Mò Mò, a new bakery and bistro located in Long Eaton, Derbyshire, has emerged as a notable establishment, drawing inspiration from the owner’s Italian roots. Leonardo Giaschi, who prepares all food from scratch starting at 5am, aims to offer an authentic Italian culinary experience that includes brunches and Mediterranean sandwiches.
Before Mò Mò opened its doors, the space was a charity shop, which had limited community engagement in terms of food offerings. The decisive moment came when Giaschi decided to transform this location into an Italian bakery, leading to a soft opening that reportedly served around 100 people. The bakery now operates with a seating capacity of 12, focusing on quality over quantity.
The immediate effects of this transformation have been significant for both the community and the owner. Giaschi’s commitment to using traditional methods—such as his sourdough bread inspired by Puglia—has resonated with local patrons seeking artisanal products. Additionally, Mò Mò hosts special events like pizza and aperitivo nights on Thursdays, priced at £29.90 for two.
In contrast, Peak & Stone Bakery, launched by Tom and Emily Martin in October 2025, has quickly garnered acclaim within the baking community. In just six months of operation, they won two awards for Britain’s Best Plain Sourdough and Best Flavoured Sourdough in 2026. Their success highlights the competitive landscape of artisan bakeries in the region.
A few key facts about both bakeries:
- Mò Mò offers brunch Friday to Sunday and dinner Thursday to Saturday.
- Peak & Stone Bakery is run solely by Tom and Emily Martin.
- Both establishments emphasize quality ingredients and traditional baking techniques.
Expert voices in the industry suggest that the rise of artisan bakeries like Mò Mò and Peak & Stone Bakery reflects a broader trend towards local sourcing and craftsmanship in food production. As Giaschi himself stated, “We want to give people a proper experience and don’t want to rush tables,” indicating a desire for community engagement rather than merely profit-driven motives.
The future appears promising for both Mò Mò and Peak & Stone Bakery as they continue to carve out their niches in Long Eaton and Chesterfield respectively. Both Giaschi and the Martins are setting standards that may inspire further developments within the local culinary scene.