The Cliff Bakery
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Address:
3 Sunset Blvd, HoletownOpen:
Monday: Closed
Tuesday: 7:00 AM – 3:00 PM
Wednesday: 7:00 AM – 3:00 PM
Thursday: 7:00 AM – 3:00 PM
Friday: 7:00 AM – 3:00 PM
Saturday: 7:00 AM – 3:00 PM
Sunday: 7:00 AM – 3:00 PM
Reviews
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8 months ago
The staff here were so sweet, I popped in JUST as they were closing. They didn't have an attitude, they were helpful and informative and very polite.
I bought two loaf cake slices - a bit on the dense/dry side - but still tasty. The sourdough bread is lovely, but I would love if they accept this feedback (cheeky of me I know!) The olives aren't pleasant as whole ingredients, I have a similar experience with the other ingredients. Just sliced a bit and distributed a bit better and this would stand up to ANY bread you could get in London. Yes I will be back, dodging olive chunks and all!
Edit: I really wanted to enjoy the items at this bakery. I tried a fair selection of items. The staff ARE lovely. It just isn't that good. It was very disappointing. And expensive with it. But other people like it. I'll keep searching.
by Deborah Walker
7 months ago
Saw this place on the map when we were looking at shops in the area. We attempted to go and check it out a few times, but due to the Easter Weekend it was closed.
The end of our trip approached and we were getting ready to pack and head home. We walked on over and ordered a few morsels for the kids.
The donuts were delicious , soft and fresh. The danish was spot on. The lemon loaf could have used a bit more zing to it and the banana bread was comparable to other breads.
Over all it was really good.
by James Frank
9 months ago
It was great bought sourdough bread and was delicious. Htrat location staff very professional good customer service
by Vivian “Madmaxx” Alleyne
9 months ago
Such a cute place! We had their vanilla donut with caramel on top. Absolutely amazing!
They have seating indoors.
by Stephanie Falcone
8 months ago
Got a classic blt on a cranberry sourbread, took a bit longer than I wanted, but it tasted great.
by Claire Layne
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