In the heart of Long Eaton, Mò Mò has emerged as a beacon of Italian culinary charm. This new bakery and bistro, inspired by owner Leonardo Giaschi’s homeland of Puglia, offers a delightful mix of artisan baked goods and Mediterranean brunches. Once a charity shop, the space has been transformed into a cozy haven for food lovers.
On opening day, the buzz was palpable. Over 100 people streamed through the doors during the soft launch, eager to taste what Mò Mò had to offer. Giaschi starts his day at 5 AM, preparing everything from scratch. He emphasizes quality — “We want to give people a proper experience and don’t want to rush tables,” he says.
The menu showcases an array of options that reflect Italian traditions. From sourdough loaves to Mediterranean sandwiches, every item carries a piece of Giaschi’s heritage. The bakery also hosts special events like pizza and aperitivo nights on Thursdays — all for just £29.90 for two.
But Mò Mò isn’t alone in this culinary landscape. Just down the road, Peak & Stone Bakery is making waves too. Founded by Tom and Emily Martin in October 2025, this artisan bakery has already won two prestigious awards for their sourdough varieties — Britain’s Best Plain Sourdough and Best Flavoured Sourdough in 2026. Their success has quickly established them as local favorites.
Key achievements of Peak & Stone Bakery:
- Awarded for Britain’s Best Plain Sourdough and Best Flavoured Sourdough in 2026.
- Also recognized for their Brown Butter Yuzu and Honey Cake.
- Tom Martin brings over 20 years of baking experience to the table.
This contrast between Mò Mò’s Italian flair and Peak & Stone’s British roots enriches Long Eaton’s food scene. Both bakeries reflect a commitment to quality and craftsmanship — yet they each tell their own story through their offerings.
The impact on the community is significant. Locals now have access to diverse culinary experiences that celebrate both tradition and innovation. As Emily Martin put it after their award win, “It was an amazing day and we couldn’t believe our luck.” Meanwhile, Giaschi acknowledges the pressure that comes with expectations: “I feel very happy and stressed as expectation is always going to be bigger and bigger.”
As these bakeries continue to flourish, they highlight how food can connect cultures and communities — one loaf at a time.
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