Mò Mò is a new bakery and bistro in Long Eaton, Derbyshire, offering an authentic Italian experience inspired by owner Leonardo Giaschi’s homeland of Puglia. The establishment serves Italian-style brunches and Mediterranean sandwiches, aiming to provide a unique culinary atmosphere.
Before Mò Mò opened its doors, the local bakery scene lacked a dedicated Italian influence. Giaschi’s vision transformed what was once a charity shop into a vibrant hub for food lovers. During its soft opening, Mò Mò served over 100 people, indicating strong community interest.
Giaschi prepares all food from scratch starting at 5am, ensuring freshness in every dish. The bakery features a cozy seating capacity of 12, allowing for an intimate dining experience. Additionally, Mò Mò hosts a pizza and aperitivo night on Thursdays for just £29.90 for two.
Meanwhile, Peak & Stone Bakery, located in Chesterfield and run solely by Tom and Emily Martin, has gained recognition in the baking community. Since launching in October 2025, it has won two prestigious awards for Britain’s Best Plain Sourdough and Best Flavoured Sourdough in 2026.
The Martins have also received accolades for their unique cakes, including Brown Butter Yuzu and Honey Cake and Honey, Lemon and Pistachio Cake. Tom Martin brings 20 years of baking experience to the table while Emily has spent 3 years in the industry.
Experts suggest that the rise of artisan bakeries like Mò Mò and Peak & Stone reflects a growing consumer preference for quality over quantity. As Giaschi noted, “We want to give people a proper experience and don’t want to rush tables,” emphasizing the importance of customer satisfaction.
The local bakery scene is evolving with these new establishments setting high standards. With Giaschi feeling both happy and stressed about expectations—”I feel very happy and stressed as expectation is always going to be bigger and bigger”—the competition is likely to intensify as these bakers strive for excellence.
