A Taste of Sundays at Coosh: in conversation with Becky
This week, Lottie sits down with Becky to learn about the launch of Sundays at Coosh and exactly what makes them so damn special…
One fine frosty autumnal morn, I found myself wedged between an enormous sack of seeds and the brilliant Becky – our bread baker, patisserie extraordinaire and treasured member of the Coosh family.
Where on earth do I begin with Becky? Not only can she shape a mountain of sourdough in the time it takes me to put on my apron, but she is also an incredibly skilled viennoiserie artist. I’ve seen some impressive multitasking at Coosh, but watching her decorate the buns in the early hours of the morning whilst flawlessly reciting the verses of Rappers Delight (complete with a dynamic dance routine to match) is a level of productivity that frankly feels unnecessary. She can pop it, lock it AND pipe it. Don’t be fooled by her whimsical nature – this fairy knows how to get stuff done. Becky is the human machine behind much of our beautiful weekend stock, making her the perfect person to regale us with the secrets of the sabbath…
The first obvious question is why open on Sundays? Why have we decided to do this? Is sleeping at the weekend really that overrated? According to Becky the answer is simple, we want to “keep the good vibes going” and provide the people of Mapperley with their favourite breads and sweet treats across the whole weekend, not just limit them to one day – something that not many bakeries seem to offer in Nottingham. For many of our customers, Sunday marks a precious break from their laborious 9-to-5 grind, so it only feels fair to give them the opportunity to indulge in something delicious on their day of rest.
Apart from “vibes”, Becky explains that there is also practical reasoning behind our madness. Timing is essential in the world of baking. When the bakery is closed our production process becomes interrupted, creating a pause that disrupts the flow of our work the following week. Dough sits sadly in the fridge waiting to be shaped or baked, whilst the patisserie team are left guessing how many pies will sell in a prophetic attempt to reduce leftovers. Opening for an extra day allows us to spread the workload more evenly, generating a much smoother schedule that's more consistent and predictable.
Since launching in July, Sundays at Coosh have earned a reputation for developing their own distinctive character and rhythm. Our product range aligns with our belief that the sabbath is not only the day of rest, but also the day of brunch. Becky revealed that the additional hour gained from opening at 9am gives our team time to get creative, turning some of our produce into a range of exclusive breakfast-themed treats with contemporary flavour pairings. Sitting alongside many of our classic staples, some of these “new products on the fly” have included: a sweet banoffee bialy, stuffed bagel balls (with a rich savoury curried mutton, or a beautifully beefy bolognaise), fluffy iced fingers, buttery braided simit loaves with weekly-changing flavour combinations and a scrumptious variety of viennoiserie. Just last week, Becky executed some mind-blowing s’mores Danish, filled with Belgian chocolate ganache, toasted Italian meringue and a crumbled shortbread top – in her words, “if there is any day to whip out the blowtorch, it’s a Sunday”.
Visiting us on a Sunday is not just a treat for your taste-buds, it is an activity that will nourish your soul. As articulated by Becky, “there is something about bakeries that just go hand in hand with the concept of a Sunday”, it’s a day to reset, rest and recharge… what better place to do that than in the cosy warmth of Coosh? Despite my tireless efforts to crown myself as the bakery’s resident DJ, Becky gives me a serious run for my money. Among her ridiculous resumé of never-ending talents is her impeccable musical intuition – and come Sunday, she’s on the aux (she is a worthy competitor and I haven’t taken it personally as I don’t work weekends). Expect Becky’s playlist to drift between gentle jazz and mellow folk; where Saturday is for the rave, Sunday is for the recovery. Think softer sounds for a slower morning, with musical / bread driven aftercare to nurse you back to life.
If you haven’t managed to pop down to Coosh on a Sunday yet, we urge you to do so. We are so proud to have made it happen and we think you are going to adore being part of it. Oh, and one quick thing before we go…
Although opening on Sunday has allowed us to banish your post-Saturday night anxieties, the beginning of the week blues are still very much alive and kicking. If only there was something we could do to help…
That’s right friends. We’ve only gone and decided to open on Monday too. More Coosh, more coffee, more beautiful bakery magic.
Keep your eyes and ears peeled to discover where this new journey takes us.
And as for the Coosh team? Well, I did say that sleep was overrated…
Lottie Clark inspired by Becky Thomson 14/10/2026