A short history of a small café.
Fern & Ivy started in 2017 as a stall at the Saturday market. Three years and a lot of sourdough later, we found a little shop on Market Street and turned it into the café you see today.
Our team
Behind the counter you'll usually find Maeve (owner, head baker, very patient with cake decisions), Jonas (mornings, coffee), and Priya (afternoons, lunch service). Wave at us — we like that.
Our philosophy
- Buy local where we can.
- Make most things from scratch, even when it's slower.
- Compost everything that will compost.
- Always have at least one cake.