Creative workshops, cosy cafe and handmade gifts in the heart of Bingley

VE

Choose from scrambled, poached, or fried.

VE

Poached eggs served with spinach and hollandaise sauce, on a toasted muffin.

Poached eggs served with ham and hollandaise sauce, on a toasted muffin.

Served with scrambled eggs on toast with a herb oil dressing.

Poached eggs served with smokes salmon and hollandaise sauce, on a toasted muffin.

VE

Tomato and Mediterranean vegatables with Parmesan, poached eggs and basil oil, served with sourdough toast.

Sage, black pepper and parmesan panko fried Cumberland scotch egg with lemon and garlic fried potatoes and Crafthouse brown sauce.

Traditional Turkish boached eggs on a herby yoghurt base topped with crispy fried onions, chilli oil and dill, served with sourdough toast.

3 rashers of back bacon, with ketchup or brown sauce.

Served in a white roll, with ketchup or brown sauce.

VE

Served in a glazed potato roll, with ketchup or brown sauce.

VG

Roasted tomatoes and mushrooms on toast with a herb and oil dressing.

VE

Avocado on feta on toast with balsamic and honey.

GF|VG

VE

With rocket and a selection of dips - chilli jam, sriracha sauce and garlic aioli.

VG

Housemade hummus and roasted vegatables.

VE

Mature cheddar and Brasnton pickle.

Ham and honey mustard mayonnaise.

Smoked salmon and cream cheese on a bagel.

VG

Roasted red pepper and spinach falafel with basil oil and sriracha.

With bhaji crumble, Indian gravy and mango chutney.

Served with glazed potatoes, seasonal greens and onion gravy.

On a glazed toasted bun with kewpie mayo, red cabbage, pickles and kimchi salad.

GF VG

With onion bhajis, mango chutney and corn tortillas.

With white/brown/sourdough/GF bread.

Served with dressed mixed salad and crisps. *Craft Club not included.

VE

VG

VE

VE

VE

See our cake fridge for today's options. (Vegan and gluten-free options available)

See our freezer for today's options.