In the heart of Birmingham city centre, our New Street café and bakery sits inside a beautiful former Victorian gallery. Come for breakfast, brunch or a long lunch: high ceilings, natural light, the smell of fresh bread and a counter stacked with cakes, pastries and seasonal specials. Whether it’s a working coffee or a weekend brunch with friends, everything is made by hand with the same care and attention.
“It’s hard to resist the colourful display of sugar-dusted cruffins, doughnuts and cinnamon buns, but try to leave room for brunch first.”
We bake from scratch, source close to home, and keep the waste low. Not because it sounds good, just because it feels right.
At our bakery in the historic Chubb Building in Wolverhampton, we bring traditional, artisan techniques to every item. Our bakers work through the night expertly handcrafting our sourdough breads, brioche and pizza doughs. These items are then delivered daily to our sites and they form the foundations of our iconic menus and fill our counters.
Every venue carries its own story. We love breathing new life into spaces that already mean something - reviving forgotten corners, reimagining empty rooms, and preserving the character that makes them unique.
From bespoke menus and curated buffets to wine flights and expertly crafted cocktails, we create thoughtful, design-led experiences in spaces available to hire. Our venues are as distinctive as the flavours we serve, and our mixologists ensure every drink is as memorable as every bite. Whether it’s a private dinner, event, or casual gathering, we bring style, craft, and character to every occasion.
Every loaf, pastry, and dish is baked with intention. By working with Too Good To Go, we make sure surplus food finds a home instead of the bin. Because good food isn’t just about flavour - it’s about care, community, and doing things the right way.
"The city’s fine dining scene has long been unexpectedly top of its game, and a handful of cosy cafés, such as the plant-filled Medicine Bakery (...) have been leading the charge for a few years."
