Our Story
Amy & Toby / Temple Valley, Winchester
We’re Amy and Toby, the husband and wife team behind Baker & White. Our story takes us from six years in Switzerland to a restored coffee truck and an old pump shed in the South Downs.
Basel, Switzerland
It was now or never.
We had been living in Basel, Switzerland, for six years when the COVID-19 pandemic hit. Toby’s job in the travel retail sector sadly came to an end, and we found ourselves thinking seriously about what came next.
We’d always wanted to work in the food and drink industry. After plenty of back and forth, we both came to the same conclusion: it was now or never. We left Switzerland and started Baker & White Coffee Co.
Eighteen months in the making
Cecile’s first home.
Our 1970s Citroën HY needed eighteen months of restoration work before she became Cecile, our coffee truck.
The Bruce family kindly agreed that Cheesefoot Head could be her first home. That support gave us a place to begin, serving coffee and baking in the South Downs and meeting the people who would become part of the Baker & White story.
The old pump shed at Temple Valley
Seeing what it could become.
After our first few years, we kept passing the old pump shed at Temple Valley. It was looking a little worse for wear, but we could absolutely see its potential.
With a lot of work, and help from family and friends, we restored it to its former glory and opened the roastery. Today, that once-tired building is home to Baker & White’s coffee roasting at Temple Valley, just outside Winchester — and just a few steps off the South Downs Way.
A very small team
Baked by us. Roasted by us.
We’re a very small team, and we bake everything you eat and roast all the coffee you drink at Baker & White.
That hands-on approach is at the heart of what we do, from the cakes and bakes on the counter to the coffee in your cup.
Good ingredients, close to home
Baking with a sense of place.
Using local ingredients in our baking matters to us. We want to know where our ingredients come from and build relationships with the producers and suppliers around us.
When we choose ingredients for our cakes and bakes, quality and provenance guide us. Sourcing locally wherever we can helps us support the people who produce good food close to home, and keeps those relationships at the heart of what we make.
It’s the care behind the counter as well as the cake on your plate. If you’re curious about an ingredient or a bake, ask us — we’re always happy to talk about our food.
Part of our community
Backing the next generation.
We’re proud to sponsor Hedge End Junior Cricket Club.
Local clubs give young people a place to learn, play and feel part of a team. Supporting initiatives like junior cricket is one way we can contribute to the community around Baker & White.
From choosing local ingredients to backing local sport, we want the business we’re building to have strong roots in the places and people around us.
Come and say hello
There’s always time for a coffee.
Join us at Temple Valley, find the truck, or take a little of Baker & White home with you. We look forward to meeting you.
Amy & Toby