The Bakery TW

The Bakery TW We believe in things done properly here, using a mix of traditional and modern techniques to create b

We believe in things done properly here, using a mix of traditional and modern techniques to create beautiful and exquisite patisserie and breads, for retail and wholesale.

17/06/2026

❤️ A bakery should be a constant.

The weather changes. Trends change. The roadworks certainly change.

But some things shouldn’t.

So here’s a friendly reminder that we’re open:

📍 Tuesday to Saturday
⏰ 8am – 4pm

Every week.

Not because it’s the easiest thing to do, but because we believe being part of a community means showing up consistently.

Whether it’s your morning coffee, a loaf for the weekend, a quick lunch, or a cinnamon bun that somehow wasn’t part of the plan when you left the house, we want you to know we’ll be here.

The same ovens.
The same team.
The same warm welcome.
The same commitment to making really good things, every single day we’re open.

Being a local bakery isn’t just about baking bread. It’s about becoming part of people’s routines, their celebrations, their comfort food, their catch-ups, and their everyday lives.

That’s something we never take for granted.

So while summer comes and goes, we’ll keep doing what we do best.

See you today, tomorrow. Or the day after. Or the day after that.

We’ll be here. ❤️





05/06/2026

Blueberries being sorted probably isn’t the most exciting thing you’ll see on Instagram today.

But we think they’re worth talking about.

These blueberries came to us through Charlie’s Angels Kitchens, a brilliant local organisation that rescues surplus food and helps make sure it reaches people who can use it, rather than ending up as waste.

It’s easy to forget how much good food is thrown away every day. Charlie and the team work tirelessly behind the scenes to change that, connecting businesses, charities and community groups across Tunbridge Wells and turning potential waste into something valuable.

As bakers, we’re passionate about ingredients. We know the time, effort and resources that go into growing food, so seeing beautiful produce given a second chance rather than being discarded feels incredibly important.

More than that, it reminds us what a fantastic community we have here. One where people look out for each other, share resources, and understand that small acts of generosity can have a big impact.

We’re incredibly grateful to be a tiny part of that story.

So here’s to good food, good people, and organisations like Charlie’s Angels Kitchens that quietly make Tunbridge Wells a better place every single day. ❤️

We’re not saying this is the best pastry counter in Tunbridge Wells.We’re just saying we’d quite like to see a better on...
04/06/2026

We’re not saying this is the best pastry counter in Tunbridge Wells.

We’re just saying we’d quite like to see a better one.

This month you’ll find:

Tahini Frangipane & Honey-Grilled Nectarine Danishes.

Strawberry & Elderflower Croissant Nests.

Cherry Pain Suisse.

Milk Thistle Frangipane & Raspberry Tarts.

Whole Orange, Almond & Pumpkin Seed Cake.

Plus canelés, cinnamon brioche buns, date & ginger monkey bread, chocolate chip cookies, plum & hazelnut friands and coconut macaroons.

Everything made from scratch by a team that cares far too much about fermentation, lamination, butter content and whether a pastry is exactly the right shade of golden brown.

No shortcuts. No pre-mixes. No frozen pastries arriving in boxes.

Just proper baking, made by hand, every day.

The result?

A pastry counter we’re ridiculously proud of.

Available throughout the month. Until we sell out each day, obviously.





02/06/2026

John Cleese once said that nothing will stop you being creative more effectively than the fear of making a mistake.

A reminder we quite like.

Baking is full of experiments, happy accidents, ideas that work, and ideas that definitely don’t. If you spend all your time worrying about getting it wrong, you rarely discover anything worth keeping.

A little look back at one of our favourites: chocolate and salted caramel tart, finished with a glossy mirror glaze and a touch of sea salt.

Sometimes it’s nice to revisit the good ones.

Current situation on the pastry counter: things have escalated again.Featuring:– Tiramisu pastry– Quince & almond tart– ...
12/05/2026

Current situation on the pastry counter: things have escalated again.

Featuring:

– Tiramisu pastry
– Quince & almond tart
– Pear & hazelnut pastry
– Chocolate chip cookies
– Strawberry cheesecake croissant
– Banoffee pastry
– Chocolate brownie
– Date & ginger monkey bread
– Cinnamon buns
– Hazelnut & plum friand
– Coconut macarons
– Passionfruit & raspberry pastry

At this point we’re just laminating dough and having a great time.

Everything baked fresh in-house at The Bakery TW using proper butter, proper chocolate, good coffee, seasonal fruit, and questionable levels of self-control.

Come for a coffee.
Leave carrying six pastries you absolutely didn’t plan on buying.

📍 Camden Road, Tunbridge Wells

This isn’t a pastry.This is what happens when coffee, chocolate, and laminated dough stop behaving.We start where we alw...
29/04/2026

This isn’t a pastry.
This is what happens when coffee, chocolate, and laminated dough stop behaving.

We start where we always do —
proper laminated dough: golden, flaky, shatters on contact (crumbs everywhere, zero regrets).

Then it escalates:
→ Coffee crémeux — smooth, rich, quietly addictive
→ Espresso cake — soaked, bold, no small talk
→ Dark chocolate ganache — because of course we did

And then… the top half loses all restraint:
A cloud of tiramisu cream
rolled in fine Oaxacan chocolate — deep, earthy, slightly wild
finished with an .coffee filter coffee gel — clean, bright, and just showing off at this point

Every bite flips between crisp / soft / bitter / sweet like it can’t decide what it wants to be.
So it became everything.

Eat it for breakfast. Call it balance.

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A beautiful failure.This was today’s caramel flan.Hours of work.Pastry rested and rolled.Caramel cooked right to the edg...
12/03/2026

A beautiful failure.

This was today’s caramel flan.

Hours of work.
Pastry rested and rolled.
Caramel cooked right to the edge of bitterness.
Custard mixed, poured, and baked slowly until just set.

And right near the end… the pastry case gave up.

It split.
Collapsed slightly.
Technically still delicious.
But not good enough for the counter.

This is the part of baking most people never see.

For every croissant, loaf, or tart that makes it into the shop, there’s a small graveyard of beautiful failures behind it. Burnt caramel. Over-proofed dough. Laminations that decided to rebel. Pastry cases that crack just when you think you’ve nailed it.

We don’t hide them.
We learn from them.

Because perfection in baking isn’t luck — it’s repetition, mistakes, tiny adjustments, and doing it all again tomorrow.

This one won’t make it into the display.

But the lesson will.

And that’s how, slowly, stubbornly, obsessively… we get better at what we do.





06/03/2026

Bite it.
Let the yolk run down your chin. 🍳

Messy breakfasts taste better.





An idea that good bread, good coffee, and a warm place to gather could mean something to people.Since then it’s been a l...
05/03/2026

An idea that good bread, good coffee, and a warm place to gather could mean something to people.

Since then it’s been a lot of early mornings.
A lot of flour.
A lot of trays of croissants at 4am wondering if the butter behaved overnight.

There have been brilliant days.
There have been stressful days.
And plenty of moments where we’ve just had to laugh, make another coffee, and keep baking.

So seeing The Bakery TW recognised as Bakery of the Year genuinely means a lot.

Not because of the title — but because of what it represents.

A team that cares deeply about the craft.
Customers who come back week after week.
A community that has supported a small independent bakery and helped it grow into something we’re incredibly proud of.

The regulars who start their mornings here.
The families who fill the tables at brunch.
The people who bring their friends because “you have to try the croissants.”

You’ve all played a part in this.

Running a bakery is never just about bread.
It’s about the people who make it feel alive.

So from all of us at The Bakery TW — thank you for being part of the journey. ❤️🥐

Now… tomorrow’s dough isn’t going to make itself.





27/02/2026

We compared breakfast muffins this morning.

One is engineered for speed.
One is built for flavour.

One travelled further than your last holiday.
One was baked a few metres from where you’re standing.

Our muffins aren’t defrosted.
They’re baked fresh. Every. Single. Morning.

🥓 Bacon Muffin — £6
Fairseat Farm egg
proper crispy bacon
house sauce
sourdough muffin made in-house

🌭 Sausage, Egg & Cheese — £7
sausage patty from
Fairseat Farm egg
melty cheese & house burger sauce
house-made sourdough muffin

Same concept.
Wildly different standards.

You can taste the difference.
Even through a hangover.






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Address

118-120 Camden Road
Tunbridge Wells
TN12QZ

Opening Hours

Tuesday 8am - 3pm
Wednesday 8am - 3pm
Thursday 8am - 3pm
Friday 8am - 3pm
Saturday 8am - 3pm

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