PINCH

A CAFE ON A SUFFOLK FARM

Pinch is cafe with a limited menu focusing on Roman pizza by the slice, crullers and gelato. Our products are made using the organic produce grown at Maple Farm, where our cafe is based.

Dogs are welcome.

NEW AUTUMN OPENING TIMES

Updated: 24.09.24

Monday - Wednesday: Closed

Thursday: 9-2.30

Friday: 9-2.30

Saturday: 9-3

Sunday: 9-2

JOB ROLE - FULL TIME BARISTA

We are looking for an experienced barista to start with us this October. For more information please contact Alice: hello@eatpinch.com

The candidate must be positive, kind and good with people.

The hours for this role are as follows:

Thursday - Saturday 8.30am - 4pm

Sunday 8.30am - 3pm

PASTRIES

Crullers £3.50

Chocolate Cookie (GF) £3

‘St Choux’. Choux au Craquelin with St Jude’s Custard £3

Choux au Craquelin with Pump St Chocolate £3.50

Tiramisu Tub (feeds 2-3) £13.50

DRINKS

Tea £2.50

Coffee £3.50

Black/White Americano £2.50

Spiced Hot Chocolate £3

Hot Ginger Switchel £2.90

Zingi Bear Ginger Beer £3.50

Seltzers £2.20

Maple Farm Blackcurrant Shrub £3

Apple Juice £1.50

GELATO

INCLUDING A HAND MADE SPELT CONE £5.90

Elderflower Gelato

Pump St Chocolate Sorbet

St Jude and Blackcurrant Ripple

Fior Di Latte

ROMAN PIZZA BY THE SLICE

Available from 11am

Tomato with Parsley and Garlic £2.75

Tomato, Sobrassada, Fior di Latte, Basil £3.70

Potato and Rosemary £3.35

PINCH PRODUCTS TO TAKE HOME

Available to buy in Maple Farmshop, opposite our cafe

Whipped Cod's Roe

Picante Crunch: a mildly spiced infused oil with toasted peanuts, cashews and sesame seeds.

Almond Chaat: toasted almond flaked in a chaat masala infused oil.

Granola: made with Glebe Farm organic oats, nuts, seeds, maple syrup, cinnamon and cardamom.

MAPLE FARM

Maple Farm is a regenerative organic family run farm specialising in eggs, honey, vegetables and berries as well as traditional varieties of grains that are stone-milled on site.

WHO'S COOKING?

Alice, born and raised in Suffolk, has worked in some of London's most exciting restaurants such as Kricket, Clipstone, Levan and Emilia, the latter as Head Chef. She has also spent time cooking in Amsterdam, Bangkok and India. The pandemic led her to take a step back from the London restaurant scene, move home to Suffolk and study Food Anthropology at SOAS. During this time, the idea for Pinch was born to showcase and celebrate the incredible local produce she was surrounded by.

Photo credit: Clipstone Restaurant 2016. Enrich & Endure.

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