The story
Mabel The Bakery brings an award-winning bakery presence to Downham Market, recognized by the Good Food Guide as a Local Gem for its seasonal pastries and warm community focus.
Dan Frazer brings training from Otto Lenghi and stints as head baker at Pophams in London and Lille Bakery in Copenhagen to the counter. He pairs with Lucy Peacock, a Downham Market local returning to her hometown after roles at Nando's and Brewdog. Together they launched Mabel The Bakery in March 2024, aiming for small batches with no shortcuts or gimmicks. A Jack Russell named Mabel keeps the team honest while they bake proper bread and coffee fresh each day.
The display features maple-bacon swirls, rosemary sea-salt twists, and damson iced buns that shift with the season. Visitors line up for Hawaiian pain suisses alongside sourdough loaves spiked with spelt, honey, and oats. Ingredients include organic flour from East Anglian growers milled by Shipton Mill and cultured butter from Edinburgh Butter Co. They also run a circular economy scheme allowing customers to exchange home-grown vegetables for fresh bread.
Located on the Market Place, the shop draws crowds eager for chat at the counter and a good cup of coffee. A communal table invites guests to sit and savour their purchases while waiting for the next batch. The space serves as a hub for neighbourhood events, including a Makers Market and supper clubs like a chicken dinner hosted with local partners. Residents appreciate the friendly welcome and the simple pleasure of a proper bake shared among neighbours.
Recognition
Location
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