Hazel Marsh moved in, she found a brick bread oven hidden under the ivy at the back. She cleaned it out, lit it and baked her first loaves that weekend.
Neighbours smelled the bread from the lane. Soon Hazel was selling loaves over the garden gate on Saturday mornings. Her brother Owen started bringing a flask of tea, then a kettle, then a few chairs.
The oven still bakes every loaf we sell. The kettle just has more company now.
2018
The old oven is lit again
Hazel bakes her first loaves and sells them over the gate on Saturdays.
2019
Six tables appear in the garden
Owen brings the tea. The garden becomes a tea room whenever the sun is out.
2021
A warm room opens for winter
We turn the front room into a tea house, so we can stay open all year.
2024
The lanterns go up on Fridays
Garden evenings begin. The lane fills with lantern light once a week.
Seasons
The seasons write our menu
We plan the counter around what grows near the village. When something is at its best, we bake with it.
June to August
Summer is for berries and elderflower
Strawberry tarts, elderflower cordial and iced tea in the shade of the apple tree.
September to November
Autumn fills the trays with pears and brambles
Spiced pear buns, crumble cake, squash tarts and the first pots of chai.
December to February
Winter warms up with spice and citrus
Orange and clove loaf, slow soups and a fire in the front room.
How we work
How we bake and brew each day
One
We bake in small batches
Trays go into the oven from 7am until noon. Small batches keep things fresh and mean less goes to waste.
Two
We buy from people we know
Our flour comes from Fenley Mill, two valleys over. Our teas come from small growers we buy from directly, season after season.
Three
We share what is left
Day-old loaves go to the village pantry each evening. Anything else goes home with the team.
Come and taste the season
The kettle is on six days a week, Tuesday to Sunday. Walk up the lane, or book a table and we will keep one warm for you.