26/07/2026
It’s very often someone approaches us shocked how early/late the lights are on at Paceys with many hands working busy behind the scenes. Most days we are almost a 24hr operation as we start preparing our bread and cakes before sunrise.
This was Bruno, our patisserie specialist preparing our Biscoff sponge in the small hours mid week so it could be cut just in time for opening at 730am.
