Marcus Bell
Head Baker — Founder
Market-stall veteran and 5 am person. Marcus developed every base recipe on the counter and still signs off each morning's bake.
About Us
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Our Story
Baked Like We Mean It
We all have those moments in our lives when we feel as if everything needs to be exactly right. For us, that moment is every morning at 5 am, when the first trays go into the ovens.
Saltbrook began as a Saturday market stall with one secondhand oven and a notebook of family recipes. Twelve years later we bake in the same small batches, frost every swirl by hand and taste everything before it reaches the counter.
Real butter, free-range eggs, honest sugar — and a test kitchen that never sits still. That is the whole recipe.
12Years baking
10Cakes on counter
3kBoxes a month
Our Baker
Two founders, one oven rota, zero shortcuts. Marcus runs the breads and the early shift; Tomas runs celebration cakes and the piping bags.
- Small-batch baking, fresh through the day
- Real butter, free-range eggs, honest sugar
- Cakes to order for weddings and parties
Tomas Reyes
Pastry Chef — Co-founder
Sugar flowers, wedding tiers and the famous raspberry swirl. Tomas sketches every celebration cake before a single egg is cracked.
Every Day
From Our Ovens
The counter changes through the day: morning buns before nine, cupcakes all afternoon, and whatever the test kitchen dreamed up on Fridays. Everything is baked on site — nothing arrives frozen, ever.
Order ahead online for pickup, or walk in and take your chances with the smell. Both work.