Ty Melin Bakery

Tŷ Melin Bakery on Wellfield Road in Roath makes sourdough bread, viennoiserie, pastries and cakes by hand. Its sourdough uses a 72-hour slow-fermentation process, pastries are laminated with British cultured butter, and the bakery’s Croissant Bomb sits alongside the main bread and pastry line. Sweet bakes also run through the range, with seasonal produce shaping part of the pastry work. The Cardiff bakery works across long-fermented bread, butter-led pastry and cakes from the same shop.