There's a new name, a new look and a reworked menu but all the familiar faces remain after a takeover of The Bakehouse, Sherwood's popular cafe and bakery. After changing hands it has become Good Honest Bakery, sporting a fresh coral frontage in Mansfield Road.
The new owner, Greg Campher, previously had close links with the business when it was run by Craig and Rosea Poynter, who quit to enjoy more family time. He has a stake in Outpost, the company that supplied the coffee from a roastery in Lenton and will continue to do so.
After a brief closure for redecoration, the cafe is back open once again serving the bread it's renowned for and delicious cakes, all baked on site. Freshly out of the oven loaves of sourdough, ciabatta and focaccia line the shelves, next to empanadas filled with beef and olive or spiced chickpeas.
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Blueberry sour cream cakes, cherry Bakewell tarts, passion fruit and mango, and lemon yoghurt cakes can be eaten in with a coffee or taken home for a treat. New to the mix are indulgent sticky pecan buns.
Greg, who also part-owns Kigali in Stoney Street in the city centre, said: "This is a bit of an iconic site in Sherwood. Craig and Rosea did a really good job. When Craig said he was thinking of coming out, for me it was an absolute no-brainer."
Despite being an experienced businessman, there's one aspect that's taken him by surprise - in a good way. "I didn't realise just how strong the community was in Sherwood. It's another level, more than I have experienced. Everyone is so interested to know what is going on and to come and support. All those things together, it's a really great opportunity to come in and be part of this community.
"The staff are just outstanding. They have been so positive in their approach and taking the challenge on, to take the reins and go with it. Megan [Outpost's head of operations] and I just looked at each other and said 'this is going to be great'.
"These guys know everyone by name and so the feedback is honest which is the best thing you could ask for as a business. It's instant which is better than them going away and saying 'it was ok' or 'it wasn't really the same'.
"The colour scheme is our stamp but in terms of the team, we had to be led by them. They know the community and the customers far, far better than we do. Our style is trusting the team. There are some really talented people here. We said do your thing, tell us what you need."
During lockdown, seating was removed from inside The Bakehouse and replaced by display cabinets but they've been ripped out and the tables and chairs are back. The breakfast menu has been tweaked and includes porridge, toast, avocado on toast and bagels.
Lunch revolves around homemade soup, quiche, sandwiches and bagels. The 'legendary' pork and fennel sausage roll, a Bakehouse staple, isn't currently available but fans needn't fear - it will be back. Greg said: "We have been told. When I saw Craig last he said you better make sure those sausage rolls are back. We are going to buy a laminator for making the puff pastry and croissant pastry so it will be a few weeks."
In the meantime he vouched for the empanada, saying: "The taste was outstanding." Subtle changes have seen bakers using a different kind of organic flour and a more traditional recipe for focaccia.
"We are giving them a lot of creative licence to make what they love,' said Megan, adding: "It's such a nice space and Greg knew it was amazing. It was a good opportunity. It's been really, really good. People around here are really lovely. It's been really busy since reopening. On Saturday we did a lot of smashed avocado on toast, the classic brunch."
Customers will find all the usual faces serving their food and drink. Sarah Sharp, who has worked there for four-and-a-half years, said: "It's good to be back. The customers are loving it. They said if it had the old team back they'd come back, so that's all good."
The business is open Tuesday to Saturday but once more staff have been hired it will be extended to seven days a week. It's also opening an hour earlier than before, from 8am to 4pm.
In January - usually the quietest time of the year - Good Honest Bakery will close for a week for further refurbishment. The ceiling tiles will be removed to reveal the "beautiful" ceiling underneath and a new and improved oven will help with work flow.
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