Custard tart
Our shot-glass pastry case filled with just-set egg custard. The one to queue for.
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Baked fresh dailyMade before sunriseButter-heavy pastriesGood things take time
Our story
Old-fashioned northern bakes, made properly.
Loafi opened in August 2025 on Square Street. After more than a decade running kitchens for the Elite Bistros group — including Hispi and Kala — chef Rich Sharples wanted to do one thing slowly, and well.
No reinvention. Custard tarts. Eccles cakes. Treacle rye. Sandwiches on oven bottoms with sharp cheese or piccalilli ham. Just the bakes the north has been doing for a hundred years — done properly, every morning.
From the counter
See the full menuWhat we're making this week.
Stout sourdough
Long ferment, malty crumb, dark crust.
Eccles cake
Currants, butter pastry, sugar crackle.
Oven bottom muffin
Traditional northern muffin, soft middle, floured top.
Three ingredients we never compromise on.
Butter.
Cultured French butter, weighed by the block, folded slow. The way pastry should be.
Flour.
Stoneground from millers in the north. We don't blend down to a recipe — we taste it.
Time.
Sourdough builds overnight. Custard sets gently. You can't shortcut a good bake.
Visit10 Square Street,
10 Square Street,
Ramsbottom.
Square Street, opposite the railway. Come early — the custard tarts don't last past mid-morning.
- Monday
- Closed
- Tuesday
- 8:00 – 14:00
- Wednesday
- 8:00 – 14:00
- Thursday
- 8:00 – 14:00
- Friday
- 8:00 – 14:00
- Saturday
- 8:00 – 14:00
- Sunday
- Closed