Skip to content
M&RCall the shop
Morning light across a bakery counter stacked with sourdough loaves

Est. 2014 - Fitzroy Street

Bread out of the oven before the street wakes up

Slow-fermented loaves, pastry laminated by hand, and coffee roasted three streets away. Open from half six, most days.

See the menuFind us
Where
14 Fitzroy Street, Ipswich, IP1 2EA
Today
Call
01473 555 0142
Getting here
Directions

Menu

Baked through the morning. When it is gone, it is gone.

Bread

Out of the oven from 7am.

  • A round country sourdough with a dark, scored crust

    Country sourdough

    White and rye, 36-hour ferment

    £4.80
  • A seeded spelt tin loaf crusted with sunflower and poppy

    Seeded spelt

    Sunflower, linseed, poppy

    £5.20Vegan
  • A dark rye loaf cut to show its close, even crumb

    Marigold rye

    Dark, dense, faintly sweet

    £5.60Weekends

Pastry

Laminated overnight, baked from six.

  • A butter croissant with a lacquered, flaking crust

    Butter croissant

    £3.20
  • An almond and pear danish dusted with icing sugar

    Almond & pear danish

    £3.90Seasonal
  • A cardamom morning bun, glazed and coiled

    Morning bun

    Cardamom and burnt orange

    £3.60

Coffee & tea

Beans from Draycott & Co.

  • A paper cone filter brewing over a glass carafe

    Filter

    £3.00
  • A flat white in a heavy ceramic cup, poured with a rosetta

    Flat white

    £3.60
  • A paper bag of whole coffee beans, folded at the top

    Whole beans, 250g

    from £11

Private hire & workshops

The back room seats twenty.

  • The long back-room table laid for a morning sitting

    Morning table

    Two hours, pastries and coffee for the room

    from £180
  • Hands turning dough in a bowl at the workshop bench

    Sourdough workshop

    Small group, Saturdays, take a starter home

    3 hrs · £75
  • The back room in the evening, candles lit along the table

    Evening hire

    Whole room, catering by arrangement

    POA

Why people keep coming back

  • Milled in SuffolkFlour from a mill forty minutes away, stoneground every week.
  • 36-hour fermentEvery loaf proves slowly, so it still eats well on day three.
  • Roasted locallyBeans from Draycott & Co., three streets away.
  • Nothing wastedYesterday-bake goes to the shelter on Cutler Row each morning.

The room

Four ordinary mornings, in the order they happen.

Steel racks of cooling loaves against a tiled wall
Half six. The racks are full and the door is still locked.
A baker scoring a round loaf with a blade
The last cut before the oven
Marble counter with pastries under a glass dome
The counter, mid-morning
Customers at a window bench with coffee and newspapers
The window bench, most of the afternoon

A bakery that started in a home kitchen

Marigold & Rye began in 2014 with a domestic oven, a market stall, and a stubborn conviction that bread should take its time. Two years of Saturday queues later we took the lease on the old ironmonger at 14 Fitzroy Street.

We still bake everything on site, overnight, in small batches. When a loaf sells out it stays sold out until tomorrow. It is an inconvenient way to run a bakery and we have no intention of changing it.

The flour comes from a mill forty minutes up the road and the coffee is roasted three streets away, which means we can tell you the name of the person who grew, ground, or roasted almost everything on the counter. Ask us. We will tell you at length.

Nina & Tom, owners

Two bakers shaping dough at a floured wooden bench
Nina and Tom at the bench, 2015

What people say

I have been coming here since the market stall days. The rye is the only bread my father will eat, and he is a difficult man about bread.

Priya N.Regular since 2016

The best laminated pastry in the county, and it is not especially close.

The Eastern ReviewEastern Review, 2025

We hired the back room for my mother eightieth. They remembered every dietary note without being asked twice.

Daniel O.Private hire

Before you come

Do you take bookings?

Not for the cafe - tables are first come, first served. The back room can be booked for private hire; use the form below.

Can I reserve a loaf?

Yes. Call before 4pm the day before and we will hold it behind the counter until midday.

Is there gluten-free bread?

We bake a gluten-free tin loaf on Thursdays and Saturdays, but the kitchen handles wheat flour all day, so we cannot call it coeliac-safe.

Do you do celebration cakes?

We do, with two weeks notice. Send us a note with the date and the number of people.

Find us

14 Fitzroy StreetIpswichIP1 2EA
01473 555 0142hello@example.com
Get directions
Parking
Free on Fitzroy Street after 10am; a pay-and-display lot sits behind the church.
Transit
Six minutes on foot from Ipswich station, straight up Princes Street.
Access
Step-free entrance at the front and an accessible toilet to the rear.

Opening hours

Tuesday - Friday
6:30 - 15:00
Saturday
7:00 - 16:00
Sunday
8:00 - 13:00Bread and pastry only, no hot food
Monday
Closed

Closed the first week of January.

Send us a note

Questions about an order, private hire, or a very large loaf for a very large table.

The enquiry form is not available on this site right now. Please use the phone number or email address above and we will come straight back to you.